I created this recipe so I could use some of the VIETNAMESE CINNAMON I had ordered, to go with my Smothered Cabbage with Carrots & Onion Dinner. In my opinion there is a WORLD of difference in the aroma & flavor of this cinnamon when compared to regular. The Vanilla Bean Paste also blends well with the light corn syrup used in the recipe.
When I first tasted this recipe the buttery flavor was so prominent, the taste of the syrup in the potatoes was like having a caramel sauce on a Sundae. The taste is magnificent, & so worth the extra money it cost to buy the Vietnamese Cinnamon. TRY IT!
Peel and chunk potatoes into large chunk pieces. Place them in a large pot, cover with water and cook for 10 minutes only. Potatoes should be still firm to touch and not completely cooked through.
I used my electric skillet for the recipe this time, but I also love using a cast Iron skillet for it's even temperature cooking. Add in the corn syrup, vanilla Bean Paste, Brown Sugar, VIETNAMESE CINNAMON & soften butter, heat just until butter melts, then stir to blend mixture together.
Once butter is melted and mixture begins to slowly simmer, add in the orange juice, apple juice or water, and stir.
Now add in the partially cooked potatoes, lower the heat setting to low, and continue to cook slowly.
Continue cooking and stir to prevent potatoes from sticking to bottom of skillet, REMEMBER YOU MUST COOK SLOWLY, SO BE PATIENT. Glaze will gradually begin to caramelize and thicken, continue glazing and coating the potatoes, moving in skillet to prevent sticking to the bottom. Should take between 45 minutes to an hour, to peak at the optimum point.
Serve while still hot. You will not believe how much flavor these potatoes have.
NOTE: Vietnamese Cinnamon is also called Saigon Cinnamon, it has a higher oil content , is sweeter, and much more aromatic, & has a stronger flavor, you will notice the difference in how aromatic it is right away. My next project is Cinnamon Rolls.