Ingredients:

  • 3 lbs sweet potatoes, peeled and sliced into 1-inch rounds
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated white sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 cup orange juice

Instructions:

  1. Peel the sweet potatoes and slice them into uniform 1-inch rounds. Pat them dry with a paper towel to ensure the sugars adhere properly.
  2. Melt the unsalted butter in a large heavy-bottomed skillet or Dutch oven over medium heat.
  3. Stir in the light brown sugar, granulated white sugar, ground cinnamon, ground nutmeg, and salt. Whisk constantly for 2-3 minutes until the mixture is bubbling and fragrant.
  4. Stir in the vanilla extract and orange juice.
  5. Gently nestle the potato slices into the syrup, ensuring they are closely packed.
  6. Cover the pan with a tight-fitting lid and reduce heat to low. Simmer for 45-50 minutes, carefully flipping the potatoes every 15 minutes to coat them in the glaze.
  7. Remove the lid for the final 10 minutes of cooking to allow the syrup to reduce into a thick, mahogany-colored glaze.