Ingredients:

  • 3 lbs Sweet Potatoes or Yams (peeled and cut into 1-inch chunks)
  • 4 cups Water
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Unsalted Butter, cubed
  • 1 cup Dark Brown Sugar, firmly packed
  • 1/4 cup Maple Syrup
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Allspice
  • Pinch of fine Sea Salt
  • 1/4 cup Orange Juice, freshly squeezed

Instructions:

  1. Peel the sweet potatoes/yams and chop them into uniform 1-inch pieces. Uniformity ensures even cooking.
  2. Place the chopped vegetables into a Dutch oven. Add water and the initial salt. Bring to a boil over high heat, then reduce to a simmer. Cook, covered, for 15–20 minutes, or until the pieces are fork-tender but not mushy.
  3. Carefully drain the cooking liquid, reserving about 1/2 cup of the starchy water. Set the cooked yams aside.
  4. Return the empty Dutch oven to medium heat. Add the butter, brown sugar, maple syrup, cinnamon, nutmeg, allspice, and salt. Stir constantly until the butter is fully melted and the sugar is completely dissolved, about 3 minutes. Do not let it boil aggressively.
  5. Whisk in the orange juice until the mixture is smooth and slightly thickened. Bring the glaze to a gentle, slow bubble.
  6. Gently fold the pre-cooked yam pieces back into the simmering glaze. Toss gently to coat every piece evenly.
  7. Reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring carefully every few minutes, until the glaze thickens and clings beautifully to the yams. Add a tablespoon of reserved cooking water if the glaze gets too thick too fast.
  8. Remove from heat. Let the yams sit in the glaze for 5 minutes before transferring them to a serving dish. Serve hot, spooning any remaining glaze over the top.