Ingredients
Units
Scale
- 3–4 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract (optional)
- 1–2 tablespoons orange juice or bourbon (optional)
- Mini marshmallows (optional topping)
- Chopped pecans or walnuts (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Peel and slice sweet potatoes into 1/4-inch thick rounds. Set aside.
- In a saucepan over medium heat, melt the butter. Stir in brown sugar, white sugar, cinnamon, nutmeg, and a pinch of salt. Add vanilla or orange juice if using. Simmer for 2–3 minutes until smooth.
- Layer sweet potato slices in the baking dish, slightly overlapping. Pour the warm glaze over the slices, ensuring even coverage.
- Cover with foil and bake for 30 minutes. Remove foil, baste with glaze, and bake uncovered for another 20–25 minutes until tender and caramelized.
- Optional: Add marshmallows on top during the last 10 minutes and broil until golden.
- Let rest for 10 minutes before serving to allow glaze to thicken.
Notes
- Use orange-fleshed sweet potatoes for best results.
- For a vegan version, use plant-based butter and vegan-certified sugar.
- Optional toppings include marshmallows or nuts for extra texture and flavor.
- Make ahead and reheat gently for convenience.
- Leftovers can be used in pancakes, oatmeal, or baked goods.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 24g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg