1teaspoonApple Pie Spice, (or ⅓ teaspoon each of: cinnamon, nutmeg and allspice)
1cuplight brown sugar, packed
½cupwater
½cupchopped pecans (optional)
Instructions
Peel and dice sweet potatoes
4 pounds sweet potatoes
In a large dutch oven on medium heat, melt butter; add sugar, brown sugar, vanilla and apple pie spice; combine well
1 stick butter, 1 cup sugar, 1 teaspoon vanilla extract, 1 cup light brown sugar, 1 teaspoon Apple Pie Spice
Add water; whisk or stir until there are no lumps; add diced potatoes
½ cup water
Coat potatoes well in glaze; cover and cook 15-20 minutes until potatoes are ALMOST fork tender
Remove lid and continue to cook on medium low heat until glaze thickens and potatoes are fork tender
Gently remove potatoes and place in serving bowl; drizzle glaze over potatoes; garnish lightly with chopped pecans and/or kosher salt (both optional) and serve
½ cup chopped pecans (optional)
Notes
Sweet potatoes don't take long to cook; don't overcook themUse a wooden spoon to scrape any sugar off the bottom of the panIf you want a thicker glaze, gently remove the potatoes from the glaze and set aside in a big bowl; let the brown sugar glaze continue to cook on low, uncovered until it's thick.