Ingredients
- 2 pounds sweet potatoes
- 1 stick butter
- 1 cup light or dark brown sugar
- 1/2 cup orange juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup dried cranberries (optional)
- 1/4 cup chopped pecans (optional)
Instructions
- Wash, peel, and slice sweet potatoes into 1/2-inch thick medallions.
- In a large skillet over medium heat, melt the butter completely.
- Reduce heat to low and stir in brown sugar until dissolved.
- Add orange juice, cinnamon, nutmeg, ginger, and salt. Stir and bring to a gentle simmer.
- Add sweet potato slices, turning to coat in the syrup.
- Cook for 15 minutes, stirring and turning the slices every 5 minutes to prevent sticking.
- Continue cooking for another 10–15 minutes, until sweet potatoes are fork tender and sauce has thickened.
- Add cranberries (if using) in the last few minutes to soften.
- Remove from heat, let rest briefly, and top with chopped pecans (if using). Serve warm.
Notes
- Peel sweet potatoes for a smoother, more tender texture.
- Use dark brown sugar for a deeper molasses flavor.
- Apple juice can be used instead of orange juice.
- Add a pinch of cloves or allspice for more holiday warmth.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 290
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 30 mg
