Ingredients:

  • 4 lbs Garnet or Jewel Sweet Potatoes
  • 1 cup Dark brown sugar, packed
  • 1/2 cup Granulated white sugar
  • 1/2 cup Unsalted butter, sliced
  • 2 tbsp Orange juice concentrate, undiluted
  • 1 tbsp Pure vanilla extract
  • 1.5 tsp Ground cinnamon
  • 1/2 tsp Freshly grated nutmeg
  • 1/4 tsp Ground cloves or ginger
  • 1 tsp Sea salt

Instructions:

  1. Peel all 4 lbs of potatoes and slice them into half inch thick rounds. Note: Keeping them uniform ensures they all finish cooking at the same time.
  2. In a small saucepan over medium heat, combine the dark brown sugar, white sugar, butter, orange concentrate, and spices. Heat until the butter melts and the sugar looks like liquid gold.
  3. Arrange the potato slices in your 9x13 dish, overlapping them slightly like shingles on a roof. This allows the glaze to seep between every single layer.
  4. Pour the warm glaze evenly over the potatoes and cover the dish tightly with aluminum foil. Bake at 180°C (350°F) for 30 minutes until the potatoes start to soften and release their juices.
  5. Remove the foil and use a spoon to scoop the bubbling syrup from the corners and pour it over the exposed tops. Note: This step is what creates the candied look.
  6. Continue baking for another 30 minutes, basting every 10 to 15 minutes. The sauce will reduce and thicken significantly during this window.
  7. Pierce a thick slice with a fork; it should slide in with zero resistance. The edges of the syrup should be visibly thick and slowly popping with large bubbles.
  8. Remove from the oven and let the dish sit for at least 10 minutes. The glaze will thicken even more as it cools, turning into a beautiful, sticky lacquer.