SaveIngredients
Method
Melt the butter in a wide skillet over medium heat. Stir in the brown sugar, cinnamon, nutmeg, salt and the 1/4 cup of reserved syrup until the sugar dissolves.
Add the drained sweet potatoes in a single layer and spoon the glaze over them.
Simmer gently, turning the pieces once or twice, until the glaze turns thick and syrupy and the sweet potatoes are hot all the way through.
Stir in the vanilla, spoon the glaze over everything one last time and serve hot.
Tips
- Turn the pieces gently with a spatula: canned sweet potatoes are soft and break if you stir hard.
- For a marshmallow top, scatter mini marshmallows over the skillet and toast them with a kitchen torch.
- A splash of orange juice in the glaze brightens it up.
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Gear that helps
- Colander Drains pasta and rinses beans fast.
- Stainless skillet Sears hard and builds a pan sauce.
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