3poundsorange-fleshed sweet potatoespeeled and cut into rounds
Brown Sugar Glaze
2tablespoonslemon juiceto taste
Chopped toasted pecans or walnuts for garnish
Place the sweet potato pieces into a large pot and cover with water Bring to a simmer over high hear, then reduce the heat and keep simmering the sweet potatoes until they are JUST fork tender but not falling apart. You will cook them in the sauce for a few minutes later on, so tender-crisp is best!
Drain and rinse with cold water to help stop them from cooking further.
Place the brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon and cayenne in a large skillet.
Cook over medium heat, stirring until the ingredients melt and start bubbling.
Continue cooking, stirring occasionally, until the mixture begins to thicken up, around 4 to 6 minutes.
Add the drained sweet potatoes to skillet.
Turn the heat to high and cook, stirring constantly, until the sweet potatoes are coated with the glaze.
Continue to cook, stirring, until the potatoes are very soft and the glaze has thickened up even more.
Transfer to your serving dish and garish with toasted nuts if desired.
If the sauce is too sweet for your tastes, add in some more lemon juice to taste.