“Probably one of my absolute favorite dishes. This version takes a lot of inspiration from my Grandma Valerie. Pair this with the collard greens, mac n’ cheese, and fried chicken in my book and I guarantee you ... you’ll be in the best food coma!”
Ingredients
SERVINGS: 4 Serving(s)
- 32 ounces sweet potatoes, cut into 1” cubes
- 1 ½ tablespoons unsalted butter
- ½ teaspoon ground cloves
- 1 tablespoon honey
- 16 ounces granulated sugar
- ½ tablespoon ground cinnamon
- kosher salt to taste
Preparation
Place the sweet potatoes in a large pot. Cover with the sugar and add enough water to cover. Place the pot over medium high heat. Add the cinnamon and cloves to the pot, bring the liquid to a simmer, and add the butter and honey. Do not let the sweet potatoes boil.
Simmer for 30 to 45 minutes or until the sweet potatoes become tender. Remove from the heat and cover and let sit for 20 minutes. Taste and add additional seasoning as needed.
