Peel and slice the sweet potatoes into ½-inch thick rounds. Try to keep the slices uniform for even cooking.
2. Melt the Butter and Sugar
In a large, heavy skillet or Dutch oven, melt the butter over medium heat. Once melted, add the granulated sugar, brown sugar, cinnamon, nutmeg (if using), and salt.
Stir the mixture until the sugars dissolve and form a smooth syrup, about 2-3 minutes.
3. Add the Sweet Potatoes
Carefully place the sweet potato slices into the sugar-butter mixture, making sure they’re evenly coated.
Pour the water over the sweet potatoes, and then reduce the heat to low.
Cover the skillet with a lid and let the sweet potatoes simmer for about 15 minutes.
4. Simmer and Caramelize
After 15 minutes, remove the lid and gently stir the sweet potatoes to coat them with the syrup. Be careful not to break the slices.
Continue simmering uncovered for another 25-30 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the syrup has thickened to a glaze. The water will cook off, leaving a thick, candied coating on the sweet potatoes.
5. Add Vanilla
Once the sweet potatoes are tender and caramelized, stir in the vanilla extract. This adds a beautiful depth of flavor to the dish.
6. Optional Toppings
If you like, sprinkle chopped pecans over the sweet potatoes for added crunch and flavor. Alternatively, top the sweet potatoes with marshmallows during the last 5 minutes of cooking, allowing them to melt and brown slightly.
7. Serve
Transfer the candied sweet potatoes to a serving dish, and drizzle any remaining syrup from the pan over the top.
