Candied Sweet Potatoes with Rum Butter Glaze

Preheat your oven to 350°F (175°C) and lightly coat a 9x13-inch baking dish with nonstick cooking spray.

Peel the sweet potatoes and cut them into uniform slices or chunks, approximately 1/2-inch thick, to ensure even cooking.

In a small saucepan over medium heat, melt the butter completely, then stir in the brown sugar, a pinch of salt, and lemon juice until the mixture is smooth and begins to bubble gently.

Remove the glaze from heat and stir in the rum, mixing thoroughly to combine all flavors into a unified sauce.

Arrange the sweet potato slices in a single overlapping layer in the prepared baking dish, then pour the rum butter glaze evenly over the top.

Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, allowing the sweet potatoes to become tender and absorb the glaze.

Remove the foil, baste the sweet potatoes with the glaze pooled in the dish, and return to the oven uncovered to bake for an additional 15 minutes until the glaze is thick and caramelized.

Remove from the oven and allow the dish to rest for 5 minutes before serving, spooning any remaining glaze from the pan over the top.