Peel the sweet potatoes and slice them into 1/4-inch thick rounds or cubes, depending on your preference. You can also cut them into wedges if you like.
2. Cook the Sweet Potatoes:
In a large pot, cover the sweet potatoes with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes, or until the potatoes are just tender but not fully cooked (they will finish cooking in the syrup).
Drain the sweet potatoes and set aside.
3. Make the Syrup:
In a large skillet or saucepan, melt the butter over medium heat.
Add the brown sugar, water (or orange juice), cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir well to combine and bring to a simmer.
Let the syrup simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
4. Combine the Potatoes and Syrup:
Gently add the cooked sweet potatoes into the skillet with the syrup. Carefully stir to coat the potatoes with the syrup.
Cook for an additional 15-20 minutes on medium-low heat, stirring occasionally, until the potatoes are tender and the syrup has thickened, forming a rich glaze.
5. Optional Toppings:
If you like, add mini marshmallows on top of the sweet potatoes during the last 5 minutes of cooking. Cover the pan and allow the marshmallows to melt, creating a sweet, gooey topping.
You can also sprinkle chopped pecans or walnuts over the top for added texture and flavor.
6. Serve:
Once the sweet potatoes are tender and the syrup is thickened to your liking, remove the skillet from the heat.
