Candied Sweet Potatoes
This candied sweet potatoes recipe is the perfect holiday side dish. These potatoes are lightly caramelized and covered with the most delicious sauce. Easy to make and delicious, you’ll need to add this candied sweet potatoes recipe to your menu.
About this Candied Sweet Potatoes Recipe
Growing up, my mom always made us a similar recipe for Thanksgiving. My sisters and I would battle over who got the piece with the crispiest edge. My mom’s version is slightly different than this recipe. However, in my opinion, the vanilla and extra spices give the sauce a little extra something that tastes so delicious.
These candied sweet potatoes are fork tender and melt in your mouth when you’re eating them. So, if you love candied sweet potatoes, you have to give this recipe a try.
How to Make Candied Sweet Potatoes
When prepping the potatoes peel and cut them into 1/2 – 1 inch wide rounds. Grab a 9×13 inch glass baking dish and gently spray it with non-stick cooking spray. Place the sliced sweet potatoes in a prepared baking dish. There may be some overlap but that is fine.
Next, you’ll grab a small pot and place it over medium heat. Combine the butter, light brown sugar, cinnamon, nutmeg, salt, vanilla, maple syrup and water. Stir until well combined. Once the sauce comes to a light boil, remove it from the heat.
Pour the sauce over the sweet potatoes. Bake at 425 for 15 minutes. Reduce the heat to 400 and bake for another 30-35 minutes. Be sure to turn or toss the potatoes halfway through cooking. Total baking time is 45-50 minutes or until the potatoes are fork tender.
This sweet potato recipe makes 6 servings. Please see below for nutritional information.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more delicious holiday side dishes?
- easy stuffing recipe
- one pan crispy smashed potatoes
- cranberry cream cheese roll-ups
- cornbread pudding
- oven roasted Brussel sprouts with green apple
Candied Sweet Potatoes
- 3 medium sweet potatoes, peeled and sliced
- ¼ cup salted butter
- ¼ cup light brown sugar, packed
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- ¼ cup water
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 9 x 13-inch baking dish – glass preferred
- mixing bowl
- Preheat the oven to 425 degrees.
- Peel your sweet potatoes and slice them into 1/2-1 inch thick rounds.
- Spray a 9×13-inch glass baking dish with cooking spray and line it with the potatoes. You will have some overlap, which is fine.
- In a small pot, over medium heat, combine butter, light brown sugar, cinnamon, nutmeg, salt, vanilla, maple syrup and water. Stir until well combined.
- Pour the sauce over the potatoes.
- Bake at 425 degrees for 15 minutes. Reduce the heat to 400 degrees and bake for another 30-35 minutes or until the potatoes are fork tender. Be sure to toss the potatoes around in the sauce half way through. Total cooking time is 45-50 minutes.
- Remove from the oven and serve. Be sure to spoon some of the sauce over the potatoes!