Southern Candied Sweet Potatoes

Ingredients

• 6 large Sweet Potatoes (Peeled and sliced into 1/4-inch-thick slices or similar-sized chunks for even cooking.)
• 1/2 cup Unsalted Butter ((1 stick, 4 ounces, or 113 grams))
• 2 cups Granulated White Sugar (Provides sweetness and helps create the candy-like glaze.)
• 1 teaspoon Ground Cinnamon (Adds warm, spicy flavor.)
• 1 teaspoon Ground Nutmeg (Enhances the warm spice profile.)
• 1/4 teaspoon Salt (Or to taste; balances the sweetness and enhances other flavors.)
• 1 tablespoon Vanilla Extract (Adds a hint of vanilla flavor; use pure vanilla extract for best results.)

Instructions

1. Gather all ingredients. Peel and slice the sweet potatoes into 1/4-inch thick slices. Alternatively, you can cut them into evenly sized chunks to promote even cooking.
2. Melt the butter in a large, heavy-bottomed skillet over medium heat. Ensure the skillet is large enough to accommodate the sweet potatoes in a single, relatively even layer. This prevents overcrowding and ensures uniform cooking.
3. Add the sliced sweet potatoes to the skillet, arranging them in a single layer as much as possible.
4. In a separate small bowl, thoroughly combine the granulated white sugar, ground cinnamon, ground nutmeg, and salt.
5. Evenly sprinkle the sugar and spice mixture over the sweet potatoes in the skillet. Gently stir to coat the potatoes, being careful not to break the slices or mash the chunks.
6. Cover the skillet tightly with a lid to trap heat and moisture, which helps the sweet potatoes cook evenly.
7. Reduce the heat to low to prevent burning and allow the sweet potatoes to caramelize slowly.
8. Cook, stirring occasionally (every 15-20 minutes) to prevent sticking and ensure even coating with the developing sauce.
9. Continue cooking until the sweet potatoes are tender and 'candied.' This usually takes about 1 hour. The sauce will gradually darken and thicken as it cooks down, forming a glossy glaze.
10. Check for doneness: The sweet potatoes should be easily pierced with a fork, indicating they are fully cooked. The sauce should have transformed into a rich, glossy, candy-like glaze.
11. Remove the skillet from the heat.
12. Stir in the vanilla extract just before serving to preserve its flavor. Gently fold it in so that all the sweet potatoes are coated, but do not over-stir.
13. Serve the candied sweet potatoes hot as a side dish. They are best served immediately but can be reheated gently if needed.