📝 About This Recipe
This soul-warming classic transforms humble sweet potatoes into tender, glass-like jewels bathed in a rich, buttery syrup. Unlike baked versions that can dry out, this slow-simmered braising method ensures every slice is permeated with warm spices and a deep caramel essence. It is a quintessential Southern staple that brings a sense of comfort and celebration to any table it graces.
🥗 Ingredients
The Potatoes
- 4 pounds Jewel or Beauregard Sweet Potatoes (peeled and sliced into 1/2-inch thick rounds)
The Braising Liquid
- 1 cup Unsalted Butter (high quality, sliced into pats)
- 1 cup Granulated Sugar
- 1 cup Dark Brown Sugar (packed)
- 1/4 cup Orange Juice (freshly squeezed for acidity)
- 1 tablespoon Pure Vanilla Extract
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1 teaspoon Lemon Zest (finely grated)
Aromatic Finish
- 1 piece Cinnamon Stick
- 1 piece Whole Star Anise (optional, for subtle depth)
👨🍳 Instructions
-
1
Begin by peeling your sweet potatoes thoroughly. Slice them into uniform rounds, approximately 1/2-inch thick, to ensure even cooking during the slow braise.
-
2
In a large, heavy-bottomed Dutch oven or a deep wide skillet, melt the butter over medium heat until it begins to foam slightly.
-
3
Whisk in the granulated sugar, dark brown sugar, and orange juice. Continue whisking until the sugars have mostly dissolved into the butter.
-
4
Stir in the vanilla extract, cinnamon, nutmeg, ginger, salt, and lemon zest. The mixture should be fragrant and look like a thick, dark syrup.
-
5
Carefully add the sliced sweet potatoes to the pot. Use a large wooden spoon to toss them gently, ensuring every slice is coated in the spiced butter mixture.
-
6
Nestle the cinnamon stick and star anise into the center of the pot among the potatoes.
-
7
Reduce the heat to low. Cover the pot with a tight-fitting lid. This traps the moisture from the potatoes, creating a steam-braise effect.
-
8
Simmer for 45 minutes. Every 15 minutes, gently turn the potatoes over with a spatula, being careful not to break the softening rounds.
-
9
After 45 minutes, remove the lid. The potatoes should be tender when pierced with a fork, and the liquid will have increased as the potatoes released their juices.
-
10
Increase the heat slightly to medium-low and continue to simmer uncovered for another 20-30 minutes. This step is crucial for reducing the liquid into a thick, glossy glaze.
-
11
Baste the potatoes frequently during these final minutes. The syrup is ready when it coats the back of a spoon and the potatoes look translucent and 'candied'.
-
12
Remove the cinnamon stick and star anise. Let the dish rest for 10 minutes before serving; the sauce will thicken further as it cools slightly.
💡 Chef's Tips
Choose orange-fleshed sweet potatoes (often labeled as yams) for the best texture and sweetness. Avoid cutting the slices too thin, or they will turn into mush during the long simmer. If the syrup is too thin at the end, remove the potatoes with a slotted spoon and boil the liquid solo for 5 minutes before reuniting them. For a vegan version, substitute the butter with a high-quality vegan buttery spread and ensure your sugar is bone-char free.
🍽️ Serving Suggestions
Serve alongside a salt-crusted roasted turkey or honey-glazed ham to balance the savory flavors. Pair with a crisp, acidic white wine like a Riesling to cut through the richness of the butter and sugar. Top with a handful of toasted pecans just before serving for a delightful crunch. A side of bitter braised greens, like collards or kale, provides a perfect earthy contrast to the sweetness.