Ingredients:

  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 1 pinch salt
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract

Instructions:

  1. Peel the sweet potatoes and slice them into consistent 1/2-inch rounds to ensure they cook at the same rate.
  2. Place the slices in a large pot of salted water and bring to a boil.
  3. Simmer for 8–10 minutes until they are fork-tender but still hold their shape, then drain thoroughly and set aside.
  4. In a large skillet or oven-proof pan over medium-low heat, melt the 1/2 cup of butter.
  5. Whisk in the 1 cup of brown sugar, cinnamon, and nutmeg. Simmer for 3–5 minutes, stirring constantly, until the sugar has completely dissolved into a smooth caramel.
  6. Gently fold the par-boiled sweet potato slices into the glaze using a wide spatula.
  7. To finish, either simmer on the stovetop on low for 15–20 minutes or bake in a 9x13 baking dish at 350°F (175°C) for 30 minutes, until the liquid reduces into a thick mahogany syrup.
  8. Stir in the vanilla extract during the final minute of cooking.