These 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.
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.
- 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, oast a handful of pecan halves in a dry skillet until lightly browned and aromatic. Add them to the glazed sweet potatoes and toss to coat.