Candied Sweet Potatoes Recipe (Easy!)
Nov 12, 2024, Updated Nov 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
Let me introduce you to your favorite easy holiday side dish- Candied Sweet Potatoes! The sweet potatoes bake to tender perfection, absorbing the rich, buttery sauce, while the caramelization adds depth and a slight crispness. These candied sweet potatoes bring a touch of nostalgia and warmth to the table.
Serve with Cranberry Sauce, Thanksgiving Turkey, and Corn Casserole.
Why you’ll love this recipe
This classic side dish will upscale your regular mashed sweet potatoes making them the star side dish this holiday season. The sweetness of the maple syrup and brown sugar pairs beautifully with the warm spices and the subtle hint of rosemary, creating a comforting and well-rounded flavor profile. This sweet potato recipe is inspired by my mother-in-law’s recipe that’s been in the family for 60 years, so you know it’s AMAZING!
Next time, try my Hassleback Sweet Potatoes.
Table of Contents
Simple Ingredients
With just a few simple grocery store ingredients, you can create a dish that feels indulgent and special without being overly complicated.
- Sweet Potatoes: Naturally sweet and earthy, these become tender and caramelized when baked, absorbing the flavors of the sauce.
- Salt and Black Pepper: Enhances the natural sweetness of the potatoes and balances the richness of the sauce.
- Butter: Adds a rich, creamy texture to the sauce, helping it coat the sweet potatoes evenly.
- Orange Juice or Water: Provides a hint of acidity and moisture, brightening the flavors of the sauce.
- Maple Syrup or Honey: Adds natural sweetness and a warm, rich flavor that complements the spices.
- Pure Vanilla Extract: adds a depth of flavor and enhances the sweetness.
- Brown Sugar: Contributes to the caramelization process, giving the sweet potatoes a deep, molasses-like sweetness. Use golden brown or dark brown.
- Ground Cinnamon: Offers warmth and a sweet, woody spice that pairs beautifully with sweet potatoes.
- Ground Nutmeg: Adds a subtle nutty flavor with a hint of sweetness, enhancing the overall spice profile.
- Fresh Rosemary (Optional): Provides a fragrant, herbal note that adds depth and complexity to the sweet, spiced flavors.
- Flake Sea Salt: A finishing touch that adds a delicate crunch and enhances all the flavors in the dish.
See the recipe card for quantities.
How to Make Candied Sweet Potatoes
See the printable recipe card at the bottom of this post for complete instructions. Here are the step-by-step photo instructions for you.
Season the sweet potatoes.
Melt the butter in a saucepan and add the orange juice, maple syrup, brown sugar, and vanilla extract.
Add the cinnamon, nutmeg, and rosemary into the saucepan.
Mix well to combine.
Pour the sauce over the sweet potatoes in the baking dish.
Mix together to coat.
Bake the coated potatoes.
Stir the sweet potatoes 1-2 times while baking.
This delicious recipe is great for your Thanksgiving dinner. It’s the perfect alternative to the traditional marshmallow topping- in case you aren’t a fan of that!
Substitutions and Variations
Substitutions:
- Butter: For a dairy-free option, replace butter with coconut oil or vegan butter. Coconut oil will add a subtle coconut flavor, which pairs well with the sweetness of the dish. Use room temperature for better melting.
- Maple Syrup or Honey: Agave nectar, molasses, or brown rice syrup can be used as alternatives. Each will bring its unique flavor profile, with molasses offering a deeper, more robust sweetness.
- Ground Spices: If you don’t have one of the spices on hand, you can use pumpkin pie spice or allspice as a substitute. These blends will provide a similar warm spice profile.
- Fresh Rosemary: If rosemary isn’t to your taste, try thyme or sage, or omit the herb for a more traditional sweet flavor.
Variations:
- Pecan Crumble Topping: For added texture and flavor, sprinkle chopped pecans over the top of the casserole before baking. The nuts will toast in the oven, adding a delightful crunch and a nutty flavor.
- Marshmallow Topping: For a classic twist, top the sweet potatoes with mini marshmallows during the last 10 minutes of baking. The marshmallows will melt and caramelize, adding an extra layer of sweetness.
- Streusel Topping: make a mixture of flour, butter, sugars, and spices and sprinkle over the top of the sweet potato slices. Make a pecan streusel by adding nuts.
How to Make Ahead of Time
Prepare the Sweet Potatoes: Follow the recipe instructions up to the point of baking. Slice the sweet potatoes, make the sauce, and coat the potatoes in the sauce.
Assemble in the Baking Dish: Place the coated sweet potatoes in your greased baking dish as directed.
Cover and Refrigerate: Instead of baking immediately, cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.
Bake When Ready: When you’re ready to serve, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for about 20-30 minutes to take the chill off. Then, bake as directed, adding a few extra minutes to the baking time if needed.
Reheat if Necessary: If you’ve already baked the dish and want to reheat it later, cover with foil and warm in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
My Pro Tip
Recipe Tips
- Choose the Right Sweet Potatoes: Opt for firm, medium-sized sweet potatoes with smooth skin. They should be free of blemishes or soft spots for the best texture.
- Slice Evenly: Cut the sweet potatoes into uniform 1/2-inch slices to ensure they cook evenly and absorb the sauce uniformly.
- Stir Occasionally: Stir the sweet potatoes gently 1-2 times during baking to ensure they are evenly coated in the sauce. This also helps prevent sticking.
FAQs
Yes, you can use canned sweet potatoes, but they are often softer and pre-cooked, so the baking time will be reduced. Drain them well before using, and consider cutting back on the sugar since canned sweet potatoes are usually packed in syrup.
Equipment
How to Store and Reheat
Storage: Allow the sweet potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
Reheating: To reheat, place the sweet potatoes in an oven-safe dish and cover with foil. Warm in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions on medium power for 2-3 minutes, stirring halfway.
This easy sweet potato casserole recipe is the perfect side dish for a holiday meal, special occasions, or your Thanksgiving table.
More Side Dish Recipes
Some of my favorite recipes for side dishes this time of year:
Serving Suggestions
This sweet potato casserole pairs well with these holiday table main dishes.
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Print
Candied Sweet Potatoes Recipe (Easy!)
- Total Time: 70 minutes
- Yield: 4–6 servings 1x
Description
These candied sweet potatoes are tender, buttery, and perfectly spiced, making them a delightful addition to any meal. Enjoy!
Ingredients
- 5–6 medium sweet potatoes (3–4 lbs), peeled and cut into 1/2-inch thick slices
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 tablespoon orange juice or water
- 1/4 cup pure maple syrup or honey
- 1 cup packed light or dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh rosemary, chopped (optional)
- Flake sea salt (for topping)
Instructions
-
Preheat Oven: Preheat your oven to 375°F (191°C).
-
Prepare the Sweet Potatoes: Place the peeled and sliced sweet potatoes in a greased 9×13-inch or other 3-quart baking dish. Season with a pinch of salt and black pepper to taste.
-
Make the Sauce: Melt the butter in a medium saucepan over medium heat. Once melted, add the orange juice (or water), maple syrup (or honey), brown sugar, vanilla extract, cinnamon, nutmeg, and optional chopped rosemary. Stir the mixture until the sugar is dissolved and the sauce has thickened slightly for about 3 minutes, then let it boil for 2 minutes without stirring. The sauce will be glossy and thick.
-
Coat the Sweet Potatoes: Pour the sauce evenly over the sweet potatoes in the baking dish. Gently stir to coat the potatoes evenly.
-
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour. Stir the sweet potatoes 1–2 times during baking to ensure they are evenly coated with the sauce.
-
Finish and Serve: After baking, remove the foil and give the sweet potatoes a final stir. Sprinkle with a pinch of flake sea salt for an extra burst of flavor. Serve warm.
Notes
How to Make Ahead of Time
Prepare the Sweet Potatoes: Follow the recipe instructions up to the point of baking. Slice the sweet potatoes, make the sauce, and coat the potatoes in the sauce.
Assemble in the Baking Dish: Place the coated sweet potatoes in your greased baking dish as directed.
Cover and Refrigerate: Instead of baking immediately, cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.
Bake When Ready: When you’re ready to serve, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for about 20-30 minutes to take the chill off. Then, bake as directed, adding a few extra minutes to the baking time if needed.
Reheat if Necessary: If you’ve already baked the dish and want to reheat it later, cover with foil and warm in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
- Prep Time: 10 min
- Cook Time: 60 minutes
- Category: Savory
- Method: American
- Cuisine: American
This recipe is so easy and delicious. Had a similar recipe but it par-boils the potatoes which made them mushy. This was perfect. The addition of maple syrup was also excellent. Was a big hit at this year’s Thanksgiving. Only negative- there were no leftovers 😋
Ha! We rarely have leftovers of this one either! So happy everyone loved it!
This recipe changed my mind about any sweet potato-type casserole! Yummmm! A must try.