Candied Sweet Potatoes
These Candied Sweet Potatoes are tender slices of sweet potato coated in a buttery brown sugar glaze with cinnamon, nutmeg, and vanilla. They bake until soft and glossy, making a classic side dish for Thanksgiving, Christmas dinner, or any comforting family meal.
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 10 minutes
Servings: 6
Why You’ll Love This Recipe
- Tender sweet potatoes baked in a buttery, warmly spiced glaze
- Simple ingredients and easy preparation
- A traditional side dish for holiday meals
- The glaze can be adjusted to make it more or less sweet
- Can be prepared ahead and reheated before serving
Ingredients
- 3 pounds sweet potatoes, peeled and cut into ½-inch-thick rounds
- ½ cup unsalted butter, melted
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup water
How to Make Candied Sweet Potatoes
Step 1: Prepare the Sweet Potatoes
Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish.
Peel the sweet potatoes and cut them into evenly sized rounds, about ½ inch thick. Keeping the slices similar in size helps them cook at the same rate.
Step 2: Make the Brown Sugar Glaze
In a bowl, whisk together the melted butter, brown sugar, granulated sugar, cinnamon, nutmeg, salt, vanilla, and water until combined.
The mixture may look thin before baking. It will thicken as the sweet potatoes cook and release some of their natural moisture.
Step 3: Arrange the Sweet Potatoes
Place the sweet potato rounds in the prepared baking dish, arranging them in overlapping rows. Pour the butter and brown sugar mixture evenly over the top.
Turn the slices gently so they are coated on both sides.
Step 4: Cover and Bake
Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam and helps the sweet potatoes become tender.
Step 5: Baste and Continue Baking
Remove the foil carefully. Spoon some of the glaze from the bottom of the dish over the sweet potatoes.
Return the dish to the oven, uncovered, and bake for another 20–30 minutes, basting once or twice, until the potatoes are fork-tender and the glaze is bubbling.
Step 6: Rest and Serve
Let the sweet potatoes rest for about 5–10 minutes before serving. The glaze will thicken slightly as it cools. Spoon extra glaze over the potatoes when plating.
Tips for the Best Candied Sweet Potatoes
- Slice the potatoes evenly so they cook at the same pace.
- Cover the dish for the first part of baking to help the potatoes soften without drying out.
- Baste the potatoes with the glaze while they bake uncovered for a shiny finish.
- Check tenderness with a fork; thicker slices may need a few additional minutes.
- Let the dish rest before serving so the syrup has time to thicken.
- Use a large enough baking dish to arrange the potatoes in a mostly even layer.
Easy Variations
Add Pecans
Sprinkle ½ cup chopped pecans over the sweet potatoes during the final 15 minutes of baking for a crunchy topping.
Add Marshmallows
For a sweeter holiday-style version, scatter mini marshmallows over the top during the last 5–8 minutes. Bake until puffed and lightly golden.
Adjust the Spices
Add a pinch of ground ginger or allspice, or increase the cinnamon for a warmer flavor.
Make the Glaze Less Sweet
Reduce the brown sugar to ½ cup and omit the granulated sugar. The sweet potatoes will still have a buttery glaze with a lighter sweetness.
Make-Ahead and Storage
Peel and slice the sweet potatoes up to 1 day ahead. Store them submerged in cold water in the refrigerator, then drain and pat dry before baking.
You can also bake the dish a day ahead. Let it cool, cover, and refrigerate. Reheat, covered with foil, at 325°F for 20–25 minutes, or until warmed through. Spoon the glaze over the potatoes before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a covered baking dish in the oven. Add a splash of water if the glaze has become very thick.
Frequently Asked Questions
Should I boil the sweet potatoes before baking?
No. The sweet potatoes cook directly in the brown sugar glaze. Covering the dish for the first part of baking helps them soften.
Can I use canned yams?
Yes, but drain them well and handle them gently, since canned sweet potatoes are already soft. Reduce the baking time and bake uncovered until the glaze is hot and bubbling.
How do I know when the sweet potatoes are done?
They’re ready when a fork slides easily into the thickest slice and the glaze is bubbling around the edges.
Why is my glaze watery?
Sweet potatoes release moisture as they bake. Remove the foil for the final 20–30 minutes and let the glaze bubble uncovered. It will thicken more as the dish rests.
Can I make this recipe without nutmeg?
Yes. Leave it out or replace it with a little extra cinnamon.
Final Thoughts
These Candied Sweet Potatoes bake into tender, buttery slices coated in a warm cinnamon-brown sugar glaze. Serve them straight from the baking dish, with plenty of the glossy syrup spooned over the top, for a comforting holiday side.
