These candied sweet potatoes are a harmonious blend of creamy, tender bites and a glossy, caramelized glaze that’s simply irresistible. With just 15 minutes of prep and an hour in the oven, they transform into a dish that’s both comforting and elegant. The natural sweetness of the potatoes pairs perfectly with the rich, buttery syrup, creating a flavor that’s deeply satisfying and nostalgic.
Every forkful offers a delightful contrast of textures—soft, melt-in-your-mouth potatoes with a slightly crisp, sugary edge. Perfect for gatherings, this recipe serves 8-10 and brings a touch of warmth to any dinner table. Whether it’s a holiday feast or a cozy weeknight meal, these sweet potatoes are sure to become a cherished favorite.
Ingredients for Candied Sweet Potatoes
- 5–6 medium sweet potatoes (3–4 lbs, peeled and sliced into 1/2-inch thick slices)
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter (cut in half for easier melting)
- 1 Tablespoon (15ml) water
- 1/4 cup (60ml) pure maple syrup
- 1 cup (200g) packed light or dark brown sugar
- 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
Step-by-Step Instructions
- Prepare the sweet potatoes: Peel and slice the sweet potatoes into 1/2-inch thick slices. Place them in a greased 9×13-inch or other 3-quart baking dish. Sprinkle with salt and toss to coat. (Use nonstick spray to grease the dish.)
- Preheat the oven: Set your oven to 375°F (191°C).
- Make the sauce: In a medium saucepan over medium heat, combine the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Cook and stir until the butter has melted. Stop stirring and bring to a gentle boil. Boil for 2 minutes without stirring. Remove from heat and stir in the vanilla extract (and orange zest, if using).
- Coat the potatoes: Pour the sauce over the sweet potatoes in the baking dish and toss to coat evenly.
- Bake: Bake for 1 hour, stirring the sweet potatoes every 20 minutes. After the first 20 minutes, cover the dish with aluminum foil to ensure even baking.
- Garnish and cool: Remove from the oven and sprinkle with rosemary and sea salt (if using). Let cool uncovered for 10 minutes before serving. The sauce will thicken as it cools.
- Store leftovers: Cover and refrigerate leftovers for up to 1 week. Reheat in the microwave to thin the sauce.
Storing and Reheating Tips for Perfect Leftovers
Store your candied sweet potatoes in an airtight container in the refrigerator for up to 1 week. The sauce thickens when chilled, but don’t worry—it’ll thin out when reheated. To warm, simply microwave in 30-second intervals, stirring in between, until heated through. For a larger batch, use the oven: cover with foil and bake at 350°F (175°C) for 15-20 minutes.
Elevate Your Dish with Sauce and Topping Ideas
While the recipe’s sauce is delicious as-is, you can experiment with add-ins like a splash of bourbon or a pinch of cayenne for a spicy kick. For toppings, try toasted pecans or marshmallows for a sweet crunch. If you’re using rosemary and sea salt, lightly toast the rosemary for a deeper flavor.
Quick Time-Saving Shortcuts
Save time by peeling and slicing the sweet potatoes a day ahead—store them in cold water in the fridge to prevent browning. Use pre-minced ginger or a ginger paste instead of fresh for faster prep. If you’re in a rush, reduce the baking time by slicing the potatoes thinner (¼ inch) and checking for doneness after 40 minutes.
Recipe Variations to Suit Your Taste
For a healthier twist, swap the butter for coconut oil and reduce the brown sugar to ¾ cup. You can also use honey instead of maple syrup for a different flavor profile. If you prefer a savory-sweet combo, swap the cinnamon and nutmeg for smoked paprika and a pinch of garlic powder.
Essential Equipment for Smooth Cooking
A sharp chef’s knife and sturdy cutting board make slicing the sweet potatoes a breeze. Use a heavy-bottomed saucepan for the sauce to prevent scorching. A silicone spatula is perfect for stirring and coating the potatoes evenly. Don’t forget aluminum foil to ensure even baking!
Candied Sweet Potatoes Recipe
Ingredients
- 5–6 medium sweet potatoes (3–4 lbs)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (8 Tbsp; 113g)
- 1 Tablespoon water (15ml)
- 1/4 cup pure maple syrup (60ml)
- 1 cup packed light or dark brown sugar (200g)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest optional
- chopped fresh or dried rosemary, flaky sea salt optional for garnish
Instructions
- Peel then slice the sweet potatoes into 1/2 inch thick slices. Place in a greased 9×13-inch or other 3 quart baking dish. Sprinkle salt on top and toss to coat. I just use nonstick spray to grease.
- Preheat oven to 375°F (191°C).
- Make the sauce: Cut stick of butter in half. (Helps it melt easier.) Combine all the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger into a medium saucepan over medium heat. Cook and stir until the butter has melted. Stop stirring and bring to a gentle boil. Boil for 2 minutes without stirring. Remove sauce from heat and stir in the vanilla extract. (And orange zest, if using.)
- Pour sauce over potatoes and toss to coat.
- Bake for 1 hour, stopping and stirring the sweet potatoes every 20 minutes. After the first 20 minutes, I cover the dish with aluminum foil so the potatoes bake evenly.
- Remove from the oven, sprinkle with rosemary and sea salt (if using), then cool uncovered for 10 minutes before serving. The sauce is thin right out of the oven but thickens as it cools.
- Cover and store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration, but thins out as you warm the leftovers up. Simply warm in the microwave.