Candied Sweet Potatoes Recipe
There’s something incredibly comforting about the cozy sweetness of a classic Candied Sweet Potatoes Recipe, especially when the holidays roll around or when you just want a little warm treat that feels like a hug in a dish. This recipe strikes the perfect balance between tender, melt-in-your-mouth sweet potatoes and a rich, buttery sugary glaze that caramelizes beautifully. I love how it’s so simple to whip up but yields that magical flavor combo that never gets old.
What’s special to me about this Candied Sweet Potatoes Recipe is how versatile it can be — it’s just as perfect alongside a hearty roast for dinner as it is for a festive gathering where everyone is ready to dig in and savor every bite. Plus, it’s surprisingly easy to customize, so you can play around with nutmeg, vanilla, or even add your own twist and still come out with a crowd-pleaser. You’ll enjoy the way it fills your kitchen with that irresistible sweet aroma as it cooks.
Ingredients You’ll Need
These ingredients come together to create a classic, deeply flavorful glaze that really brings out the best in sweet potatoes. Look for fresh sweet potatoes that are firm and bright-skinned — they’ll slice more easily and cook up nicer.
- Sweet potatoes: Choose firm, medium-sized ones for even slicing; peeling is essential for the smooth texture of this dish.
- Salted butter: Adds richness and just the right amount of saltiness to balance the sweetness.
- Granulated sugar: This forms the core of the candy-like glaze — feel free to adjust the amount depending on how sweet you want it.
- Pure vanilla extract: It gives a warm, aromatic note that deepens the flavor of the sugar and sweet potatoes.
- Ground nutmeg: A pinch adds a beautiful hint of warmth and spice, complementing the vanilla perfectly.
Variations
One of my favorite things about this Candied Sweet Potatoes Recipe is how easy it is to tweak to your tastes or dietary needs. Don’t hesitate to experiment—you might find a new family favorite!
- Add cinnamon or ginger: I often add a little cinnamon for extra warmth, especially in cooler months. Ginger also gives a lovely zing if you want a bit more spice.
- Maple syrup or brown sugar substitute: Try these for a richer flavor or to switch up the sweetness profile.
- Vegan option: Swap out the butter for vegan margarine or coconut oil to keep it dairy-free without losing richness.
- With nuts: Toss in some chopped pecans or walnuts near the end of baking for crunch and texture contrast.
How to Make Candied Sweet Potatoes Recipe
Step 1: Peel and Thinly Slice the Sweet Potatoes
Start by peeling your sweet potatoes carefully. Then, slice them vertically into very thin slices, about ⅛ to ¼ inch thick. I find a mandoline slicer really helps here to keep uniform thickness — this ensures even cooking and that gorgeous tender texture. If you don’t have one, just take your time with a sharp knife.
Step 2: Prepare the Candied Glaze
In a baking dish or deep skillet, melt the salted butter over medium heat. Once melted, stir in the granulated sugar and mix well until it’s combined and starts to bubble just gently. Remove from heat and mix in the pure vanilla extract and ground nutmeg. That warm, scented aroma tells you it’s ready to embrace those sweet potatoes.
Step 3: Arrange Sweet Potatoes and Bake
Layer your sliced sweet potatoes in the dish right into the sugar-butter mixture, trying to overlap neatly for even cooking. Don’t rush this part — a tidy arrangement helps the potatoes cook evenly and get fully coated in the luscious glaze. Bake uncovered at 350°F (175°C) for about 45 minutes, turning the potatoes once or twice gently to coat them further and help the sugar caramelize without burning.
Step 4: Look for Tender, Glazed Perfection
Keep an eye on your sweet potatoes—when they’re fork-tender and the sugary glaze thickens to a sticky, shiny coating, you’re done. It usually takes about 45 minutes, but ovens vary so test by poking a slice with a fork to confirm softness. If you want it a little more caramelized, nudge the oven up for the last 5 minutes and watch carefully.
How to Serve Candied Sweet Potatoes Recipe
Garnishes
I love to sprinkle a few chopped toasted pecans on top just before serving – it adds a wonderful crunch and nutty partner to all that sweetness. A light dusting of cinnamon or even some fresh chopped parsley can brighten it up visually and flavor-wise if you want to cut through the richness a bit.
Side Dishes
This Candied Sweet Potatoes Recipe pairs beautifully with roasted turkey or ham, but I’ve also served it alongside simple grilled chicken or pork chops for an easy family dinner. It also stands out as a holiday side, so adding green beans or a crisp salad balances the plate nicely.
Creative Ways to Present
For special occasions, I’ve layered candied sweet potatoes in a pretty glass casserole dish, topped with a sprinkle of chopped nuts and tiny edible flowers for a festive touch. You can also try serving individual portions in ramekins topped with a dollop of whipped cream or mascarpone cheese for a dessert-like twist.
Make Ahead and Storage
Storing Leftovers
Leftover candied sweet potatoes store wonderfully in an airtight container in the fridge for up to 4 days. I usually just pop mine into a glass container and tightly cover it — this keeps the glaze from drying out or becoming too sticky. It actually tastes even better the next day once the flavors meld.
Freezing
While I don’t freeze this recipe often, it can be frozen if you separate portions into freezer-safe containers. Just let it cool completely before freezing. When thawing, I recommend moving it to the fridge overnight first so the texture stays nice.
Reheating
The best way I’ve found to reheat candied sweet potatoes is in a 350°F oven for about 15-20 minutes covered with foil to keep moisture in. This helps maintain that tender texture and luscious glaze without drying out. Microwave works too in a pinch, but I find the oven gives better results.
FAQs
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Can I use frozen sweet potatoes for this Candied Sweet Potatoes Recipe?
It’s best to use fresh sweet potatoes for this recipe because they hold their texture better when baking and absorb the glaze nicely. Frozen sweet potatoes tend to release extra moisture, which can make the glaze less sticky and the texture a bit mushy.
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How thin should I slice the sweet potatoes?
Slicing the sweet potatoes about ⅛ to ¼ inch thick ensures they cook evenly and get perfectly tender without turning into mush. Thicker slices may not absorb the glaze as well, and thinner slices can break apart during baking.
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Is there a way to reduce the sugar without losing flavor?
Absolutely! You can reduce the sugar slightly and add a splash of pure maple syrup or honey to keep the glaze flavorful and sticky. Just keep an eye on the baking time, as the consistency might differ slightly.
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Can I make this recipe vegan?
Yes, simply replace the salted butter with a plant-based butter or coconut oil to keep the buttery richness without dairy. The rest of the ingredients are naturally vegan-friendly.
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How do I prevent the sugar from burning during baking?
To avoid burning, bake at a moderate temperature (around 350°F) and turn the sweet potatoes gently a couple of times during baking. Keeping an eye on the edges towards the end helps catch any over-browning before it happens.
Final Thoughts
This Candied Sweet Potatoes Recipe holds a warm spot in my heart because it’s simple, nostalgic, and incredibly satisfying every single time I make it. Whether you’re cooking for a holiday feast or just craving a sweet side that feels like a treat, this recipe delivers with ease and comfort. I really encourage you to give it a go—you might just find your new favorite way to enjoy sweet potatoes that gets everyone at the table asking for seconds.
PrintCandied Sweet Potatoes Recipe
This Candied Sweet Potatoes recipe features thinly sliced sweet potatoes cooked in a rich, buttery, and sweet vanilla-infused syrup with a hint of nutmeg. It’s a classic, comforting side dish perfect for holiday meals or cozy family dinners, delivering tender, flavorful sweet potatoes with a glossy, caramelized coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Sweet Potatoes
- 2 lbs sweet potatoes, peeled and thinly sliced vertically to ⅛-¼ inch thickness
Syrup
- 1/4 cup salted butter
- 1 3/4 to 2 cups granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp ground nutmeg
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them very thinly on the vertical, between ⅛ and ¼ inch thick. This uniform thin slicing will help the sweet potatoes cook evenly and absorb the syrup flavor thoroughly.
- Melt Butter and Sugar: In a large skillet or heavy-bottomed pan over medium heat, melt the salted butter. Once melted, add the granulated sugar and stir constantly until the sugar begins to dissolve and forms a thick syrup.
- Add Vanilla and Nutmeg: Stir the pure vanilla extract and ground nutmeg into the sugar and butter mixture, blending well to enhance the flavor profile of the syrup.
- Cook Sweet Potatoes: Carefully add the thinly sliced sweet potatoes to the syrup. Stir gently to coat all slices with the syrup. Cover the skillet, reduce the heat to low, and let the sweet potatoes simmer until they are tender and the syrup has thickened and caramelized, about 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Finish and Serve: Once the sweet potatoes are tender and the syrup is glossy and thick, remove from heat. Let cool slightly before serving warm as a delightful side dish.
Notes
- Use thin slices of sweet potatoes to ensure even cooking and faster absorption of sweet syrup.
- Adjust sugar quantity between 1 3/4 to 2 cups depending on your preferred sweetness level.
- Be sure to stir occasionally to avoid burning the sugar on the pan bottom.
- This dish tastes even better when rested for a few minutes, allowing the syrup to thicken further.
- For a nutty twist, add a handful of chopped pecans during the last 5 minutes of cooking.
Keywords: candied sweet potatoes, sweet potato side dish, buttery sweet potatoes, holiday sweet potatoes, vanilla nutmeg sweet potatoes
