In a big pot with enough water to cover the sweet potatoes boil them for about 10-15 mins. The sweet potatoes must be firm but the skin must be easy to peel. Let them cool completely and then peel and cut them in 2-inch thick pieces.

In a pan --- preferably cast iron--- add 1 tbsp of water and the brown sugar. Let it melt and then toss the sweet potatoes. Season with the nutmeg, cinnamon and vanilla extract. Cook for about 5 minutes over medium heat until the sweet potatoes are caramelized.

In the meantime, in a small pan roast the sliced almond for a couple minutes until they are slightly brown.

When the caramelized sweet potatoes are ready, toss the roasted almond, stir and serve.