Cook potatoes in boiling water to cover in a large Dutch oven 30 to 35 minutes or until tender; drain. Cool slightly; peel. Cut potatoes crosswise into 1/2-inch-thick slices.
Cook brown sugar and next 3 ingredients in a skillet over medium heat, stirring constantly, until bubbly. Add potato, and cook, stirring gently, until glazed. Serve immediately.
I have made this several times for Thanksgiving and everyone loves it. I did modify the recipe by adding 1 1/2 T. each of brandy and water rather than a full 3 T. of brandy.