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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.