Ingredients
3 to 4 pounds orange-fleshed sweet potatoes (such as Garnet or Jewel), peeled and sliced into 1/2-inch rounds
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Wash, peel, and slice the sweet potatoes into uniform 1/2-inch rounds.
2. Place the slices in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce heat and simmer for 10–15 minutes until just fork-tender. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, and salt until fully dissolved and smooth. Remove from heat and add vanilla extract.
4. Preheat the oven to 375°F (190°C). Arrange the sweet potato slices in a single layer in a 9×13-inch baking dish.
5. Pour the syrup evenly over the potatoes, making sure each slice is coated.
6. Bake for 30 to 40 minutes, basting with syrup from the dish every 10 to 15 minutes to build a caramelized glaze.
7. Remove from oven when the syrup has thickened and the potatoes are glossy and tender. Serve warm.
Notes
For best results, use firm, evenly shaped sweet potatoes to ensure uniform slicing and even cooking.
Add chopped pecans or walnuts during the last 15 minutes of baking for a crunchy variation.
Top with mini marshmallows during the final 5 minutes of baking and broil until golden for a classic twist.
A splash of orange juice or bourbon in the syrup adds extra depth of flavor.
Dish can be assembled ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 34g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 35mg