Easy Candied Sweet Potatoes Recipe

Okay, this candied sweet potatoes recipe is about to be the main character of your Thanksgiving table. Sweet potato slices bake in the oven in a buttery brown sugar and maple glaze with cinnamon, nutmeg and ginger, and the whole kitchen smells like fall. No marshmallows, just that sticky, glossy, candied goodness.

I love that it's easy: one saucepan for the glaze, one baking dish, and the oven does the rest. It's a total crowd pleaser for Friendsgiving, Thanksgiving or Christmas dinner.

Things to Know Before Making Candied Sweet Potatoes

• Slice them evenly. Aim for rounds about ½ inch thick so every piece bakes at the same pace.
• Stir every 20 minutes. This keeps the slices coated in glaze so they candy evenly instead of drying out on top.
• Use a 9x13 dish. A smaller dish piles the slices too deep, and the middle ones steam instead of candying.
• Plan for an hour in the oven. Prep takes about 20 minutes, then it's 60 minutes of baking.

Planning a cozy fall get-together? You'll also love my Apple Cider Ginger Mocktail, this Pecan Bacon Cheeseball and these No Bake Pumpkin Truffles.

Ingredients You'll Need

• Sweet potatoes - pick 5 to 6 medium ones that are about the same size so the slices match. Red garnet yams or any red-skinned sweet potato with orange flesh work great here.
• Salt - using salted butter? Cut this down to a pinch.
• Unsalted butter - salted butter works fine in this recipe too. Just go a little lighter on the salt.
• Pure maple syrup - use real maple syrup, not pancake syrup, which is mostly corn syrup. Honey works in a pinch, but it'll taste a bit sweeter.
• Light brown sugar - dark brown sugar works well too and gives the glaze a deeper, more caramel-y flavor.
• Ground cinnamon, nutmeg and ginger - missing one? Use 1 ½ teaspoons of pumpkin pie spice in place of all three.
• Vanilla extract
• Fresh rosemary (optional) - it's just for garnish, so skip it or use fresh thyme instead.

How to Make Candied Sweet Potatoes

1. Prep the pan and potatoes. Heat the oven to 375°F and spray a 9x13 baking dish with nonstick spray. Peel the sweet potatoes, cut them into ½ inch rounds, spread them in the dish and sprinkle with salt.

2. Make the glaze. In a medium saucepan, add the butter, maple syrup, brown sugar, cinnamon, nutmeg and ginger. Cook over medium-high heat, stirring the whole time, until it melts and comes to a gentle boil. Let it simmer for 2 minutes, then take it off the heat and stir in the vanilla.

3. Pour and toss. Pour the glaze over the sweet potatoes and stir so every slice is coated.

4. Bake. Bake for 60 minutes, giving everything a stir every 20 minutes. Top with fresh rosemary if you want and serve warm.

Substitutions and Variations

• Add pecans: sprinkle chopped pecans on top for the last 20 minutes for crunch.
• Make it a little spicy: a pinch of cayenne in the glaze is so good with the sweetness.
• Add orange zest: stir a little zest into the glaze with the vanilla for a bright, citrusy twist.
• Team marshmallow after all? Scatter mini marshmallows on top for the last 5 to 10 minutes until they're golden.

What to Serve With Candied Sweet Potatoes

They're perfect next to roast turkey, honey glazed ham or a Christmas prime rib. Add green bean casserole, mashed potatoes and stuffing and you have the full holiday spread.

Want more easy sides for the table? Try my Slow Cooker Creamed Corn, Crockpot Creamy Mac and Cheese and Sweet Potato Bites.

Storage and Reheating

• Fridge: let them cool, then store in an airtight container for up to 3 to 4 days.
• Reheat: warm in the oven at 350°F until heated through, or microwave individual portions.

FAQs

What's the difference between candied sweet potatoes and candied yams?

Most "yams" at U.S. grocery stores are actually orange sweet potatoes, so the two names usually mean the same dish. This recipe uses regular sweet potatoes.

Do I have to peel the sweet potatoes?

This recipe peels them, so the glaze soaks right in and the slices stay soft and tender.

Can I make candied sweet potatoes with no marshmallows?

Yes! This recipe has no marshmallows at all. The brown sugar, butter and maple syrup glaze does all the candying.

Why do I need to stir them while they bake?

Stirring every 20 minutes keeps the glaze moving over all the slices, so the top layer doesn't dry out while the bottom gets all the sauce.

Print

Easy Candied Sweet Potatoes

Oven baked sweet potato slices in a buttery brown sugar, maple and warm spice glaze. No marshmallows needed.

Course Side Dish

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4

Ingredients

• 5-6 medium sweet potatoes
• ½ teaspoon salt
• ½ cup unsalted butter
• ¼ cup pure maple syrup
• 1 cup light brown sugar
• ½ tsp. ground cinnamon
• ½ tsp. nutmeg
• ½ tsp. ground ginger
• 1 tsp. vanilla extract
• fresh rosemary for garnish (optional)

Instructions

1. Heat the oven to 375°F. Coat a 9x13 baking dish with nonstick spray.
2. Peel the sweet potatoes and cut them into rounds about ½ inch thick. Spread them in the baking dish and season with the salt.
3. Add the butter, maple syrup, brown sugar, cinnamon, nutmeg and ginger to a medium saucepan. Cook over medium-high heat, stirring constantly, until everything melts and reaches a gentle boil.
4. Let the glaze simmer for 2 minutes. Remove the pan from the heat and stir in the vanilla.
5. Pour the glaze over the sweet potatoes and stir to coat every slice.
6. Bake for 60 minutes, stirring every 20 minutes.
7. Garnish with fresh rosemary, if using, and serve warm.

Recipe Notes

1. Slice the potatoes evenly so they all bake at the same pace.
2. Don't skip the stirring. It keeps the slices glazed and stops the top layer from drying out.
3. Use pure maple syrup, not pancake syrup.
4. For a deeper flavor, use dark brown sugar instead of light.
5. Store leftovers in an airtight container in the fridge for 3 to 4 days.
6.