Alrighty I had a sweet tooth and I wanted sweet potatoes. Why not make a side dish? After returning from the grocery store and recipe in hand, I was ready to put on the apron.
I was going to boil the sweet potatoes to accelerate the baking time, until I heard the voice of an elder telling me the old fashion way would be best.
Here's how it went:
Scrub, peel and cut into 1/2 inch rounds
6 organic sweet potatoes
1 and 1/2 cups of raw cane sugar
Make a layer of sweet potatoes in your baking dish. (I used a cast iron skillet)
Sprinkle a nice amount of sugar between each layer of potatoes.
Cover with plastic wrap.
Let sit in refridgerator overnight.
Preheat oven to 375 degrees Fahrenheit.
Melt 1 and 1/2 sticks of butter in a small saucepan.
Stir in 3/4 cup of brown sugar.
Stir over medium-low heat for one minute.
Turn off heat.
Add the following:
1 tablespoon of organic cinnamon
1 tablespoon of vanilla extract
1/2 teaspoon of Himalayan pink salt
1/4 teaspoon of organic ginger
1 teaspoon of nutmeg
Do not drain the potatoes!
Pour mixture over sweet potatoes.
Give skillet a gentle shake to make sure the potatoes are coated.
Cover with foil and bake for 50 minutes.
Remove foil and bake additional 10 minutes.
Serve and enjoy!