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 makes 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.
- 2 large sweet potatoes, about 1 1/2 pounds total
- 4 tablespoons butter
- 1 cup brown sugar, packed, light or dark
- 2 small cinnamon sticks, about 2 1/2 inches in length
- 1/2 cup apple cider or apple juice
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.
Makes about 4 servings.
Toast 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.
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