Description
These candied sweet potatoes are a perfect side dish featuring soft, buttery sweet potatoes coated in a rich, caramelized, and extra saucy glaze made with brown sugar, maple syrup, warm spices, and a hint of vanilla. Easy to prepare ahead, this comforting recipe brings natural sweetness and depth to your holiday table or any meal.
Ingredients
Sweet Potatoes
- 5–6 medium sweet potatoes (3–4 lbs)
- 1/2 teaspoon salt
Sauce
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 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
For Garnish (Optional)
- Chopped fresh or dried rosemary
- Flaky sea salt
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into 1/2-inch thick rounds. Place the slices evenly in a greased 9×13-inch (or similar 3-quart) baking dish. Sprinkle 1/2 teaspoon salt over the potatoes and toss gently to coat each slice. Grease the dish using nonstick spray or butter to prevent sticking.
- Preheat Oven: Set your oven to 375°F (191°C) to bring it up to the right temperature while you prepare the sauce.
- Make the Sauce: Cut the stick of butter into halves to help it melt evenly. In a medium saucepan over medium heat, combine the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Stir continuously until the butter has completely melted. Then stop stirring and bring the mixture to a gentle boil. Allow it to boil for 2 minutes without stirring to develop the glaze’s depth. Remove from heat and stir in the vanilla extract and optional orange zest for a bright citrus note.
- Coat Sweet Potatoes with Sauce: Pour the prepared sauce evenly over the sweet potatoes in the baking dish. Toss gently to coat all slices thoroughly with the glaze.
- Bake: Place the baking dish in the preheated oven. Bake for 1 hour total. Every 20 minutes, pause to remove the dish carefully and stir the sweet potatoes to ensure even cooking and glazing. After the first 20 minutes, cover the dish loosely with aluminum foil to help the potatoes bake evenly and prevent excessive browning.
- Finish and Serve: Once baked, remove from the oven. If using, sprinkle chopped rosemary and flaky sea salt evenly over the top for added aroma and texture. Let the dish cool uncovered for 10 minutes. The sauce will be thin immediately after baking but thickens as it cools, perfect for serving.
- Storage: Store leftover candied sweet potatoes in a covered container in the refrigerator for up to one week. The sauce will become thick when chilled but will readily thin out when reheated in the microwave.
Notes
- Use firm, medium-sized sweet potatoes for even cooking and the best texture.
- Covering the dish after 20 minutes of baking helps prevent the potatoes from drying out and ensures they cook evenly.
- For a citrus twist, add orange zest to the sauce; it complements the warming spices beautifully.
- The glaze will thicken as it cools, creating a luscious coating.
- Reheat leftovers gently in the microwave, stirring occasionally to restore the sauce’s consistency.
- Optional rosemary and flaky sea salt add a savory finishing touch balancing the sweetness.
