Name: Candied Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large sweet potatoes (peeled and cut into 1-inch rounds); ½ cup unsalted butter; ½ cup brown sugar; ¼ cup maple syrup; ¼ cup water; 1 teaspoon cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon salt; 1 teaspoon vanilla extract; Chopped pecans (optional)

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Candied Sweet Potatoes are the ultimate comfort food side dish, bringing together velvety baked sweet potatoes and a luscious, buttery maple glaze in every bite. Whether you’re planning a cozy holiday feast or just want a touch of sweetness on your dinner table, these glistening rounds are guaranteed to win hearts. Their irresistible blend of warm spices and caramelized edges tastes like a seasonal hug, making every forkful a little celebration. Trust me, once you make these Candied Sweet Potatoes, they’ll earn a permanent spot in your family’s favorite recipes!

Candied Sweet Potatoes Recipe - Recipe Image

Ingredients You’ll Need

This Candied Sweet Potatoes recipe shines with just a handful of classic ingredients. Every item pulls its weight, from the creamy richness of butter to the heady aroma of vanilla. Don’t skip anything—each adds something fabulous to the overall flavor, color, or irresistibly sticky texture!

Sweet potatoes: Opt for large, evenly sized sweet potatoes for consistent baking and beautiful rounds.
Unsalted butter: Melts into the glaze, lending silkiness and depth—fresh butter makes all the difference.
Brown sugar: Brings a caramel note and helps create that signature sticky, sweet coating.
Maple syrup: Adds natural sweetness and a hint of woodsy flavor; real maple syrup delivers the best results.
Water: Helps loosen the glaze for even distribution and perfect caramelization during baking.
Cinnamon: Offers warmth and familiar spice—you’ll smell it before your first bite!
Ground nutmeg: Enhances the autumnal aroma; freshly grated nutmeg takes it up a notch if you have it.
Salt: Balances the sweetness and sharpens all the flavors. Just a pinch transforms the whole dish.
Vanilla extract: Gives the sauce an inviting, fragrant finish—pure vanilla is worth the splurge here.
Chopped pecans (optional): Provide a delightful crunch and nutty finish when sprinkled on top.

How to Make Candied Sweet Potatoes

Step 1: Prep Your Sweet Potatoes

Start by peeling your sweet potatoes and slicing them into 1-inch thick rounds. This ensures they cook evenly and soak up plenty of the luscious glaze. Arrange all the rounds snugly in a single layer inside a 9×13-inch baking dish; it makes for prettier presentation and even caramelization.

Step 2: Make the Glaze

In a small saucepan, melt the unsalted butter over medium heat, then stir in the brown sugar, real maple syrup, water, cinnamon, nutmeg, and salt. Keep stirring until the sugar dissolves and you have a silky, bubbling sauce. As soon as it reaches a gentle simmer, add the vanilla extract for that unmistakable aroma and immediately remove the pan from heat. The mixture should be glossy and fragrant.

Step 3: Assemble and Bake

Pour the warm syrupy glaze evenly over the prepped sweet potato rounds, making sure every piece gets a generous coating. Cover the dish tightly with foil to trap moisture and bake at 375°F for 30 minutes. This helps the potatoes become tender and fully infused with the maple-butter richness.

Step 4: Finish and Caramelize

Remove the foil after the initial bake and carefully give the sweet potatoes a gentle stir or flip, so the glaze fully coats each round. Return the pan to the oven, uncovered, and bake for an additional 20–25 minutes. In this final stretch, the Candied Sweet Potatoes become golden and caramelized around the edges, with the sauce thickening beautifully.

Step 5: Top and Serve

Right before serving, sprinkle a generous handful of chopped pecans over the top, if you like a bit of crunch. The pecans toast lightly from the heat of the potatoes, adding a contrasting texture that’s simply irresistible. Serve warm—each piece should be soft, sticky, and gleaming.

How to Serve Candied Sweet Potatoes

Garnishes

For a touch of color, shower the finished candied sweet potatoes with freshly chopped parsley, or scatter pomegranate seeds for a festive pop. If you’re a fan of decadent finishes, a light dusting of cinnamon-sugar or a drizzle of extra maple syrup won’t go amiss. The optional pecans also double as both garnish and texture booster!

Side Dishes

These candied sweet potatoes practically beg for the company of classic holiday sides. Pair them with roasted turkey, glazed ham, or a hearty vegetarian main like lentil loaf. For extra balance, add tangy cranberry sauce, garlicky green beans, or a crisp, leafy salad to cut through the sweetness and round out your spread.

Creative Ways to Present

Try serving candied sweet potatoes family-style in a rustic casserole dish or arrange the rounds artfully on a big platter for dramatic effect. For dinner parties, serve individual stacks or nestle each round on a spoonful of glaze with a sprinkle of nuts as an appetizer bite. You can even layer leftovers into a grain bowl for a playful weekday lunch!

Make Ahead and Storage

Storing Leftovers

Any leftover Candied Sweet Potatoes should cool to room temperature before transferring to an airtight container. They’ll keep happily in the refrigerator for up to 4 days—just be sure to scoop up plenty of that extra glaze when storing! The flavors actually deepen as they rest, making leftovers even more delicious.

Freezing

For longer storage, portion your cooled candied sweet potatoes (including the glaze) into freezer-safe containers or bags. Lay them flat to avoid squishing. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge and gently reheat as needed—the glaze may separate a bit, but a quick stir will bring it back together.

Reheating

To reheat, simply transfer candied sweet potatoes to an oven-safe dish and cover with foil. Warm in a 325°F oven until heated through, about 15-20 minutes. For single servings, a quick zap in the microwave works too—just use a lower power and short bursts to avoid drying them out.

FAQs

What kind of sweet potatoes work best for Candied Sweet Potatoes?

Choose orange-fleshed sweet potatoes (often labeled as “yams” in the US) for the creamiest texture and deepest color. They hold their shape beautifully and absorb the glaze like a dream.

Can I make Candied Sweet Potatoes ahead of time?

Absolutely! Prepare the dish through baking, cool completely, then cover and refrigerate. When ready to serve, simply reheat gently in the oven until warmed through—they’re just as tasty the next day.

How can I make this recipe vegan?

Swap the unsalted butter for a plant-based alternative and double-check your brown sugar and maple syrup labels to ensure they’re vegan-friendly. The results are every bit as sticky-sweet and satisfying.

Is it possible to reduce the sugar in this recipe?

You can gently cut down the brown sugar by a few tablespoons or use a sugar substitute if you prefer a less-sweet dish, but keep enough to achieve that classic glossy glaze Candied Sweet Potatoes are known for.

Can I add orange juice or zest to Candied Sweet Potatoes?

Definitely! Stir in a tablespoon of fresh orange juice or a touch of zest to the glaze for a subtle citrus note—it brightens up the sweetness and adds a wonderful dimension.

Final Thoughts

You don’t have to wait for a special occasion to enjoy the magic of Candied Sweet Potatoes. Whether you’re cooking for a holiday or just want to treat yourself any night of the week, I hope you’ll give this simple, dazzling dish a try. Your kitchen will smell amazing and your tastebuds will thank you!

Candied Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A classic holiday side dish with a sweet twist, these Candied Sweet Potatoes are baked to perfection with a decadent maple and brown sugar glaze. Topped with crunchy pecans, they are a delightful addition to any festive meal.

Ingredients

Scale

Sweet Potatoes:

4 large sweet potatoes (peeled and cut into 1-inch rounds)

Glaze:

½ cup unsalted butter
½ cup brown sugar
¼ cup maple syrup
¼ cup water
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract

Topping:

Chopped pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Sweet Potatoes: Arrange the sweet potato rounds in a single layer in a 9×13-inch baking dish.
Make Glaze: In a saucepan, melt butter and add brown sugar, maple syrup, water, cinnamon, nutmeg, and salt. Simmer until sugar dissolves. Stir in vanilla.
Coat Sweet Potatoes: Pour the syrup over sweet potatoes. Cover with foil and bake for 30 minutes.
Bake: Uncover, stir sweet potatoes, and bake for 20–25 minutes until tender and caramelized.
Serve: Top with chopped pecans if desired before serving.