Ingredients:

  • 2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes (approx. 1.1 kg)
  • ½ cup (113g) unsalted butter, cut into pieces
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (120ml) granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (pinch)
  • ¼ teaspoon salt
  • ¼ cup (60ml) water
  • 1 teaspoon vanilla extract

Instructions:

  1. Peel sweet potatoes and cut into uniform cubes.
  2. In the skillet, melt butter over medium heat.
  3. Add brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt to the melted butter. Stir constantly until sugar is dissolved and mixture is smooth.
  4. Add water to the caramel sauce. Bring to a simmer. Gently place the sweet potato cubes into the sauce, ensuring they are mostly covered.
  5. Cover and cook over medium-low heat, stirring occasionally, for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
  6. If desired, remove the lid for the last 5-10 minutes to allow the sauce to thicken further. Be careful not to burn the sugar.
  7. Remove from heat and stir in the vanilla extract.
  8. Serve hot, spooning the caramel sauce over the sweet potatoes.