Ingredients:

Instructions:

  1. Peel the sweet potatoes thoroughly. Cut them into uniform 1-inch (2.5 cm) thick rounds or chunks.
  2. Place the sweet potato pieces into a large saucepan. Add 4 cups of water, ensuring the potatoes are mostly submerged.
  3. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook until the potatoes are fork-tender but not falling apart (approx. 15–20 minutes). Drain off all the cooking water immediately.
  4. Return the drained potatoes to the empty saucepan (off the heat). Add the brown sugar, butter, 1/2 cup of water, molasses (if using), cinnamon, nutmeg, and salt.
  5. Return the pan to medium heat. Stir gently as the butter melts and the sugar dissolves, creating the syrup. Do not mash the potatoes.
  6. Bring the mixture to a low, steady simmer. Continue to cook uncovered for about 20–25 minutes, occasionally spooning the bubbling glaze over the top of the potatoes until the glaze thickens and clings.
  7. Remove from the heat. Stir in the vanilla extract gently. Transfer immediately to a serving dish and spoon any remaining thick glaze over the top.