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Candied Sweet Potatoes

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Soft, buttery candied sweet potatoes caramelized on the edges, flavored with vanilla, brown sugar, maple syrup, cinnamon, nutmeg, and ginger. A classic Thanksgiving side dish.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F.
  2. Peel and slice sweet potatoes into thick rounds or chunks.
  3. In a medium saucepan over medium heat, combine butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Stir until butter melts.
  4. Bring mixture to a gentle boil without stirring, and boil for 2 minutes.
  5. Remove from heat and stir in vanilla extract and optional orange zest.
  6. Arrange sweet potato slices evenly in a buttered 9×13-inch baking dish.
  7. Pour the sauce over the sweet potatoes, gently tossing to coat all evenly.
  8. Cover with foil and bake for about 45 minutes or until potatoes are tender, spooning glaze over them halfway through.
  9. Remove foil and bake an additional 10-15 minutes uncovered for caramelized edges.
  10. Optional: garnish with rosemary and flaky sea salt before serving.

Notes

Use fresh, firm sweet potatoes for the best texture. Orange zest adds a fresh brightness. Spoon glaze over potatoes halfway through baking for maximum coating.

Nutrition

Find it online: https://www.receipster.com/candied-sweet-potatoes/

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