Candied Sweet Potatoes Recipe: There’s something downright magical about candied sweet potatoes. They’re sweet, sticky, buttery, and full of warm spices that make your kitchen smell like the holidays. Whether it’s Thanksgiving dinner or just a chilly weeknight, candied sweet potatoes bring warmth and nostalgia to the table. This dish isn’t just a side—it’s a sweet, cozy comfort food that bridges the gap between dessert and dinner. So, grab your apron and a sweet tooth, because you’re about to make the best candied sweet potatoes you’ve ever had!
What Are Candied Sweet Potatoes?
Candied sweet potatoes are tender slices of sweet potato baked in a rich, sweet glaze made from butter, sugar, and spices. They’re often served as a side dish, but with their dessert-like flavor, they sometimes steal the spotlight from the main course. This Southern classic is especially popular during the fall and winter months, particularly around holidays like Thanksgiving and Christmas. Think of them like sweet potato pie’s rustic, chunkier cousin—soft, syrupy, and covered in caramelized goodness.
Why You’ll Love This Recipe
- Insanely delicious: The combination of brown sugar, butter, cinnamon, and sweet potatoes is simply irresistible.
- Simple ingredients: You probably already have everything in your pantry.
- Versatile: Great for holidays or as a comforting side dish anytime.
- Customizable: Add marshmallows, pecans, or maple syrup to make it your own.
- Kid-friendly: Kids love the sweet flavor (and they won’t complain about eating vegetables!).
Ingredients You’ll Need
Let’s talk ingredients. This recipe doesn’t call for anything fancy, just wholesome, easy-to-find items that come together in a delicious, sticky glaze. Here’s what you’ll need:
Sweet Potatoes
- 3 to 4 medium sweet potatoes (around 2–3 pounds)
- Choose ones that are firm, smooth, and free of bruises or cuts
Brown Sugar
- 1 cup packed light or dark brown sugar
- Adds a rich, molasses-like sweetness
Butter
- ½ cup (1 stick) unsalted butter
- Helps create that velvety caramel glaze
Ground Cinnamon & Nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Adds warm spice that enhances the sweetness
Maple Syrup or Honey (Optional)
- 2 tablespoons (if desired)
- For added depth and stickiness
Vanilla Extract
- 1 teaspoon
- Brings a sweet, floral note
Salt
- ¼ teaspoon
- Balances out all the sweet elements
Marshmallows (Optional)
- 1–2 cups mini marshmallows (for topping)
- Broiled at the end for a golden, gooey finish
Tools & Equipment Needed
Before we start cooking, make sure you’ve got the right tools:
- Cutting board and sharp knife
- Vegetable peeler
- Large mixing bowl
- Saucepan (for making the glaze)
- Baking dish (9×13-inch works great)
- Aluminum foil
- Oven (or stovetop if you’re doing the variation)
Having everything ready to go makes the process so much smoother—and less stressful!
How to Choose the Best Sweet Potatoes
Not all sweet potatoes are created equal, and your choice here can make or break your dish. For candied sweet potatoes, go for:
- Firm, orange-fleshed varieties like Beauregard or Jewel
- Medium-sized, not too big or bulky
- Smooth skin with no signs of sprouting or soft spots
The orange-flesh varieties are naturally sweeter and more moist than the dry, white-flesh types, which makes them ideal for this syrupy recipe.
Preparing Sweet Potatoes for Candying
The prep work is key to getting evenly cooked, beautifully glazed sweet potatoes. Here’s how to get them ready:
- Peel each sweet potato using a vegetable peeler. Their skin is tough, so take your time.
- Slice them into uniform ½-inch thick rounds or wedges. Uniform slices = even cooking.
- Soak (optional) in cold water for 30 minutes. This helps remove excess starch and can make them a bit firmer after baking.
Dry them well with paper towels before adding the glaze so they don’t water it down.
Step-by-Step Guide to Making Candied Sweet Potatoes
Let’s get into the juicy details! Here’s how to make perfect candied sweet potatoes every single time:
Step 1: Peel and Slice the Sweet Potatoes
Use a sharp knife to cut the sweet potatoes into evenly sized slices—about ½-inch thick. You can cut them into rounds, wedges, or even chunks, depending on your preference. Uniformity is important for even cooking.
Step 2: Preheat the Oven
Set your oven to 375°F (190°C). This gives your sweet potatoes time to cook slowly and soak up the sugary glaze.
Step 3: Make the Sweet Glaze
In a small saucepan over medium heat:
- Melt ½ cup butter
- Stir in 1 cup brown sugar
- Add cinnamon, nutmeg, vanilla, maple syrup (if using), and a pinch of salt
- Stir until everything is well combined and the mixture becomes glossy and smooth (don’t let it boil)
This mixture should be rich, fragrant, and thick—like a sweet butter sauce.
Step 4: Coat the Sweet Potatoes
Arrange the sliced sweet potatoes in a single layer in a greased 9×13 baking dish. Pour the hot glaze over the top, making sure all the slices are evenly coated. Gently toss or flip them to make sure they’re fully glazed.
Cover the dish tightly with foil to lock in the moisture while baking.
Step 5: Bake to Perfection
Place the dish in the oven and bake for 45–55 minutes, removing the foil halfway through.
- After 25 minutes, remove the foil and gently stir the sweet potatoes to coat them again in the glaze
- Continue baking uncovered until the glaze thickens and the sweet potatoes are tender and caramelized
They should be soft but not mushy—test with a fork.
Step 6: Optional – Add Marshmallows
If you’re a fan of the marshmallow topping, sprinkle mini marshmallows over the sweet potatoes in the last 5–7 minutes of baking. Turn on the broiler for 1–2 minutes until they’re golden and gooey. Watch closely so they don’t burn!
Stovetop Variation
Short on oven space during the holidays or just don’t feel like turning it on? No problem. You can make candied sweet potatoes right on your stovetop, and they turn out just as delicious—tender, syrupy, and full of flavor.
Here’s how to do it:
- Prep the potatoes just as you would for the oven version—peeled and sliced evenly.
- Parboil the sweet potatoes in water for about 8–10 minutes until slightly tender but not mushy. Drain and set aside.
- In a large skillet, melt the butter and add your brown sugar, spices, vanilla, and optional syrup.
- Add the parboiled sweet potatoes to the skillet and stir gently to coat them with the glaze.
- Simmer on low heat, stirring occasionally, for 15–20 minutes, until the sauce thickens and coats the sweet potatoes beautifully.
This method is great for smaller batches and saves oven space when you’re cooking multiple dishes for a big meal.
Tips for the Best Candied Sweet Potatoes
Want to make sure your candied sweet potatoes come out perfect every single time? Here are some pro tips:
- Use fresh sweet potatoes, not canned yams—they’ll hold their shape and texture better.
- Don’t overcook them, or they’ll become mushy and fall apart.
- Cut them uniformly to ensure even cooking.
- Keep the glaze balanced—too much sugar or butter can make them greasy or overly sweet.
- Add a touch of acid (like a splash of orange juice or lemon zest) if you want to cut through the richness a bit.
- Spice it up with cloves, allspice, or ginger for a twist.
- Don’t skimp on salt—a little pinch makes all the difference in flavor.
These little adjustments can take your candied sweet potatoes from good to unforgettable.
What to Serve With Candied Sweet Potatoes
Candied sweet potatoes are super versatile. They fit right in on any holiday table but also pair beautifully with everyday dinners. Here are some dishes that go great with them:
- Roast turkey or chicken
- Honey-glazed ham
- Pork tenderloin
- Stuffing or cornbread dressing
- Green bean casserole
- Brussels sprouts or sautéed greens
- Mac and cheese
Since they’re on the sweeter side, balance them with savory or tangy dishes for a full-flavored meal. And yes, they pair wonderfully with gravy—even if that sounds strange at first!
Storing and Reheating Leftovers
Let’s be honest—candied sweet potatoes are just as good (if not better) the next day. Here’s how to store and reheat them:
To Store:
- Let them cool completely.
- Transfer to an airtight container.
- Store in the fridge for up to 4–5 days.
To Freeze:
- Freeze in a sealed container or freezer bag for up to 2 months.
- Thaw overnight in the fridge before reheating.
To Reheat:
- Oven: Cover with foil and bake at 350°F for 15–20 minutes.
- Microwave: Heat in 1-minute intervals, stirring between, until warmed through.
- Stovetop: Gently warm in a skillet with a splash of water or butter.
Avoid overheating, or the sugars may burn or the sweet potatoes may get mushy.
Common Mistakes to Avoid
Even a simple dish like this has its pitfalls. Let’s steer clear of the most common candied sweet potato mistakes:
- Cutting the pieces too thin or too thick – Thin ones burn, thick ones don’t cook through.
- Overbaking – Leads to mushy potatoes and burnt sugar.
- Using too much sugar – It can make the dish sickly sweet and syrupy.
- Skipping the salt – You need it to balance the flavors.
- Using old, sprouted potatoes – They may taste bitter or have a strange texture.
- Adding marshmallows too early – They’ll burn or melt into a mess if you’re not careful.
With a little attention, you’ll avoid these slip-ups and nail the recipe every time.
Make-Ahead Instructions
Planning ahead? This recipe is perfect for that. You can make candied sweet potatoes a day or two in advance and still have them tasting freshly made.
Here’s how:
- Prepare and bake the sweet potatoes completely as directed (don’t add marshmallows yet).
- Let them cool, cover tightly, and refrigerate.
- To reheat, cover with foil and warm in a 350°F oven for 20–25 minutes.
- Add marshmallows just before the final 5–7 minutes of reheating for that golden, gooey topping.
This trick is especially handy for holiday dinners when your stove and oven are already working overtime.
FAQs about Candied Sweet Potatoes Recipe
1. Can I use canned yams instead of fresh sweet potatoes?
Yes, but it’s not recommended. Canned yams are already soft and can become mushy when baked. Fresh sweet potatoes give you better flavor and texture.
2. What’s the difference between yams and sweet potatoes?
In the U.S., the terms are often used interchangeably, but true yams are a different species entirely. What we call “yams” are almost always orange-fleshed sweet potatoes.
3. Can I make candied sweet potatoes vegan?
Absolutely! Swap the butter for plant-based butter and make sure your sugar is vegan-friendly. Skip the marshmallows or use vegan ones.
4. How do I thicken the glaze if it’s too runny?
Simmer it on the stovetop for a few minutes before pouring it over the potatoes. You can also bake uncovered for longer to let excess moisture evaporate.
5. Are candied sweet potatoes a dessert or a side dish?
Traditionally, they’re a side dish, especially for holiday meals—but they’re sweet enough to pass as dessert. Think of them as the best of both worlds.
Conclusion
Candied sweet potatoes are more than just a side dish—they’re a sweet, soul-warming celebration of comfort food. Whether you’re making them for Thanksgiving, Christmas, or just a cozy Sunday dinner, this recipe delivers every single time. The rich glaze, the soft tender texture, and the heavenly scent of cinnamon and nutmeg—what’s not to love?
Even better, they’re easy to customize, make-ahead friendly, and a hit with both kids and adults. Once you try this step-by-step guide, you might find yourself craving them more than pumpkin pie. Don’t be surprised if these golden, caramelized beauties disappear from the table first!
