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Candied Sweet Potatoes

Candied Sweet Potatoes

The ultimate comfort food, Candied Sweet Potatoes are rich, sweet, and bursting with flavor. This easy recipe transforms humble sweet potatoes into a heavenly side dish that's perfect for Thanksgiving or any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes about 8 medium, peeled and sliced into 1/2-inch thick rounds
  • 6 tablespoons unsalted butter
  • ½ cup pure maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Fresh rosemary or thyme for serving

Equipment

  • Saucepan
  • Oven
  • Baking Sheet
  • Frying Pan
  • Peeler
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Place a rack in the center of your oven and preheat to 375°F. The oven needs to be hot to ensure even cooking and the right texture.
  2. Arrange the sweet potatoes in a 9×13-inch baking dish without greasing it. Layer them evenly to ensure they cook uniformly.
  3. In a small saucepan over medium heat, melt the butter. As it melts, it will start to bubble, releasing a nutty aroma.
  4. Add the maple syrup, salt, cinnamon, ginger, and nutmeg to the melted butter. Stir well and bring to a gentle simmer for about 5 minutes. This allows the flavors to meld together beautifully.
  5. Pour the butter mixture over the sweet potatoes in the baking dish and stir to coat them thoroughly. Make sure every slice is covered with that luscious sauce.
  6. Cover the dish with aluminum foil. This will trap steam and help cook the sweet potatoes evenly, making them tender.
  7. Bake the Candied Sweet Potatoes for 40 minutes. Stir them at the 20-minute mark to ensure they cook evenly.
  8. After 40 minutes, remove the foil and stir once more. Continue baking for an additional 20 minutes. At this point, you should notice the sweet potatoes turning beautifully glazed and fork-tender.
  9. Remove from the oven and sprinkle with fresh rosemary or thyme. Let them cool for 10 minutes before serving. This cooling period allows the sauce to thicken up a bit.

Notes

  • Tip: For extra pizzazz, sprinkle the sweet potatoes with chopped salted roasted pecans prior to baking.
  • Tip: Par-bake the dish: Cook covered for 40 minutes. Let cool, then chill. Before serving, remove the dish from the refrigerator while the oven preheats to 375°F. Cook the dish uncovered for 30 minutes to finish.
  • Tip: To store: Refrigerate Candied Sweet Potatoes in an airtight storage container for up to 4 days.
  • Tip: To reheat: Rewarm leftovers in a baking dish in the oven at 350 degrees F, or microwave single servings.
  • Tip: I don’t recommend freezing this recipe, as the texture of the sweet potatoes will become mushy.