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 Lemon Roasted Potatoes and Irish Potatoes.
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Candied Sweet Potatoes
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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.
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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Never liked sweet potatoes before I started making like this. Every thanksgiving after dinner when clearing the table my grown daughter and I can be found in the kitchen slurping spoonfuls of the sauce. It really is that good!
Can u use canned potatoes
I haven’t tried it with canned, but it should be fine.
I use drained canned sweet potatoes (not sliced) and do something very similar to this but instead of water, I use milk. I also put the mini marshmallows on top about 5-10 minutes before done baking. So good!
They should put that in the recipe
Those sweet potatoes look delicious I kept the recipe and I will make them. Thanks for the recipe
I wash the potatoes and boil with skin on until fork soft.Cool until able to handle them. The skin comes right off with your hands. Much easier than peeling first.
Love this Recipe!
Made this exactly like the recipe says. I roasted My sweet first then skinned them. I added chopped pecans to the brown sugar mix. Delicious!
Do you precook them with the skins on or off?
I peeled them first and then boiled them.
How long do you Cooke the sweet potato for?
Hi Jiliian,
I cooked them for about 20 minutes on the stove until they were fork tender.
Can this recipe be made in advance?
Yes, you can make it one day in advance and store in the fridge.
Can this recipe be made the day before and on Thanksgiving just warm it up?
Add honey
To add a little spark, I add about 1/4 teaspoon of finely chopped candied ginger. Really perks it up!
My grandma would boil the sweet potatoes then peel them slice of hem fry them in brown sugar and butter till brown then put in baking dish and bake for About 30 minutes
These were amazing. Everyone loved the taste. I will be making again. Thanks for the recipe.
Can this be made and cooked day before and then heated up?
I’ve made it where I’ve cooked the sweet potatoes ahead of time and then just did the glaze and baking before serving. It should be ok I think!
This candied sweet potatoes recipe makes my mouth water just looking at those photos. It is my once a year treat! Can’t wait to try this version.
I make this same recipe but I layer sliced apples in between layers of sweet potato. It’s delicious!
I like that idea! I’m making it right now.
My Mama made her sweet potatoes like this, amazingly delicious
Instead of water, I use pineapple juice or orange juice, a little cinnamon and 1/2 tsp vanilla.
I also use the pineapple juice for this recipe. Then I dot the sweet potatoes with crushed pineapple and cook. 5 minutes before they’re done, I add a bag of mini marshmallows to the entire dish of potatoes. Resume cooking until marshmallows are melted and golden brown. It’s always a big hit.
I just made them! disappointed again! No beautiful glaze, just A water bath! I measured the ingredients? I used 1 cup of brown suger and a half cup of white, its sweet enough, I tried to cover the potatoes with pineapple juice, so I may have used to much liquid but otherwise wouldnt cover, I even added cornstarch M to the glaze while cooking it N on stove, I really dont know what went wrong ow I need a trick to thicken it from here because its delicious and tasty. Any Ideas?
Can you used canned?
I made these for Thanksgiving and they were absolutely wonderful. They were a bit hit. This is the recipe I have been looking for and it is the only one I will use going forward. Thanks!
I first encountered this recipe in a Betty Crocker Cookbook I received as a wedding present in 1960 but they
called for just cooking them on top of the stove. In fact the dish was named “Top Of The Stove Candied Sweet Potatoes”. For holiday dinners I needed the top of my stove for other things so I started to bake them in the oven, HOWEVER, I also quickly stopped precooking the sweet potatoes because it took too much time and effort when cooking a big holiday dinner. I started just peeling the potatoes, halving or quartering them (depending on their size), putting them in a casserole where I had already melted the butter, mixed in the brown sugar and salt and just added enough water to cover the potatoes and baked them until fork tender. Needless to say I also stopped measuring anything (using enough butter and brown sugar and potatoes) depending upon how many were coming to dinner, No one ever said they tasted any different
This is so much like my Mom’s recipe, she would bake her sweet potatoes, then in a sauce pan, 1/3 cup of water, 1/2 cup each granulated and brown sugar, bring to a boil, then pour over peeled and cut sweet potatoes. Dot with butter and sprinkle with a bit of cinnamon and bake for about 20-25 mins. @ 400* F. so good.