Ingredients:

  • 3 lbs Sweet Potatoes (Yams), peeled and sliced into uniform 1-inch rounds or chunks
  • Water, enough to cover
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, divided
  • 3/4 cup Light Brown Sugar, packed
  • 1/4 cup Granulated White Sugar
  • 2 tablespoons Heavy Cream (or Milk)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Orange Zest (Optional)

Instructions:

  1. Peel and cut the sweet potatoes into uniform 1-inch slices or cubes. Rinse well.
  2. Place yams in a large pot. Cover with cold water and add 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer until just tender when pierced with a fork (about 15–20 minutes). Do not overcook them here.
  3. Carefully drain the yams and set them aside. Wipe out the cooking pot or use a Dutch Oven.
  4. Melt half the butter (1/4 cup) in the Dutch Oven over medium heat until it foams, subsides, and brown bits form at the bottom, smelling nutty. Remove from heat immediately.
  5. Whisk in the remaining 1/4 cup of cold butter, the brown sugar, white sugar, cinnamon, and nutmeg into the browned butter. Return to medium-low heat.
  6. Stir constantly until the sugars are fully dissolved and the mixture is smooth and bubbling gently. Stir in the heavy cream and vanilla extract.
  7. Gently return the par-boiled yams to the glaze mixture. Toss very gently to coat completely.
  8. Bring the mixture back to a gentle simmer (low heat). Cook uncovered for 25–35 minutes, basting the yams occasionally with the sauce. The goal is for the liquid to reduce significantly into a thick, sticky syrup that clings to the yams.
  9. Once the glaze is thick, remove from heat. Stir in the final tablespoon of fresh butter (for shine) and the orange zest, if using. Serve immediately while hot and glossy.