• Side Dishes
  • Candied Sweet Potatoes

    This post may contain affiliate links for which I earn a commission. Read my disclosure page here.

    These candied sweet potatoes are about to become your new favorite fall and Thanksgiving side. Simple to make, they are coated with a maple butter sauce for a wonderful sweet and salty dish that will be the star of your feast!

    candied sweet potatoes

    No Thanksgiving table is complete without a sweet potato side. I love a classic Sweet Potato Casserole, but these baked candied sweet potatoes with maple syrup may be my new favorite!

    They are really simple to prep and are so deliciously sweet and salty. The outsides are caramelized and crispy and they are perfectly soft in the middle. Trust me, everyone will want seconds of these candied baked sweet potatoes!

    For more easy and yummy sides, be sure to check out my Baked Sweet Potato Slices, Green Beans and Mushrooms, and Roasted Brussels Sprouts with Bacon.

    baked candied sweet potatoes

    Ingredients for Candied Sweet Potatoes

    • Sweet potatoes: A great source of fiber and high in vitamins B and C as well as lots of other nutrients.
    • Butter: I use unsalted butter. If you use salted butter, decrease the amount of added salt in the recipe.
    • Maple syrup: For that wonderful subtle sweetness.
    • Sugar: Use brown sugar for this recipe, it has a richer flavor due to the molasses.
    • Seasonings: Cinnamon, nutmeg, vanilla extract, rosemary, and salt.
    ingredients for candied sweet potatoes

    How to make candied sweet potatoes in the oven

    • Preheat oven to 375 F and place sweet potato slices in a 9×13” casserole dish or 3 quart baking dish. Sprinkle salt and top and toss to coat.
    • Add the butter, maple syrup, water, brown sugar, ground cinnamon and nutmeg to a small saucepan, and heat over medium heat, stirring until butter has melted. Stop stirring and bring to simmer, and simmer for 2 minutes without stirring. Remove saucepan from heat and stir in vanilla extract.
    • Pour maple butter sauce over sweet potatoes and toss to coat evenly. Arrange sweet potato slices in 2 layers in the baking dish. Sprinkle with dried rosemary
    • Bake for 1 hour, stirring the potatoes every 20 minutes. After the first 20 minutes, cover the baking dish with aluminum foil.
    • After you remove the candied sweet potatoes from the oven, let them rest and cool for 10 minutes. The sauce will thicken as it cools.
    • You can store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration but it will thin out once warm.
    how to make candied sweet potatoes - step by step shots

    Can you make them ahead of time?

    This baked candied sweet potatoes recipe is a great make-ahead side so it’s a perfect choice if you are planning to serve them as part of a bigger feast.

    Once you have cooked the potatoes, let them cool to room temperature and transfer them to an airtight container. They will keep well in the fridge for up to a week. Reheat the sweet potatoes in the oven until warmed through to serve.

    close up shot of candied sweet potatoes

    What do you serve them with?

    These candied sweet potatoes are a great addition to any Thanksgiving or holiday dinner, but you definitely don’t need a special occasion to enjoy them! Try them with:

    Can you make them vegan?

    Yes, it’s really easy to make these southern candied sweet potatoes vegan, simply swap out the butter for a plant-based variety and you are good to go. It’s also gluten-free.

    Recipe Notes and Tips

    • Cut the sweet potatoes into similar sized slices so that they cook through evenly.
    • Cover the potatoes with foil after 20 minutes of cooking so that the maple doesn’t burn.
    • The sauce will thicken when you refrigerate the potatoes but will thin out again once reheated.
    southern candied sweet potatoes for thanksgiving

    Favorite Thanksgiving Side Dishes

    candied sweet potatoes
    0 from 0 votes
    Print Review Pin It!

    Candied Sweet Potatoes

    These candied sweet potatoes are about to become your new favorite fall and Thanksgiving side. Simple to make, they are coated with a maple butter sauce for a wonderful sweet and salty dish that will be the star of your feast!
    Prep Time 10 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 15 minutes
    Servings 8 servings
    Calories 383kcal

    INGREDIENTS

    • 3 to 4 lbs sweet potatoes, 5-6 medium sweet potatoes, cut in ½” slices
    • ½ tsp salt
    • ½ cup unsalted butter
    • 1/4 cup maple syrup
    • 3 Tbsp water
    • 1 cup brown sugar, or alternative brown sweetener
    • 3/4 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1 tsp pure vanilla extract
    • ½ tsp fresh rosemary

    INSTRUCTIONS

    • Preheat oven to 375 F and place sweet potato slices in a 9×13” casserole dish or 3 quart baking dish. Sprinkle with salt and top and toss to coat.
    • Add the butter, maple syrup, water, brown sugar, ground cinnamon and nutmeg to a small saucepan, and heat over medium heat, stirring until butter has melted. Stop stirring and bring to simmer, and simmer for 2 minutes without stirring. Remove saucepan from heat and stir in vanilla extract.
    • Pour maple butter sauce over sweet potatoes and toss to coat evenly. Arrange sweet potato slices in 2 layers in the baking dish. Sprinkle with dried rosemary
    • Bake for 1 hour, stirring the potatoes every 20 minutes. After the first 20 minutes, cover the baking dish with aluminum foil.
    • After you remove the candied sweet potatoes from the oven, let them rest and cool for 10 minutes. The sauce will thicken as it cools.
    • You can store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration but it will thin out once warm.

    TIPS & NOTES

    • Cut the sweet potatoes into similar sized slices so that they cook through evenly.
    • Cover the potatoes with foil after 20 minutes of cooking so that the maple doesn’t burn.
    • The sauce will thicken when you refrigerate the potatoes but will thin out again once reheated.

    NUTRITION

    Calories: 383kcal | Carbohydrates: 68g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 249mg | Potassium: 632mg | Fiber: 5g | Sugar: 40g | Vitamin A: 24486IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg
    Course Side Dish
    Cuisine American
    Did you make this recipe?

    Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

    October 27, 2020

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Instant Pot love

    5 Quick Tips To Simplify Dinner Time