There’s no question that sweet potatoes are a popular side dish especially during the holiday season.

My sweet potato casserole always makes an appearance for Thanksgiving dinner but for those of you that are not a fan of marshmallows, these candied sweet potatoes are the next best option!

They are sweet, caramelized and thanks to the warm spices, they’re absolutely delicious. This side dish is super easy to make and perfect for any time of year – Sunday dinner, Easter, Thanksgiving, and/or Christmas.

Let show you how to make them!

Ingredients You’ll Need

  • Sweet potatoes. Try to find orange medium-sized sweet potatoes that are thinner/longer so they are easier to cut. You need roughly 3 lbs of sweet potatoes.
  • Unsalted butter.
  • Brown sugar.
  • Pure maple syrup.
  • Spiced rum. You can also use vanilla extract, if you prefer.
  • Cinnamon, ginger, kosher salt, and nutmeg. All the spices!
brown sugar maple sauce for candied sweet potatoes
sliced sweet potatoes in a baking dish

How To Make Candied Sweet Potatoes

  • Prep the baking dish. Preheat the oven to 400ºF. Spray an 8×8 baking dish with nonstick cooking spray. Set aside.
  • Slice the sweet potatoes. Using a mandolin, slice the peeled sweet potatoes into very thin slices, about 1/4-inch thick. Make sure they are all the same thinness so they cook evenly.
  • Arrange the potato slices vertically at an angle in the dish, filling the dish completely without crowding it. Make sure there’s space in between each slice so it cooks evenly.
  • Make the brown sugar sauce. In a small bowl, whisk together the melted butter, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt.
  • Pour the sauce on top of the sweet potatoes, making sure each slice is evenly coated. Cover the baking dish tightly with aluminum foil and bake for 1 hour.
  • Get them caramelized. 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 very thin in the baking dish.
baked sliced sweet potatoes out of the oven with thyme sprigs

Tips for Candied Sweet Potatoes

  • Don’t use yams or pre-cooked canned sweet potatoes for this recipe. Use fresh, orange fleshed sweet potatoes that have a smooth, firm skin.
  • Make sure to cut the sweet potatoes the same size so they cook evenly.
  • Feel free to sprinkle chopped pecans or add fresh herbs on top, if you’re like.
spoonful of candied sweet potatoes in a white baking dish on a white background

You may also like:

5 from 2 reviews

Candied Sweet Potatoes (Easy Side Dish!)

Soft, caramelized, candied sweet potatoes are made with brown sugar, maple syrup, and warm spices. The perfect side dish for Fall!

Ingredients
 

  • 4-5 large sweet potatoes, peeled
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1/3 cup maple syrup
  • 1 tablespoon spiced rum, or vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • 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 thinness so they cook evenly.
  • Arrange the potato slices vertically at an angle in the dish, filling the dish completely without crowding it. Make sure there’s space in between each slice so it cooks evenly.
  • In a small bowl, whisk together the melted butter, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt.
  • Pour the sauce on top of the sweet potatoes, making sure each slice is evenly coated. Cover the baking dish tightly with aluminum foil and 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 very thin in the baking dish. Serve and enjoy!
Serving: 1serving, Calories: 316kcal, Carbohydrates: 64g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 247mg, Potassium: 634mg, Fiber: 5g, Sugar: 35g, Vitamin A: 24294IU, Vitamin C: 4mg, Calcium: 87mg, Iron: 1mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!