INGREDIENTS

Produce

• 4 medium sweet potatoes

Dairy

• 1/2 cup unsalted butter (1 stick)

Pantry

• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon orange extract
• 1/2 teaspoon salt

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INSTRUCTIONS

Preheat your oven to 375°F and lightly butter a baking dish. Peel the sweet potatoes and cut them into thick 1/2-inch rounds, then layer them evenly in the dish. Sprinkle the granulated sugar and brown sugar over the top, pour the vanilla and orange extract across the potatoes, and sprinkle the salt.

Cut the stick of butter into slices and distribute the pieces all over the top so it melts down between the layers. Do NOT add any water or liquid—the sweet potatoes will release their own moisture and combined with the butter and sugar will form a naturally thick syrup. Cover the dish tightly with foil and bake for 55–75 minutes, depending on how thick your slices are, until the potatoes are fully tender and sitting in their own buttery orange-vanilla syrup.

Remove the foil and bake uncovered for about 10–15 minutes to deepen the glaze. Let them rest 10 minutes before serving so the syrup can thicken even more.

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