Ingredients
- 4 large sweet potatoes, peeled and sliced into ½-inch rounds
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup water
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Prepare the Sweet Potatoes
Peel and slice the sweet potatoes into ½-inch thick rounds. Rinse under cold water and pat dry with a paper towel. - Make the Syrup
In a large skillet or saucepan, melt the butter over medium heat. Add the granulated sugar, brown sugar, water, vanilla, cinnamon, and salt. Stir well until the sugars dissolve and the syrup begins to bubble gently. - Add the Sweet Potatoes
Carefully place the sweet potatoes into the pan, coating each piece with the syrup. Lower the heat, cover, and simmer for 45–60 minutes, stirring occasionally. Spoon the syrup over the potatoes as they cook to keep them evenly glazed. - Thicken the Glaze
Remove the lid during the last 10–15 minutes to let the syrup reduce and thicken into a rich, sticky glaze. - Serve
Serve warm straight from the pan. The potatoes should be soft, buttery, and coated in a caramel-like sauce that’s sweet and flavorful.
Tips
- Add a pinch of nutmeg for extra warmth.
- Delicious served alongside roasted turkey, baked ham, or fried chicken.
- Store leftovers in the fridge for up to 3 days and reheat gently before serving.
