Ingredients:

  • 2 lbs (900g) sweet potatoes, peeled and sliced into 1-inch thick rounds
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) bourbon (or apple cider vinegar for non-alcoholic)
  • 1/4 cup (60ml) water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Optional: 1/4 cup chopped pecans or walnuts for garnish

Instructions:

  1. Peel and slice the sweet potatoes into uniform rounds.
  2. In the skillet, melt the butter over medium heat. Stir in the brown sugar until dissolved.
  3. Carefully pour in the bourbon (or apple cider vinegar) and water. Stir to combine.
  4. Stir in the cinnamon, nutmeg, and salt.
  5. Arrange the sweet potato rounds in a single layer in the skillet.
  6. Bring the mixture to a simmer, then cover the skillet and cook for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
  7. Remove the lid and continue to cook for another 10-15 minutes, or until the sauce has thickened and glazed the sweet potatoes, stirring occasionally to prevent sticking.
  8. Sprinkle with chopped pecans or walnuts (if using) before serving.