Ingredients:

  • 3 lbs fresh sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 1 tsp sea salt for boiling water
  • 1/2 cup unsalted butter, sliced into pats
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated white sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tbsp pure vanilla extract
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 2 cups miniature marshmallows (optional)
  • 1/2 cup chopped pecans (optional)

Instructions:

  1. Peel the sweet potatoes and slice them into 1/2-inch thick rounds. For very large potatoes, cut rounds into half-moons.
  2. Place potatoes in a stockpot, cover with cold water and add 1 tsp sea salt. Bring to a boil and cook for exactly 5 minutes. Drain immediately in a colander.
  3. Preheat your oven to 400°F (200°C). Arrange the par-boiled potatoes in a 9x13 inch ceramic baking dish or deep cast-iron skillet in overlapping rows.
  4. In a small saucepan over medium heat, melt the butter with brown sugar, white sugar, cinnamon, nutmeg, ginger, and 1/4 tsp salt. Whisk until the sugar is dissolved and the mixture resembles liquid caramel. Remove from heat and stir in the vanilla extract and lemon juice.
  5. Pour the hot butter-sugar glaze evenly over the potatoes. Bake in the preheated oven for 25-30 minutes, basting occasionally, until the glaze has reduced into a thick, mahogany syrup. If using marshmallows or pecans, top the dish in the last 5 minutes of baking.