Introduction

This recipe for the Best Candied Sweet Potatoes delivers a classic holiday side dish with minimal effort. Using just five simple ingredients, you can create perfectly tender sweet potatoes coated in a rich, buttery glaze. For another popular sweet potato dish, try this Sweet Potato Casserole Recipe. It’s an easy, crowd-pleasing recipe that’s sure to become a family favorite.

Ingredients

These candied sweet potatoes transform into a glossy, caramel-coated delight with warm spices and a buttery maple finish that makes them irresistible.

• 5–6 medium sweet potatoes (3–4 lbs), peeled and sliced thick
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (8 tablespoons)
• 1 tablespoon water
• 1/4 cup pure maple syrup
• 1 cup packed brown sugar (light or dark)
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon pure vanilla extract
• Optional: 2 teaspoons orange zest
• Optional for garnish: chopped fresh or dried rosemary, flaky sea salt

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This recipe for Candied Sweet Potatoes is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

Peel 3–4 medium sweet potatoes and cut them into ½-inch thick rounds or cubes. Try to keep pieces uniform so they cook evenly.

Rinse the cut sweet potatoes under cold water to remove excess starch, then pat them dry with a clean towel.

Step 2 — Make the Candied Glaze

In a medium saucepan, combine ½ cup unsalted butter, ½ cup brown sugar, ¼ cup maple syrup, 1 teaspoon vanilla extract, and a pinch of salt.

Heat over medium, stirring constantly, until the butter melts and the sugar dissolves completely—about 3–4 minutes. Do not boil.

Step 3 — Coat the Sweet Potatoes

Place the sweet potato pieces in a large mixing bowl and pour the warm glaze over them. Toss gently with a spatula until all pieces are evenly coated.

For extra flavor, sprinkle with a dash of cinnamon or nutmeg before baking.

Step 4 — Arrange in Baking Dish

Transfer the coated sweet potatoes to a 9×13-inch baking dish, spreading them in a single layer. Avoid overcrowding to ensure even caramelization.

Pour any remaining glaze from the bowl over the top.

Step 5 — Bake Until Tender

Cover the dish with foil and bake at 375°F for 30 minutes. The foil helps steam the sweet potatoes until fork-tender.

After 30 minutes, remove the foil to allow the glaze to thicken and the edges to caramelize.

Step 6 — Finish Baking Uncovered

Return the dish to the oven, uncovered, and bake for another 15–20 minutes. Watch for bubbling glaze and golden edges.

The candied sweet potatoes are done when easily pierced with a fork and the sauce has thickened slightly.

Step 7 — Rest and Serve

Let the dish rest for 5–10 minutes after baking. This allows the sweet potatoes to absorb more of the glaze.

Garnish with chopped pecans or marshmallows if desired, then serve warm.

Nutritional Information

Calories	215
Protein	2g
Carbohydrates	50g
Fat	3g
Fiber	4g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Butternut squash — Lower in carbs with a similar sweet, nutty flavor that caramelizes beautifully.
• Carrots — A lower-carb root vegetable alternative that becomes tender and sweet when glazed.
• Coconut oil — A dairy-free substitute for butter that adds a subtle tropical note.
• Maple syrup or monk fruit sweetener — Natural sweeteners that reduce refined sugar while maintaining sweetness.
• Toasted pecans or walnuts — Add plant-based protein and crunch without gluten.
• Orange juice reduction — A bright, low-sodium glaze alternative to sugary syrups.
• Cinnamon and nutmeg — Warm spices that enhance sweetness naturally, allowing you to cut back on sugar.
• Apple cider vinegar splash — Balances sweetness and adds complexity without salt.

Serving Suggestions

• Pair these Candied Sweet Potatoes with a savory roasted turkey or glazed ham for a classic holiday feast.
• Serve alongside collard greens and cornbread for a comforting Southern-style meal.
• Add a scoop to your Thanksgiving plate next to green bean casserole and cranberry sauce.
• Create an elegant presentation by serving individual portions in small ramekins.
• Garnish with toasted pecans or marshmallows for extra texture and visual appeal.
• Balance the sweetness with a crisp green salad featuring a tangy vinaigrette dressing.

These Candied Sweet Potatoes make a wonderful addition to both casual family dinners and special occasion gatherings, bringing warmth and sweetness to any table setting.

Common Mistakes to Avoid

• Mistake: Boiling sweet potatoes until waterlogged. Fix: Steam or roast them instead to concentrate their natural sugars and improve texture.
• Mistake: Adding sugar too early, causing burning. Fix: Add syrups and sugars only during the last 15–20 minutes of cooking.
• Mistake: Overcrowding the baking dish. Fix: Use a single layer so each piece caramelizes evenly.
• Mistake: Skipping the par-cook step for uneven doneness. Fix: Partially cook potatoes before adding the glaze for tender, uniformly cooked Candied Sweet Potatoes.
• Mistake: Using very thin syrup that doesn’t cling. Fix: Simmer your glaze until slightly thickened so it coats the potatoes beautifully.
• Mistake: Not balancing sweetness with acidity or salt. Fix: A pinch of salt and a splash of citrus juice or vinegar will enhance flavor complexity.
• Mistake: Cutting pieces too small, leading to mush. Fix: Aim for 1-inch thick slices or chunks to hold their shape during baking.
• Mistake: Baking at too high a temperature. Fix: Cook at 350°F–375°F (175°C–190°C) to caramelize the glaze without scorching.
• Mistake: Stirring too frequently, preventing caramelization. Fix: Let them bake undisturbed for the final 10–15 minutes to develop a sticky, glossy finish.
• Mistake: Serving immediately from the oven. Fix: Let Candied Sweet Potatoes rest 5–10 minutes so the syrup thickens and adheres better.

Storing Tips

• Fridge: Store Candied Sweet Potatoes in an airtight container for up to 5 days. Keep refrigerated at or below 40°F.
• Freezer: Place in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Warm in the oven at 350°F until heated through, or microwave in a microwave-safe dish, stirring occasionally. Ensure internal temperature reaches 165°F for food safety.

Proper storage keeps your Candied Sweet Potatoes delicious and safe for later enjoyment.

Conclusion

We hope you enjoy making these delicious Candied Sweet Potatoes. If you love sweet potato dishes, you might also want to try our Sweet Potato Casserole Recipe. Give this recipe a try and share your results in the comments below—we’d love to hear how it turned out!

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FAQs

Can I make Candied Sweet Potatoes ahead of time?

Yes, you can prepare Candied Sweet Potatoes a day in advance. Store them covered in the refrigerator and reheat gently before serving to maintain their texture.

What is the best way to prevent my Candied Sweet Potatoes from becoming too watery?

To avoid watery Candied Sweet Potatoes, ensure you drain any excess liquid after boiling or steaming the potatoes. Also, allow the syrup to thicken properly on the stovetop before baking.

Can I use marshmallows instead of the traditional glaze for Candied Sweet Potatoes?

Yes, marshmallows are a popular topping for Candied Sweet Potatoes. Add them during the last few minutes of baking until they are golden and melted for a delicious twist.