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These Candied Sweet Potatoes deliver a warm, syrupy hug to your Thanksgiving table—glossy, tender slices of sweet potato bathed in a buttery brown-sugar glaze.
Candied Sweet Potatoes are a classic Thanksgiving side dish that marries the natural sweetness of orange-fleshed potatoes with a caramel-style sauce spiked with warming spices. What makes this version unique? I’ve trimmed the sugar just enough to let those sweet potatoes shine, and added a sprinkle of sea salt at the end for a balanced pop. As a 50-year-old home cook, I serve this whenever fall leaves start to turn—thanksgiving, brunches, Sunday dinners—you name it. According to seasonal search trends, interest in “Candied Sweet Potatoes” soars by 60% every November, and these silky wedges are a big reason why.
Why You’ll Love This Recipe
- No fancy equipment—just a baking pan and a stovetop.
- Uses simple pantry staples: brown sugar, cinnamon, nutmeg.
- Ready in under an hour—perfect when the oven’s crowded.
- Makes a beautiful orange-hued side that screams “holiday.”
- Easy to double or halve, so you can feed two or twenty.
- Lightly spiced rather than cloying sweet—a grown-up twist.
- Naturally gluten-free and vegetarian-friendly.
- Leftovers taste even better—reheat in a skillet for a quick treat.
Ingredients
- 4 large sweet potatoes (about 3 pounds), peeled and cut into 1-inch rounds
- ½ cup (100g) packed brown sugar (light or dark; dark packs more molasses flavor)
- ¼ cup (60g) unsalted butter, cubed (or plant-based spread for dairy-free)
- 2 tbsp pure maple syrup or honey (adds depth)
- 1 tsp ground cinnamon (I reach for McCormick)
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves or ginger (optional, for a bit of warmth)
- Pinch of kosher salt, plus extra for finishing
- 2 tbsp fresh orange juice (about half an orange)
- 1 tsp orange zest (for brightness)
Tips on prep: Choose firm sweet potatoes without blemishes. If they’re large, slice to uniform thickness so they roast evenly.
Directions
- Preheat your oven to 400°F (200°C). Butter or line a rimmed baking sheet with parchment—this catches drips and saves cleanup.
- Arrange sweet potato rounds in a single layer. Sprinkle with the pinch of salt and roast for 20 minutes, flipping halfway, until edges just start to caramelize.
- Meanwhile, melt butter in a medium saucepan over low heat. Stir in brown sugar, maple syrup, cinnamon, nutmeg, cloves, and orange zest. Let it bubble gently for 2–3 minutes, whisking so nothing sticks.
- Add fresh orange juice, stir for another minute until you have a glossy glaze, then remove from heat.
- When potatoes are tender—test with a fork—pour half the glaze over them, turning gently to coat each piece. Return to oven for 10 more minutes.
- Pull out the pan, flip the potatoes once more, spoon over the remaining syrup, and bake a final 5 minutes. You want a sticky finish but no burning.
- Let rest for 5 minutes right on the sheet—this helps the glaze set. Sprinkle with a little coarse salt before serving for that sweet-and-salty balance.
- Transfer to a warm platter, garnish with extra orange zest or chopped parsley if you like a color pop.
Servings & Timing
Makes 6–8 servings.
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: About 55 minutes
Variations
- Browned-butter twist: Swap regular butter for browned butter for a nutty note.
- Chipotle kick: Stir in ¼ tsp chipotle powder for a smoky, spicy edge.
- Vegan swap: Use coconut oil and maple syrup, skip butter entirely.
- Pecan crunch: Sprinkle chopped pecans over potatoes before the final bake.
- Citrus swap: Substitute lime juice and zest for a tangy surprise.
- Mini gratin style: Layer potatoes in a buttered dish, pour glaze, top with panko, broil until crisp.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days. For longer storage, freeze glazed potatoes flat on a tray, then transfer to a freezer bag for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a skillet over medium heat until heated through and slightly crisp again—about 5 minutes. You can also microwave slices covered with a damp paper towel for 1–2 minutes. Make-ahead tip: Prep glaze and slice potatoes a day ahead; refrigerate separately and assemble just before baking.
Notes
I first tested this recipe back in 2005 when I had only a toaster oven—surprisingly, it worked fine if you adjust for a 350°F setting and watch closely. Over the years, I’ve tweaked the spice ratio so the cinnamon isn’t too loud but still sings. If your sweet potatoes seem watery, pat them dry before blanketing in glaze—that step makes a big difference in getting a glossy, clingy sauce. And if you crave extra chewiness, pop them under the broiler for 1–2 minutes at the very end, but don’t walk away—you want golden brown, not char.
FAQs
Q: Can I use yams instead of sweet potatoes?
A: Absolutely—sweet yams (the orange kind) work interchangeably, though flavor and texture vary slightly.
Q: Why did my glaze clump?
A: Likely your pan was too hot; lower the stove heat and whisk constantly to keep it smooth.
Q: How do I know when potatoes are done?
A: They should feel tender when pierced with a fork but still hold their shape.
Q: Can I skip the orange zest?
A: You can, but the zest adds a bright counterpoint to the brown sugar richness.
Q: Is this gluten-free?
A: Yes—no flour or wheat ingredients here.
Q: What’s the best skillet for reheating?
A: A cast-iron pan gives you even heat and nice edges; nonstick works fine too.
Q: Can I make this nut-free?
A: Sure—just skip any nut toppings or flavored butters.
Q: Does it reheat well in a toaster oven?
A: Yes, at 350°F for 5–7 minutes covered with foil to retain moisture.
Conclusion
Rich, sweet, and just lightly spiced, these Candied Sweet Potatoes bring a festive glow to any holiday spread. Give them a try this Thanksgiving (or any chilly evening) and let me know how your family raves—drop a comment below or share a photo. If you liked this recipe, you might also enjoy my Maple-Glazed Carrots or Creamy Pumpkin Soup—happy cooking!
Candied Sweet Potatoes
Ingredients
- 4 large sweet potatoes peeled and cut into 1-inch rounds
- 1/2 cup packed brown sugar light or dark; dark packs more molasses flavor
- 1/4 cup unsalted butter cubed (or plant-based spread for dairy-free)
- 2 tbsp pure maple syrup or honey adds depth
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves or ginger optional, for a bit of warmth
- Pinch kosher salt plus extra for finishing
- 2 tbsp fresh orange juice about half an orange
- 1 tsp orange zest for brightness
Instructions
- Preheat your oven to 400°F. Butter or line a rimmed baking sheet with parchment paper.
- Arrange sweet potato rounds on the baking sheet. Roast for 20 minutes at 400°F, flipping halfway, until edges caramelize.
- Melt butter in a saucepan. Stir in brown sugar, maple syrup, cinnamon, nutmeg, cloves, and orange zest. Cook for 2-3 minutes.
- Pour half the glaze over the roasted sweet potatoes, coat each piece, and bake for 10 more minutes.
- Flip the potatoes, spoon over the remaining glaze, and bake for another 5 minutes until sticky.
- Let the potatoes rest for 5 minutes on the sheet. Sprinkle with coarse salt before serving.
