Ingredients:

  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, sliced into pats
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 1 tbsp fresh lemon juice

Instructions:

  1. Peel the sweet potatoes thoroughly, removing any woody ends or eyes. Slice into uniform 1/2-inch thick rounds or half-moons.
  2. In a heavy-bottomed Dutch oven over medium heat, melt the unsalted butter.
  3. Whisk in the light brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and kosher salt until the mixture resembles wet sand.
  4. Stir in the vanilla extract and fresh lemon juice to brighten the glaze base.
  5. Add the sweet potato slices to the pot, using a slotted spoon to gently toss them in the sugar-butter emulsion.
  6. Simmer the potatoes, eventually uncovered, for approximately 45 minutes. Monitor the stovetop reduction until the potatoes are fork-tender and the liquid has thickened into a mahogany-colored heavy syrup.