Candied Sweet Potatoes
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.
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.
Notes
Choose firm sweet potatoes without blemishes. If they're large, slice to uniform thickness for even roasting. Leftovers can be reheated in a skillet for a quick treat.
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