Peel sweet potatoes and cut them into thick rounds about one inch for even cooking results.
Put sweet potato rounds in a large pot, cover with cold water, and bring to a nice boil.
Boil sweet potatoes for 12 to 15 minutes until a fork goes through easily, but not mushy.
Turn the oven to 350 degrees while your sweet potatoes cook on the stove for perfect timing.
Melt butter in a pan on medium heat, then add brown sugar, cinnamon, vanilla, salt, and water.
Keep whisking the sauce until the brown sugar melts completely, and it looks smooth and shiny all over.
Drain cooked sweet potatoes really well and lay them flat in one layer in a greased dish.
Pour that yummy candied sauce over sweet potatoes, making sure each piece gets fully coated.
Bake without cover for 25 to 30 minutes, basting halfway through for extra sticky coating.
Take out when the sauce bubbles and the sweet potatoes have pretty golden edges that look caramelized.
Let it sit 5 minutes before serving so the sauce thickens up a bit for a better texture.
