A delightful twist on classic candied yams, this recipe features a rich maple glaze with a hint of coffee liqueur.
Peel and slice the sweet potatoes into evenly sized pieces.
Cut the sweet potatoes into similar sizes to ensure even cooking.
Melt the butter in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the brown sugar and maple syrup to the melted butter, stirring until combined.
Stir continuously to avoid burning the sugar.
Stir in the coffee liqueur and cook for an additional minute.
Add the liqueur slowly to avoid splattering.
Add the sweet potatoes to the skillet, turning to coat them in the glaze.
Ensure all pieces are evenly coated for maximum flavor.
Cover the skillet, reduce the heat to low, and cook until the sweet potatoes are tender, about 15 minutes.
Check occasionally to prevent sticking or burning.
Turn the sweet potatoes once more to ensure even glazing before serving.
Serve immediately for the best texture and flavor.
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