Ingredients

The following ingredients have 4 Servings
  • 4 pounds ruby sweet potatoes (yams) (Ruby or garnet yams, peeled and cut into 2-inch chunks)
  • 8 tbsp salted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/4 tsp ground ginger
  • 1 ½ cups orange juice
  • 1 cup brown sugar
  • 1 tsp pure vanilla extract not imitation
  • 1 tsp Salt

Instruction

  • Place the peeled and cut sweet potatoes in a large stock pot or dutch oven and cover with a couple inches of cold water.
  • Bring to a boil and add 1 tsp salt.
  • Boil for 5-10 minutes, or until you can pierce with a fork, but they aren’t fully cooked or mushy.
  • Drain and set aside.
  • In a saute pan, add butter, ground cinnamon, nutmeg, clove, and ginger, as well as orange juice, brown sugar, and vanilla extract, and bring to a boil on high heat.
  • Once boiling, stir well, then add the sweet potatoes, stirring to coat with the sauce.
  • Continue to boil until the sauce reduces to a thick, syrup consistency (about 10 minutes)
  • Serve hot.