4 to 5 large sweet potatoes, peeled and sliced into 1/2 inch rounds
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon alcohol-free vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit. Peel the sweet potatoes thoroughly and slice them into rounds that are approximately half an inch thick. Arrange the slices in a large baking dish, making sure they are spread out relatively evenly so the glaze can reach every piece.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Continue to stir until the sugar has mostly dissolved and the mixture begins to bubble slightly. Remove the pan from the heat and stir in the alcohol-free vanilla extract.
Pour the warm sugar and butter mixture over the sweet potatoes in the baking dish. Use a spoon or spatula to toss the slices gently, ensuring every piece is well coated in the syrup. Cover the dish tightly with aluminum foil to trap the steam, which helps the potatoes soften beautifully.
Place the dish in the oven and bake for about 45 minutes. Carefully remove the foil and bast the potatoes with the syrup from the bottom of the dish. Continue baking uncovered for another 20 to 30 minutes, or until the potatoes are tender and the glaze has thickened into a sticky, delicious consistency.
