Ingredients
- 2 pounds sweet potatoes
- 1 stick butter
- 1 cup light or dark brown sugar
- ½ cup orange juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup dried cranberries (optional)
- ¼ cup chopped pecans (optional)
Instructions
- Wash, peel and slice the sweet potatoes into ½ inch medallions.
- Melt butter in a large skillet on the stovetop over medium heat.
- Turn the heat to low and add the brown sugar, stirring until it dissolves. Stir in orange juice and spices. Allow the mixture come to a low simmer while stirring. As the mixture warms, the spice will dissolve fully.
- Carefully add the sliced sweet potatoes to the skillet. Make sure each slice is coated with the sugar mixture on both sides. Stir every 5 minutes for the first 15 minutes, turning the potatoes over, making sure neither the sweet potatoes or the sugar is sticking to the bottom of the skillet.
- Gently continue to check that the potatoes aren't sticking and stir the sugar occasionally while potatoes cook for another 10-15 minutes.
- When the potatoes began to caramelize and become fork tender, add those optional cranberries if desired. Continue to cook until the cranberries begin to slightly plump (about 5 minutes).
- Remove the candied sweet potatoes from the heat and allow to cool at least 5 minutes. Add the chopped pecans if desired, and serve.