Candied Sweet Potatoes Recipe

Candied Sweet Potatoes are the ultimate comfort food side dish—tender rounds of sweet potato coated in a glossy, maple-brown sugar butter glaze that hits every note of cozy nostalgia. Whether you’re building your Thanksgiving table or simply making an average weeknight dinner extra special, this recipe delivers perfect balance: earthiness from the spuds, deep caramel notes from the brown sugar and syrup, and a fragrant sprinkle of warm spices. As the sauce seeps into every golden slice, you’ll find yourself reaching for “just one more” spoonful until the dish is bare.

Ingredients You’ll Need

These Candied Sweet Potatoes come together with just a handful of pantry staples—each one essential in building layers of flavor, silky texture, and that signature golden glaze. Don’t skip or substitute; when these ingredients join forces, the dish transforms into something truly special.

• Sweet Potatoes: Choose 5–6 medium (about 3–4 lbs); their natural sweetness and firm texture hold up beautifully after baking.
• Salt: Just ½ teaspoon brings depth and balances all that glorious sweetness.
• Unsalted Butter: ½ cup (8 Tbsp) creates the luscious backbone of the sauce and makes every bite melt-in-your-mouth tender.
• Water: A tablespoon helps thin the sauce ever so slightly, keeping it pourable as it caramelizes.
• Pure Maple Syrup: ¼ cup infuses a complex, subtle caramel flavor that’s irresistible and elevates the classic brown sugar combo.
• Packed Light or Dark Brown Sugar: A full cup! The molasses content caramelizes with the butter for a deep, toffee-like glaze.
• Ground Cinnamon: ¾ teaspoon adds warmth and coziness that just says “autumn.”
• Ground Nutmeg: ½ teaspoon gives earthiness and depth.
• Ground Ginger: ½ teaspoon offers a gentle, fragrant zing—don’t skip it!
• Pure Vanilla Extract: 1 teaspoon, stirred in at the end, brings a dreamy aroma and richness.
• Optional: Orange Zest: 2 teaspoons, if you want a fresh citrusy pop to brighten up the sweetness.
• Optional Garnish: Chopped fresh or dried rosemary, flaky sea salt—each provides a bold contrast to the syrupy glaze.

How to Make Candied Sweet Potatoes

Step 1: Prep the Oven and Sweet Potatoes

Start by preheating your oven to 375°F (191°C). As it warms, peel your sweet potatoes, slice them into ½-inch thick rounds, and nestle them in a greased 9×13-inch baking dish. The thicker rounds soak up more syrup and become perfectly tender—not mushy. Sprinkle with salt and toss gently to ensure every piece gets a little savoriness.

Step 2: Make the Maple-Brown Sugar Sauce

Set a medium saucepan over medium heat and add the butter, water, pure maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Stir occasionally, letting everything melt together. Once completely melted, stop stirring and bring the mixture to a gentle boil—let it bubble for two full minutes to thicken. Remove from the heat and quickly stir in the vanilla (and orange zest, if you’re feeling fancy). At this point, your kitchen will smell heavenly.

Step 3: Coat and Bake

Pour the warm maple-brown sugar sauce evenly over the sweet potato slices in the baking dish. Toss everything to coat—every slice should shimmer with sauce. Slide the dish into the oven and bake for a full hour, stirring carefully every 20 minutes so every piece caramelizes just right. After the first 20 minutes, loosely cover the dish with aluminum foil to prevent over-browning and keep those sweet potatoes meltingly tender.

Step 4: Rest and Garnish

Once the candied sweet potatoes are perfectly soft and glazed, remove the dish from the oven. Immediately sprinkle on fresh chopped rosemary and a pinch of flaky sea salt, if desired, for a restaurant-worthy finish. Let them cool uncovered for 10 minutes—the sauce will thicken into a glossy coating as the steam escapes, making the potatoes extra irresistible.

How to Serve Candied Sweet Potatoes

Garnishes

A handful of bright green chopped rosemary or a delicate sprinkle of flaky sea salt elevates the sticky sweetness of Candied Sweet Potatoes, providing balance and visual appeal. Even a heavy grating of fresh orange zest just before serving can take the aromatics up a notch and impress your family or guests.

Side Dishes

These sweet, syrupy potatoes are an absolute star alongside roasted turkey, glazed ham, or even grilled chicken. For a full-color feast, pair them with tangy cranberry sauce, garlicky green beans, or a fresh, peppery arugula salad. The natural sweetness makes them a great counterpoint to savory or even spicy mains.

Creative Ways to Present

For a dinner party, stack the candied slices in single-serving ramekins or use a biscuit cutter for perfect rounds to place atop each plate. Want to make your Candied Sweet Potatoes brunch-worthy? Top them with toasted pecans or a scoop of whipped ricotta, and drizzle any extra sauce right over the top.

Make Ahead and Storage

Storing Leftovers

Once cool, store leftover Candied Sweet Potatoes in an airtight container in the refrigerator for up to a week. The sauce thickens even more and soaks into every slice as it chills, making leftovers nearly as good (if not better) than fresh from the oven!

Freezing

You can freeze this dish for up to two months: Cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge before reheating; the sauce may thin out a bit once reheated but still clings beautifully to the potatoes.

Reheating

To reheat, simply tip the potatoes (and every bit of that luscious sauce!) into a baking dish and warm, covered, at 350°F (177°C) until hot—about 20 minutes. Alternatively, microwave smaller portions, stirring every minute or so to avoid hot spots. If the sauce feels too thick, a splash of water brings it right back to life.

FAQs

Can I use yams instead of sweet potatoes?

While true yams have a different texture and flavor, most store-bought “yams” in the US are actually varieties of sweet potatoes. If you do find true yams, they’ll be starchier and drier—not quite as melt-in-your-mouth as classic Candied Sweet Potatoes.

Is it possible to make this dish vegan?

Absolutely! Just swap the unsalted butter for your favorite plant-based alternative. Use a stick-style vegan butter for the best flavor and texture in your glaze.

How do I keep the sweet potatoes from getting mushy?

Slice consistently into ½-inch rounds, and don’t bake much longer than the hour recommended. Stirring every 20 minutes prevents pieces on the edge from overcooking while ensuring an even, tender bite throughout.

Can I double this recipe for a crowd?

Definitely. Simply use two baking dishes to prevent overcrowding, which could affect baking time and texture. Double all sauce ingredients, and follow the same steps—everyone will want seconds!

How can I make the glaze thicker or less sweet?

For a thicker glaze, simmer the sauce an extra minute before pouring over the sweet potatoes. For less sweetness, cut the brown sugar to ¾ cup, but keep the maple syrup for depth. Taste as you go; it’s surprisingly flexible!

Final Thoughts

There’s just something magical about pulling a bubbling dish of Candied Sweet Potatoes out of the oven—the aroma, the golden caramelized edges, the anticipation of that first forkful. If you haven’t made this dish at home before, give it a go; it’s a perfect mix of nostalgia and pure, sweet bliss. I can’t wait for you to share it with the people you love!

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