Butter, brown sugar, real maple syrup (optional), kosher salt (if butter is unsalted), a little lemon or orange juice or apple cider, ground ginger, cinnamon, cloves (optional). Bring to a boil in a non-stick pan. Keep stirring so it won't burn. It will reduce and get thicker as it boils. When it reaches the thickness that you want, turn off the heat. When the sweet potatoes are just short of done, turn the glaze on high, add the SP's to the glaze, finish cooking in the pan.
If you really want to kick it up a notch, add some bourbon or spiced rum to the glaze as its reducing or an orange liqueur in place of the orange juice.
I want to make a glaze with just brown sugar and butter. How much brown sugar and butter do I use? Do I need to add water to the butter and brown sugar?
Not really critical. I use 1/4C brown or dark brown sugar, 1/8 lb butter (I prefer unsalted) and a 1/4 C water. If I'm using the glaze on carrots I use the water from the carrots. Add the butter to the water and let it melt then add the sugar while continuously whisking. Bring to a boil then remove it from the heat and combine it with, in my case, the carrots. It should be the right consistency but if you want it thicker let it boil a little longer while stirring.
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