Why You’ll Love This Recipe
I enjoy this recipe because it transforms simple sweet potatoes into something truly special. The sauce is sweet and buttery, with cinnamon, nutmeg, and ginger adding cozy depth. The best part is that I can prepare parts of the recipe ahead of time, which makes holiday cooking much easier.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5–6 medium sweet potatoes (3–4 lbs)
1/2 teaspoon salt
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
optional for garnish: chopped fresh or dried rosemary, flaky sea salt
Directions
I peel and slice the sweet potatoes into 1/2-inch rounds, then place them in a greased 9×13-inch baking dish. I sprinkle with salt and toss to coat.
I preheat the oven to 375°F (191°C).
To make the sauce, I melt butter with water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger in a saucepan over medium heat. Once melted, I bring it to a gentle boil without stirring for 2 minutes, then remove from heat and stir in vanilla (and orange zest if I’m using it).
I pour the sauce over the sweet potatoes, toss to coat, and bake for 1 hour, stirring every 20 minutes. After the first 20 minutes, I cover with foil so they bake evenly.
I let them cool uncovered for 10 minutes before serving. The sauce thickens as it sits, becoming glossy and rich.
Servings and Timing
This recipe serves 8–10 people. Prep time is about 15 minutes, baking takes 1 hour, and total time is around 1 hour 25 minutes.
Variations
Sometimes I swap maple syrup for honey for a different sweetness. For a citrusy kick, I add orange zest to the sauce. If I want crunch, I sprinkle toasted pecans on top before serving. For a more savory touch, I finish with rosemary and flaky salt.
Storage/Reheating
I store leftovers covered in the fridge for up to 1 week. The sauce thickens when cold but loosens again when reheated in the microwave or oven. I can also freeze the dish for up to 3 months, thaw overnight, and warm in a 350°F (177°C) oven for 25 minutes.
FAQs
Can I make candied sweet potatoes ahead of time?
Yes, I prep the potatoes and sauce a day or two ahead and assemble before baking.
Do I need to parboil the sweet potatoes first?
No, they cook fully in the oven and get perfectly tender.
Can I use yams instead of sweet potatoes?
Yes, they work just as well and taste slightly different but delicious.
What’s the best way to cut the sweet potatoes?
I slice them into even 1/2-inch discs so they cook evenly.
Can I reduce the sugar?
Yes, I cut back slightly on the brown sugar or maple syrup if I want a less sweet version.
Can I add nuts to this recipe?
Yes, chopped pecans or walnuts sprinkled on top make a great crunchy addition.
Why is my sauce thin after baking?
It thickens as it cools, so I let the dish sit for about 10 minutes before serving.
Can I make this dairy-free?
Yes, I substitute the butter with coconut oil or vegan butter.
How do I prevent the sweet potatoes from sticking?
I grease the dish well and stir the potatoes every 20 minutes while baking.
Can I double the recipe?
Yes, I double the ingredients and bake in a larger dish or two 9×13-inch pans.
Conclusion
These candied sweet potatoes are one of my favorite holiday side dishes because they’re saucy, caramelized, and perfectly spiced. I love that I can prepare them ahead of time and adjust the sweetness to my taste. Whether for Thanksgiving or a cozy weeknight dinner, they always bring warmth and comfort to the table.
