Ingredients:

  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 1 tsp salt (for boiling water)
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. Bring a large pot of salted water to a boil. Add the sweet potato rounds and cook for 8–10 minutes until fork-tender but still having a slight snap in the center.
  2. Drain the potatoes thoroughly using a slotted spoon to remove excess water.
  3. In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until emulsified.
  4. Arrange the parboiled sweet potato slices in a 9x13-inch baking dish or a large cast-iron skillet.
  5. Pour the glaze evenly over the potatoes, ensuring every slice is well coated.
  6. Bake in a preheated oven at 350°F (175°C) for 30–40 minutes, or until the syrup has reduced to a thick, mahogany-colored glaze and potatoes are fully tender.