These cider-glazed sweet potatoes are super easy to prepare, and they go with just about any fall or winter meal. A buttery brown sugar and apple cider glaze make them extra special, perfect for a special dinner or holiday feast. They are an excellent side dish to serve with ham or pork, and they go well with sausages.
Use a large iron skillet or heavy Dutch oven to make these sweet potatoes. If you don't have a lid for the iron skillet, another pan lid might fit well enough.
As a variation, toast a handful of pecan halves in a dry skillet over medium heat until lightly browned and aromatic. Shake the pan and stir them frequently to keep them from scorching. Add them to the glazed sweet potatoes just before serving and toss to coat with the syrup.
- Peel the sweet potatoes and slice into rounds about 1/4-inch thick. If one or both of the potatoes are very wide, cut in half lengthwise before slicing.
- In a large heavy skillet (preferably a seasoned iron skillet) or Dutch oven over medium-low heat, melt the butter.
- Add the brown sugar, cinnamon sticks, and apple cider to the melted butter and bring to a simmer.
- Add the sweet potato slices to the juice mixture. Cover and simmer, stirring and turning frequently, for about 25 to 30 minutes.
- Remove the cover and let the syrup cook down, taking care not to let it burn. Gently turn the potatoes from time to time to keep them coated.
- Transfer to a serving dish.
As a variation, toast a handful of pecan halves in a dry skillet over medium heat until lightly browned and aromatic. Add them to the glazed sweet potatoes and toss to coat.