Glazed Sweet Potatoes

Sweet potatoes may only land on your table at Thanksgiving, but this recipe also pairs well with roast pork.

• 2 – 2.5 pounds of sweet potatoes, cleaned well with a vegetable brush and cut into
• 1 ½ to 2-inch chunks with the skins on

The Glaze:

• 3 – 4 Tablespoons butter
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon grated nutmeg
• 1 teaspoon vanilla

Optionally:

pinch each:

• allspice, ground cloves, ground cardamom
• Shot of Bourbon, Jack Daniels, or Orange Juice
• Chopped roasted pecans or walnuts

In a large pot, steam the sweet potatoes with the skins on just long enough that the sweet potatoes are tender when pierced and the skin will peel away easily. This will probably take only about fifteen minutes. Allow to cool and peel away the skin. This can be done hours ahead of serving, because you will reheat the sweet potatoes when you glaze them.

Glaze:

Mix desired spices into the brown sugar, set aside. In a skillet, melt butter and dust it with the brown sugar mixture. Add a teaspoon of vanilla and drop the cooled, skinned sweet potato hunks into the bubbling glaze in the skillet. Turn the potatoes until completely glazed. If desired, add the shot of Bourbon OR Whiskey OR Orange Juice as sweet potatoes heat through. Scrape contents of skillet into serving dish and sprinkle with optional nuts, if desired. Serve immediately.