4 pounds sweet potatoes, peeled and cut into 1 inch rounds
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/2 cup fresh orange juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon alcohol-free vanilla extract
1/2 cup pecans, optional for topping
Instructions
Preheat your oven to 375 degrees Fahrenheit. Peel the sweet potatoes and slice them into uniform rounds or chunks about one inch thick. Place the cut potatoes into a large baking dish, spreading them out as evenly as possible so they cook at the same rate.
In a medium saucepan over medium heat, combine the butter, brown sugar, orange juice, cinnamon, nutmeg, and salt. Stir the mixture constantly until the butter is melted and the sugar has completely dissolved into a smooth syrup. Remove the pan from the heat and stir in the alcohol-free vanilla extract.
Pour the warm glaze over the sweet potatoes in the baking dish. Use a large spoon or spatula to toss the potatoes, ensuring every piece is thoroughly coated in the spiced sugar mixture. Arrange them in a relatively flat layer to ensure even caramelization.
Cover the baking dish tightly with aluminum foil. Place it in the oven and bake for about 30 minutes. This step allows the potatoes to steam and become tender without the sugar burning or the liquid evaporating too quickly.
Remove the foil and give the potatoes a gentle stir to redistribute the syrup. Return the dish to the oven and bake for another 15 to 20 minutes, uncovered. The sauce will thicken into a beautiful glaze and the potatoes will become fork tender with slightly darkened edges.
