I’ve been making candied sweet potatoes for years and this version balances buttery caramel glaze with bright orange and warm spices. It’s simple to pull together yet feels festive, and I often double it for holiday gatherings. If you like sweet potatoes paired with fruit flavors, try this apple-studded twist I admire from the apple-spiced stuffed sweet potatoes recipe for inspiration.
Why Make This Recipe
- Rich, caramelized flavor: brown sugar and butter create a deep, glossy glaze that clings to each slice.
- Quick and hands-off: after a brief simmer and a 30–40 minute bake at 375°F (190°C), it’s ready to serve.
- Nutritious base: sweet potatoes bring vitamin A and fiber, making this a comforting but nourishing side.
- Versatile for occasions: works for weeknights, holiday tables, and potlucks — I love it for Thanksgiving because guests always ask for seconds.
- If you want a morning twist, these can even pair well with savory breakfasts like the ideas shown in the breakfast sweet potatoes collection.
Recipe Overview
- Prep time: 15 minutes (plus optional parboil 10 minutes)
- Cook time: 35–40 minutes
- Total time: 50–60 minutes
- Servings: 6 as a side
- Difficulty: Easy
- Method: Sauté a quick spiced glaze, toss with parboiled or sliced sweet potatoes, then bake at 375°F (190°C) until tender and caramelized.
My Experience Making This Recipe
I tested this recipe several times to get the glaze thickness and bake time consistent for different sweet potato sizes. Parboiling larger rounds helped me get tender centers without over-browning the sugars. I also learned that a shallow baking dish promotes more caramelization than a deep one.
How to Make Candied Sweet Potatoes
Start by peeling and slicing 3 pounds (about 4 medium) sweet potatoes into 1/2-inch rounds or 1-inch wedges. In a 10-inch skillet, melt 4 tablespoons unsalted butter over medium heat, then add 1/2 cup packed brown sugar, 2 tablespoons maple syrup, 1/4 cup fresh orange juice, 1/2 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, and a pinch of salt; simmer 2–3 minutes until glossy. Toss the parboiled or raw slices in the glaze, transfer to a 9×13-inch baking dish, and bake uncovered at 375°F (190°C) for 30–40 minutes, flipping once halfway to coat and crisp edges. For a soft, jammy finish, bake closer to 40 minutes; for firmer slices, remove at 30 minutes.
Expert Tips for Success
- Parboil if needed: For 1/2-inch rounds, parboil 6–8 minutes until just tender; this prevents dry centers while the glaze caramelizes.
- Control caramelization: Bake at 375°F (190°C) and watch the sugars after 25 minutes — if the glaze darkens too fast, tent loosely with foil.
- Use a shallow dish: A rimmed baking sheet or 9×13-inch pan gives more surface area for glaze reduction and crisp edges.
- Choose firm sweet potatoes with smooth skin; avoid soft spots to ensure even cooking.
- For ideas on combining apples and spices for a different presentation, I reference a tested approach in the apple-spiced stuffed sweet potatoes (version 3) recipe.
How to Serve Candied Sweet Potatoes
- Classic holiday side: Serve hot straight from the oven with reserved glaze spooned over the top.
- With protein: Pair with roasted pork or turkey; it complements savory mains beautifully and echoes citrus notes in dishes like charred chicken with sweet potatoes and oranges.
- Add crunch: Sprinkle toasted pecans or chopped roasted hazelnuts just before serving for texture contrast.
- Breakfast twist: Chill leftovers and fold into a skillet with eggs or use as a topping for savory pancakes — inspired by flavors in the apple-spiced stuffed sweet potatoes (variation) ideas.
Storage and Reheating Guide
- Refrigerator: Cool to room temperature, store in an airtight container for up to 4 days.
- Freezing: Freeze in a single layer on a sheet tray for 1–2 hours, then transfer to a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat (oven): Preheat to 325°F (160°C) and reheat covered for 15–20 minutes until warmed through to preserve moisture.
- Reheat (microwave): For 1–2 servings, microwave 1–2 minutes on medium power, then crisp briefly under the broiler if desired.
Recipe Variations
- Dairy-free: Swap butter for 4 tablespoons coconut oil or vegan butter; flavor stays rich and glossy.
- Maple-Orange: Increase maple syrup to 3 tablespoons and add 1 teaspoon orange zest for brighter citrus notes.
- Nutty crunch: Add 1 cup chopped pecans tossed with 1 tablespoon brown sugar and fold in during the last 10 minutes of baking.
- Marshmallow-topped: For a sweeter, retro casserole, add mini marshmallows in the last 5 minutes under the broiler until golden (watch closely).
Nutritional Highlights
- Key benefits: Sweet potatoes are high in beta-carotene (vitamin A) and fiber; this recipe adds healthy fats for satiety.
- Calorie note: The brown sugar and butter increase calories and sugar; serve in 1/2–3/4 cup portions to manage added sugars.
- Allergens: Contains dairy if butter is used; use coconut oil or vegan butter for a dairy-free version. Always check nuts if adding pecan topping.
Troubleshooting Common Issues
- Glaze too thin: Simmer the glaze an extra 2–3 minutes before tossing with the potatoes, or reduce sauce in the pan on medium heat until syrupy.
- Potatoes undercooked: Slice thinner (1/2 inch) or parboil 6–8 minutes before glazing; dense tubers need more time.
- Burned sugar: Reduce oven temperature by 25°F (about 15°C) and tent with foil to slow browning, then extend bake time to finish cooking.
Frequently Asked Questions
Q: Can I prepare this recipe ahead and bake later?
A: Yes. Toss the parboiled sweet potatoes in the cooled glaze, arrange in a baking dish, cover tightly, and refrigerate up to 24 hours. Bake at 375°F (190°C) for 35–45 minutes from chilled, adding 5–10 minutes if very cold.
Q: How do I thicken the glaze without burning it?
A: Remove the pan from direct heat and whisk a cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) into the glaze; return to low heat and cook 30–60 seconds until glossy. This prevents high-heat burning while thickening.
Q: Can I use canned sweet potatoes or yams?
A: Canned sweet potatoes are already cooked and very soft; mix them gently with warmed glaze and heat in a 350°F (175°C) oven for 10–12 minutes to set the glaze. For best texture, fresh tubers are preferred.
Q: What’s the best way to get crisp edges and a soft center?
A: Use 1/2-inch slices, parboil 6–8 minutes, then spread in a single layer in a shallow dish. Bake at 375°F (190°C) uncovered and flip once at 20 minutes to develop both crisp edges and tender centers.
Candied Sweet Potatoes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Deliciously caramelized sweet potatoes balanced with a rich glaze, warm spices, and a touch of orange, making for a festive side dish perfect for any occasion.
Ingredients
- 3 pounds sweet potatoes (about 4 medium), peeled and sliced into 1/2-inch rounds or 1-inch wedges
- 4 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 2 tablespoons maple syrup
- 1/4 cup fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- A pinch of salt
Instructions
- Melt the butter in a 10-inch skillet over medium heat.
- Add brown sugar, maple syrup, orange juice, cinnamon, nutmeg, and salt; simmer for 2–3 minutes until glossy.
- Toss the sweet potato slices in the glaze.
- Transfer to a 9×13-inch baking dish and bake uncovered at 375°F (190°C) for 30–40 minutes, flipping once halfway through.
Notes
For best results, parboil thicker slices before glazing to ensure tender centers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg