Candied Sweet Potatoes
Candied Sweet Potatoes. This easy to make Thanksgiving side dish recipe is always a hit! Buttery, sweet, caramelized sweet potatoes. This dish only requires a few ingredients but makes a big impact!
Candied sweet potatoes are a classic side dish! You might also know the dish as candied yams. Did you know that most of what we find in the markets in the United States is all sweet potatoes, not yams? Whatever you want to call this dish, it’s always a favorite.
These candied sweet potatoes are tender, sweet and buttery. Plus theres a wonderful caramelized crust that forms on the top of the sweet potatoes during the last bit of baking.
The brown sugar butter sauce is definitely the highlight of this recipe.
Made with butter and brown sugar of course and also flavored with maple syrup, vanilla, and spiced with cinnamon, ginger and nutmeg.
How to make Candied Sweet Potatoes:
- Prepare the sweet potatoes: wash and dry the sweet potatoes prior to peeling. Slice the sweet potatoes into rounds that are approximately 1/2 inch thick. This helps to ensure the potatoes will hold their shape while baking. We don’t want our sweet potatoes to turn into mush.
- Make the Brown Sugar Butter Sauce: in a small sauce pan add the butter and heat over a low heat until the butter is melted. Add in the remaining ingredients and stir together. Make sure you are using real maple syrup, not a regular pancake syrup.
- Pour the sauce over the Potatoes: Pour the sauce all over the sweet potatoes and gently stir them around to ensure they are coated.
- Cover and Bake: cover the dish with foil and bake at 350℉ for 30 minutes.
- Remove cover and bake an additional 10 minutes: This is where we will get that crispy caramelized crust on the tops of the potatoes.
Make Ahead Tips:
- Peel and slice the sweet potatoes the day prior. Cover and store the sliced sweet potatoes in the refrigerator overnight.
- The brown sugar butter sauce can also be prepared the day before and stored in a sealed container.
- Do not combine the potatoes with the sauce until the day you are needing to bake and serve the dish.
When ready to bake, simply reheat the brown sugar butter sauce in a saucepan on the stovetop, pour over the sweet potatoes and bake at 350 degrees Fahrenheit for 30 minutes covered. Then remove the foil and bake for another 10.
I do not recommend freezing a finished recipe of candied sweet potatoes. After freezing and reheating, the potatoes would have no texture left and would be mushy.
More Side Dish Recipes:
- Perfect Mashed Potatoes
- Sweet Potato Casserole
- Roasted Sweet potatoes
- Creamed Corn
- Corn Casserole
- Baked Macaroni and Cheese
Candied Sweet Potatoes
- 4-5 sweet potatoes, approximately 3 pounds
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- pinch salt
- 1 teaspoon vanilla extract
- Preheat oven to 350℉.
- Peel and slice the sweet potatoes into 1/2 inch rounds. Add to a baking dish.
- In a small saucepan add the butter. Heat over low heat until the butter is melted. Remove from heat.
- Stir in the brown sugar and maple syrup.
- Add in the spices, salt and vanilla extract, stirring to combine.
- Carefully pour the brown sugar butter sauce over the sliced sweet potatoes. Gently stir the sweet potatoes around to coat in the butter mixture.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 10 minutes until the sweet potatoes are fork tender.
- Serve warm.