Let your yams shine in a syrupy lacquer.
In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside.In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220°F on an instant-read thermometer.
Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely.Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250°F and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes.
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