Candied Sweet Potatoes
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!
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!
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.
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.
You may also like:
- Sweet Potato Casserole with Marshmallows
- 5-Ingredient Chipotle Mashed Sweet Potatoes
- Cuban-Style Stuffed Sweet Potatoes
- Chorizo Mushroom Sweet Potato Hash
- 5-Ingredient Crispy Sliced Roasted Potatoes
Candied Sweet Potatoes (Easy Side Dish!)
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.
- 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!
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!