Step 1

Place the peeled and cut sweet potatoes in a large stock pot or dutch oven and cover with a couple inches of cold water.

Step 2

Bring to a boil and add 1 tsp salt.

Step 3

Boil for 5-10 minutes, or until you can pierce with a fork, but they aren’t fully cooked or mushy.

Step 4

Drain and set aside.

Step 5

In a saute pan, add butter, ground cinnamon, nutmeg, clove, and ginger, as well as orange juice, brown sugar, and vanilla extract, and bring to a boil on high heat.

Step 6

Once boiling, stir well, then add the sweet potatoes, stirring to coat with the sauce.

Step 7

Continue to boil until the sauce reduces to a thick, syrup consistency (about 10 minutes)

Step 8

Serve hot.