Candied Sweet Potatoes Recipe

These Candied Sweet Potatoes are a sweet and savory side dish that’s perfect for any occasion! Tender sweet potato slices are coated in a luscious buttery sauce with hints of maple syrup, brown sugar, and warm spices like cinnamon, nutmeg, and ginger. This recipe is incredibly easy to make and always a crowd-pleaser. Whether you’re serving them for a holiday feast, a casual weeknight dinner, or a special occasion, these Candied Sweet Potatoes are guaranteed to be a hit!

Ingredients

Here’s what you’ll need to make these delicious Candied Sweet Potatoes:

• Sweet potatoes: Choose medium-sized sweet potatoes for optimal flavor and texture.
• Salt: Enhances the sweetness of the potatoes.
• Unsalted butter: Adds richness and flavor to the sauce.
• Water: Helps create a smooth and luscious sauce.
• Pure maple syrup: Adds a touch of natural sweetness and a hint of maple flavor.
• Brown sugar: Packed light or dark brown sugar adds sweetness and depth of flavor.
• Ground cinnamon: Adds warmth and a classic fall flavor.
• Ground nutmeg: Adds a warm and slightly nutty flavor.
• Ground ginger: Adds a subtle warmth and spice.
• Pure vanilla extract: Enhances the overall flavor of the sauce.
• Optional: Orange zest adds a bright citrusy note.
• Optional for garnish: Chopped fresh or dried rosemary and flaky sea salt add a touch of elegance and flavor.

How to Make Candied Sweet Potatoes

Step 1: Prepare the Sweet Potatoes

1. Peel the sweet potatoes and slice them into 1/2-inch thick rounds.
2. Place the sweet potato slices in a greased 9×13 inch baking dish.
3. Sprinkle the salt over the potatoes and toss to coat.

Step 2: Make the Sauce

1. Preheat your oven to 375°F (191°C).
2. Cut the stick of butter in half to help it melt easier.
3. In a medium saucepan, combine the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger.
4. Cook and stir over medium heat until the butter has melted.
5. Stop stirring and bring the mixture to a gentle boil. Boil for 2 minutes without stirring.
6. Remove the saucepan from the heat and stir in the vanilla extract (and orange zest, if using).

Step 3: Bake the Sweet Potatoes

1. Pour the sauce over the sweet potatoes in the baking dish and toss to coat.
2. Bake for 1 hour, stirring the sweet potatoes every 20 minutes.
3. After the first 20 minutes, cover the dish with aluminum foil to ensure even baking.

Step 4: Serve

1. Remove the dish from the oven and sprinkle with rosemary and flaky sea salt, if desired.
2. Let the sweet potatoes cool uncovered for 10 minutes before serving. The sauce will thicken as it cools.

How to Serve

• Side dish: These Candied Sweet Potatoes are a perfect side dish for roasted meats, poultry, or ham.
• Holiday feasts: They are a classic addition to Thanksgiving and Christmas dinners.
• Brunch or breakfast: They can also be enjoyed as part of a brunch or breakfast spread.

Make Ahead and Storage

Storing Leftovers

Store leftover Candied Sweet Potatoes in an airtight container in the refrigerator for up to 1 week. The sauce will thicken upon refrigeration but will thin out when reheated.

Reheating

Reheat the sweet potatoes in the microwave or in a preheated oven at 350°F (177°C) for a few minutes, or until warmed through.

FAQs

Can I use a different type of sweetener?

Yes, you can substitute the maple syrup and brown sugar with honey, agave nectar, or coconut sugar.

Can I bake these sweet potatoes ahead of time?

Yes, you can bake the sweet potatoes ahead of time and reheat them when you’re ready to serve.

Can I freeze these sweet potatoes?

Yes, you can freeze the baked sweet potatoes for up to 3 months. Thaw them in the refrigerator overnight and then reheat them in the oven or microwave.

Can I make this recipe without the spices?

Yes, you can omit the spices if you prefer a simpler flavor.

Enjoy these delicious and easy Candied Sweet Potatoes!

Print