Buttery Candied Sweet Potatoes with Maple Rum Glaze
There’s no question that sweet potatoes are a must-have for the holidays. My sweet potato casserole with marshmallows is the usual star of our Thanksgiving dinner table, but when I want something a little more grown-up, I make these instead.
This is my Southern-inspired take on candied sweet potatoes – baked, not boiled, and glazed with maple syrup, brown sugar, and dark rum.
The thin slices soak it all up, so you get caramelized edges and deep flavor in every bite. This is one of my go-to Thanksgiving side dish recipes, but it’s just as good for Sunday dinner.
Let me show you how to make it!
How To Make Candied Sweet Potatoes
Some people prefer to boil the sliced sweet potatoes, but baking them instead really changed everything. You’ll see what I mean once you pull them out of the oven.
The edges caramelize, the slices stay intact, and the maple-rum glaze thickens into this glossy, buttery syrup that clings to every piece. YUM!
I like to layer the sweet potatoes in a baking dish so they roast evenly. Don’t skimp on the salt either! A pinch helps balance all that sweetness and makes the maple and rum pop. You could also go full spice-savory by making my chipotle sweet potato mash, but I digress.
Recommended For This Recipe
Mandoline Slicer
A mandoline is the easiest way to get consistent cuts for slices, chips, crinkle fries, and more! Once you try one, you will never go back to a knife when you need thin slices!
🍠 By the way, if you want to zhush up these baked thin-sliced sweet potatoes even more, top them with maple-cinnamon candied pecans. The crunchy texture of the pecans with the caramelized sweet potatoes is really just chef’s kiss!
That’s really all there is to it! Buttery, maple-glazed sweet potatoes with a little boozy twist. Que rico!
These keep well, too, which makes them a solid make-ahead side dish (perfect for Thanksgiving!). Just warm them up before serving and spoon that glossy glaze over the top. Bon appetit!
Buttery Candied Sweet Potatoes with Maple Rum Glaze
Ingredients
- 4-5 large sweet potatoes, peeled
Maple Rum Glaze
- 3/4 cup brown sugar, packed
- 1/3 cup maple syrup
- 4 tablespoons unsalted butter, melted
- 1 tablespoon spiced rum, or vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt, (or more to taste)
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400ºF. Spray an 8×8 baking dish with nonstick cooking spray. Set aside.
- Using a mandolin, slice the peeled sweet potatoes into very thin slices, about 1/4-inch thick. Make sure they are all the same thickness so they cook evenly.
- Arrange the potato slices vertically at an angle in the dish, filling it without crowding it. Make sure there's space in between each slice so it cooks evenly. Set aside.
- Pour the glaze on the sliced sweet potatoes, making sure each slice is evenly coated.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
- Remove the aluminum foil and cook for another 15-20 minutes until the potatoes are slightly browned, caramelized, and fork-tender.
- The sauce will thicken as it cools, so don't worry if it looks liquidy in the baking dish. Serve and enjoy!
When does the vanilla go in? You left that out. I’m assuming with the spices and butter. Proofread before posting!
Wow rough day? Lol. Yep, you add it right after the maple syrup. I’ve updated the recipe/post. Hope you can find it in your kind heart to forgive me. Happy Thanksgiving!