Candied sweet potatoes are a warm, comforting side dish that shines at any dinner table. With their sweet glaze, they pair perfectly with savory meals!
These tender bites are like nature’s candy! I love how simple it is to make them—just toss everything together and let it bake. Your kitchen will smell amazing! 🍠✨
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for firm, unblemished tubers. If you can’t find them, yams can work too, although they have a different texture and flavor.
Brown Sugar: This gives the dish its rich sweetness. If you’re out, you can use white sugar mixed with a bit of molasses (1 tablespoon molasses per cup of white sugar) as a substitute.
Butter: I suggest unsalted butter for better control over the saltiness. If you need a dairy-free option, use coconut oil or vegan butter. The flavor will be slightly different but still delicious!
Vanilla Extract: This adds a nice warmth to the dish. You can substitute with almond extract for a nutty twist, but use less, as it can be stronger in flavor.
Nuts: Pecans and walnuts add a lovely crunch. If you have nut allergies, feel free to skip this or use seeds like sunflower or pumpkin for some texture!
How Do I Get My Sweet Potatoes to Cook Evenly?
Getting those sweet potatoes tender and delicious takes a little care. Slicing them evenly is key to ensure they cook at the same rate. Aim for 1/2 inch thick slices for consistency.
- Bake Covered: Start by covering the dish with foil for the first half of baking. This traps steam and helps cook them through.
- Basting: During the uncovered cooking time, spoon the syrup over the sweet potatoes a few times. This helps create that glossy finish and ensures even flavor.
- Check for Tenderness: Use a fork or knife to test if they are soft before removing from the oven. If they feel firm, give them a bit more time.
Enjoy preparing this sweet, comforting side dish that everyone will love!
How to Make Candied Sweet Potatoes
Ingredients You’ll Need:
- 4 large sweet potatoes, peeled and sliced into 1/2 inch thick rounds
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Optional: 1/2 cup chopped pecans or walnuts for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50-55 minutes of baking time. Total time should be around 1 hour and 10 minutes, including both prep and cooking!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This will ensure it’s nice and hot when your sweet potatoes are ready to bake!
2. Arrange the Sweet Potatoes:
Take your peeled and sliced sweet potatoes and arrange them in a single layer in a greased 9×13 inch baking dish. It’s best to have them all in one layer for even cooking.
3. Make the Syrup:
In a medium saucepan, combine the brown sugar, butter, water, cinnamon, nutmeg, and salt. Cook over medium heat, stirring often. You’ll want the butter to melt and the sugar to dissolve into a thick syrup, which should take about 4-5 minutes.
4. Add Vanilla:
Once your syrup is ready, remove it from the heat and stir in the vanilla extract. This will give your dish a warm and aromatic flavor!
5. Pour the Syrup:
Carefully pour the syrup all over the sweet potatoes in the baking dish, ensuring that all the slices are well coated.
6. Bake Covered:
Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes to help steam the sweet potatoes and soften them.
7. Bake Uncovered:
After 30 minutes, remove the foil. Bake uncovered for another 20-25 minutes. You want the sweet potatoes to be tender and for the syrup to start bubbling and caramelizing. Redistribute the syrup by basting the potatoes occasionally.
8. Add Optional Nuts:
If you’re using nuts, you can sprinkle the chopped pecans or walnuts over the sweet potatoes during the last 10 minutes of baking for an extra crunch!
9. Serve and Enjoy:
After baking, let the candied sweet potatoes cool for a few minutes before serving. Make sure to spoon some of that delicious syrup over them with each serving!
Enjoy your sweet, tender, and luscious candied sweet potatoes, perfect for any occasion!
Can I Use Different Types of Sweet Potatoes?
Yes! While orange-fleshed sweet potatoes are traditional for this recipe, you can also use purple or Japanese sweet potatoes. Just keep in mind that the flavor and texture may vary slightly.
What If I Don’t Have Brown Sugar?
No worries! You can substitute brown sugar with an equal amount of white sugar mixed with a tablespoon of molasses. This will give you a similar flavor and moisture!
How Can I Make This Recipe Ahead of Time?
You can prepare the sweet potatoes and syrup a day in advance. Simply slice the sweet potatoes and arrange them in the baking dish, then cover it with plastic wrap and refrigerate. On the day you plan to bake them, just make the syrup and pour it over before popping them in the oven.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or re-bake in the oven at 350°F until heated through.