Prepare the Sweet Potatoes:
Peel and slice the sweet potatoes into ½-inch thick rounds. Set them aside.
Make the Glaze:
In a large skillet or saucepan, melt the butter over medium heat. Add granulated sugar, brown sugar, water, cinnamon, nutmeg, ginger (if using), and salt. Stir well until the sugars dissolve, creating a smooth syrup.
Add the Sweet Potatoes:
Arrange the sweet potato slices in the skillet, ensuring they’re mostly submerged in the glaze. Reduce the heat to medium-low.
Simmer and Cook:
Cover the skillet with a lid and let the sweet potatoes cook for about 15 minutes. Remove the lid and gently stir or flip the potatoes to ensure even coating. Be careful not to break the slices.
Caramelize:
Continue cooking uncovered for another 15–20 minutes, occasionally spooning the glaze over the sweet potatoes. Cook until the sweet potatoes are tender and the glaze has thickened to a syrupy consistency.
Finish with Vanilla:
Remove the skillet from heat and stir in the vanilla extract for a final burst of flavor.
Serve:
Transfer the candied sweet potatoes to a serving dish, spooning the glaze over the top. Serve warm.
Tips
For a richer flavor, substitute part of the water with orange juice.
Adjust the spices to taste; you can add a pinch of cloves or allspice for extra warmth.
If you prefer a thicker glaze, let the syrup simmer a few extra minutes before adding the sweet potatoes.
