5–6 medium sweet potatoes (3–4 lbs), peeled and sliced into 1/2-inch rounds

1/2 tsp salt

1/2 cup (113 g) unsalted butter

1 tbsp (15 ml) water

1/4 cup (60 ml) pure maple syrup

1 cup (200 g) packed light or dark brown sugar

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 tsp pure vanilla extract

Optional: 2 tsp orange zest

Optional garnish: chopped rosemary, flaky sea salt

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Preheat oven to 375°F (191°C). Grease a 9×13-inch baking dish.
Place sweet potato slices in the dish, sprinkle with salt, and toss to coat.
In a saucepan, melt butter with water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger over medium heat. Bring to a gentle boil for 2 minutes without stirring. Remove from heat, stir in vanilla and orange zest if using.
Pour sauce over sweet potatoes and toss to coat.
Bake uncovered for 20 minutes, then cover with foil and continue baking, stirring every 20 minutes, for about 1 hour total until tender and caramelized.
Cool uncovered for 10 minutes before serving. Sauce will thicken as it sits.

Swap maple syrup with honey for a different sweetness.

Add orange zest for citrus flavor or toasted pecans for crunch.

For a savory touch, garnish with rosemary and flaky salt.

Can be prepped ahead: assemble and bake when ready.

Store leftovers in the fridge up to 1 week or freeze for 3 months.