Candied Sweet Potatoes
Candied Sweet Potatoes are an easy side dish recipe that tastes like a dessert. Tender sweet potato rounds are covered in a rich, buttery glaze. It’s so decadent!
This recipe could easily double as a dessert. I have it labeled as a side dish since that is how I typically serve sweet potatoes. It’s not traditional for a dessert, but hey, whatever works. It’s like sweet potatoes covered in a butterscotch sauce. I’m not even joking.
If you like sweet potato pie, you will like this recipe. Even my friend, who isn’t fond of sweet potatoes, said this recipe was incredible. She took home a helping in a plastic container because she liked it so much.
Is it the healthiest recipe? No, but a little indulgence is okay in my books. My family agrees, too.
Side dish or dessert? You decide. Either way, you are in for a real treat.
Why You’ll Love This Recipe
- Sweet & Flavorful: These sweet potatoes are loaded with a rich, caramelized flavor that’s hard to resist.
- Simple to Make: Just a few ingredients and easy steps, and you’ve got a delicious side without the fuss.
- Perfect for Holidays: Candied sweet potatoes are a holiday classic, ideal for Thanksgiving or any special occasion.
- Versatile Year-Round: While perfect for holiday meals, these are just as great for any family dinner.
- Make-Ahead Friendly: You can prep these in advance, then reheat and enjoy when you’re ready!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Sweet Potatoes: The star of the show! Peel, cook, and slice them up for a soft, tender texture.
- Unsalted Butter: Adds that buttery richness that makes each bite melt in your mouth.
- Brown Sugar: Brings a warm caramel flavor and gives the potatoes that signature candy-like coating.
- Water: Helps create a smooth, rich sauce that thickens as it cooks.
- Salt: A pinch of salt balances out the sweetness and brings out the flavors.
How to Make Candied Sweet Potatoes
Follow along to learn how to make Candied Sweet Potatoes. The best Thanksgiving side dish!
- Step One: Preheat oven to 350°F.
- Step Two: Cut cooled sweet potatoes into ½-inch rounds and arrange them in a 9×13-inch casserole dish.
- Step Three: Add butter, sugar, water, and salt to a small saucepan and heat to boiling. Boil for 5 minutes, stirring often. Pour glaze over sweet potatoes.
- Step Four: Bake for 45 minutes, uncovered. Serve hot.
What to Serve with It
- Roasted Turkey or Chicken: Perfect savory balance to the sweetness of the potatoes.
- Glazed Ham: The ham’s glaze pairs beautifully with the caramelized potatoes. Try Christmas Ham.
- Steamed Veggies: Light sides like green beans or Brussels sprouts add a nice contrast.
- Stuffing: A holiday favorite that adds a savory depth to the meal. Try this turkey stuffing.
- Cornbread: The mild sweetness and soft texture of cornbread are a great match.
- Crisp Green Salad: A fresh salad with vinaigrette helps cut through the richness.
Variations and Substitutions
- Spices: Add a pinch of cinnamon, nutmeg, or allspice for a warm, cozy flavor. These spices blend well with the sweetness of the potatoes.
- Sugars: Instead of using just brown sugar, mix in maple syrup or honey for a unique sweetness level.
- Butter Alternatives: You can use coconut oil or margarine if you prefer a dairy-free option. They bring a slightly different taste but still add richness.
- Citrus Zest: A touch of orange or lemon zest can give your sweet potatoes a fresh twist. Just a small amount can brighten the flavors.
- Nuts: Sprinkle chopped pecans, walnuts, or almonds on top for added crunch and nuttiness. Toast the nuts before adding them for extra flavor.
- Marshmallows: Love that gooey texture? You can add mini marshmallows during the last few minutes of baking for a classic sweet topping.
- Adding Fruit: Mix in some dried cranberries or raisins before baking. They add chewy texture and a hint of tartness.
How to Cook Sweet Potatoes
Wash, peel, and scrub the sweet potatoes. Place them in a pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for 30-45 minutes, depending on their size, until they’re fork-tender.
Storage Instructions
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: If you want to keep them longer, you can freeze candied sweet potatoes. First, let them cool completely. Then, place them in a freezer-safe container. You can keep them in the freezer for up to three months.
Can I Make Ahead?
Yes, you can absolutely make this recipe ahead! Here’s how:
- Prepare the Sweet Potatoes and Glaze: Follow the recipe steps up to pouring the glaze over the sweet potatoes in the casserole dish.
- Store: Cover the dish with foil or plastic wrap and refrigerate for up to 24 hours before baking.
- Bake When Ready: When you’re ready to serve, take the dish out of the fridge and let it sit at room temperature for about 20 minutes (this helps it heat evenly). Then, bake as directed at 350°F for 45 minutes, uncovered, until hot and bubbly.
Recipe Tips and Tricks
- Choose Fresh Sweet Potatoes: Always pick firm and smooth sweet potatoes. This ensures they are fresh and will cook evenly.
- Uniform Slicing: Slice the sweet potatoes about ½ inch thick for even cooking. This helps each piece absorb the delicious sugary glaze uniformly.
- Optional Ingredients: Feel free to experiment with additions like pecans or a splash of orange juice if desired. These can add unique flavors to your dish.
Sweet Potato Recipes
- Sweet Potato Casserole
- Twice Baked Sweet Potatoes
- Sweet Potato & Five Spice Muffins
- Sweet Potato Home Fries
Try these Irish Potatoes.
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Candied Sweet Potatoes
Ingredients
- 6 medium sweet potatoes cooked
- ¼ cup unsalted butter
- 1 cup brown sugar
- ¼ cup water
- ½ tsp salt
Instructions
- Preheat oven to 350°F.
- Cut cooled sweet potatoes into ½ inch rounds and arrange in a 3-quart casserole dish.
- Add butter, sugar, water and salt to a small saucepan and heat to boiling. Boil for 5 minutes, stirring often. Pour glaze over sweet potatoes.
- Bake for 45 minutes, uncovered. Serve hot.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I made this for Easter and everyone loved it!!! Sadly they were gone by the time I sat down to eat so it looks like I will be making them again soon!! Actually I did cheat and tested one when they were in the oven to see if they were cooked through…good thing, otherwise I wouldn’t know what people were raving about! Winner ❤️
Easy recipe to put together and so tasty.
They were awesome
Delicious! Everyone loved them! Not overly sweet like with marshmallows, just right!
I was looking for a good recipe and this one looked good so I had to try and WOW they were great and I will make these again and so easy to make ,thank you …
Very yummy recipe. Just wondering why mine (the caramel) is always watery? I only do one layer of sweet potatoes in my round casserole dish. Do they need to by layered? Any suggestion would be great, cause I love the recipe, just want the caramel not to be watery. Thank You!
I would try and cook it a little longer and that should help it to thicken up. You could also turn up the heat a tad too.
I Love candiedSweet Potatos
This were simple and delicious! Loved them!
Delicious!! I’ve been making these for 49 years. My mother made these for us since we were kids!
You can also make these using canned sweet potatoes too! They’re one of my favorite dishes for Thanksgiving!
Do the potatoes get overcooked and turn to mash if they are cooked first and then baked for 45 minutes? That just seems too long. Otherwise this looks wonderful.
I’ve never had any issues with it.
how long do you cook potatoes before you slice and bake.
I usually cook them on the stove for about 20 minutes or until they are fork tender.
Can you add some cinnamon to the mixture?
Yes, for sure!
I have been using this exact recipe for 50 years, found in A Guide to Good Cooking.
It is a favorite and Christmas meal wouldn’t be the same without it.
My Mom made these every Thanksgiving and Easter. But we precooked the yams, cut into the slices, but then candied in a pan on the stove top. Used brown sugar, butter and a little pineapple juice. Just kept turning them over to coat with the glaze. Maybe because oven was too crowded with other things ( turkey or ham, potatoes, green beab casserole, etc!) They were always delicious.
Can these be cooked in a crockpot instead of the oven?
Yes, you can. I would cook for 2 to 3 hours on high.
I am so enjoying the recipes that I can find and try that you post. I’m a senior, having only a few minor problems in cooking & loving everything dearly.
I’m glad you are enjoying the recipes!
You have to add sherry to pan before putting in potatoes to get a nice syrupy texture.
Can this dish be made, refrigerated and then reheated and served the following day? Looks so delicious.
Yes, that should be fine to do! I would take it out of the fridge while you preheat the oven so it’s not as cold when it goes in.
Hi fo you cook the sweet potatoes first then bake for 45 minutes?
Thanks!
Yes, use cooked potatoes in the recipe.
How long do you cook them for?
You can bake them at 425F for 40 to 50 minutes.
Read!
My friend added a 1/4 cup of orange juice. They were very good.