Candied sweet potatoes are the perfect blend of natural sweetness and seasonal spices, making them an ideal side dish for fall or holiday meals. This easy-to-prepare recipe combines tender sweet potatoes with a delicious mix of brown sugar, butter, and warm spices like cinnamon and nutmeg. Simply bake them in the oven, and you’ll have a dish that fills your home with the comforting scents of the season. Whether it’s Thanksgiving, Christmas, or a cozy fall dinner, candied sweet potatoes bring the perfect balance of flavor and sweetness to any table.
In this post, I’m going to show you how to make oven-baked candied sweet potatoes that are not only simple but also the perfect side dish for your holiday meals.
You’ll learn step-by-step how to prepare the sweet potatoes, season them with just the right amount of sweetness, and bake them to perfection.
The beauty of this recipe is its ease—no complicated steps and with just a few basic ingredients. By the end, you’ll have a dish that’s beautifully caramelized and full of comforting, rich flavors, ready to be served at your next Thanksgiving, Christmas, or holiday dinner.
For additional holiday side dish inspiration, check out these: roasted acorn squash, mashed potatoes, butternut squash risotto, easy stuffing, sweet potato casserole with marshmallows, and sautéed brussels sprouts with carrots recipes.
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Ingredients:
Here’s a list of ingredients you'll need to make the best candied sweet potatoes for Thanksgiving, and I’ll explain what each one does to make this dish extra special:
- Fresh sweet potatoes, peeled – These are the star of the dish! They’re naturally sweet and tender, making them the perfect base for candied sweet potatoes.
- Brown sugar – This adds rich sweetness and a little caramel flavor, helping to create the perfect glaze.
- 100% maple syrup – Pure maple syrup gives the dish a deeper, earthy sweetness that pairs beautifully with the other ingredients.
- Salt – A pinch of salt helps balance the sweetness and enhances the overall flavor.
- Orange juice – The orange juice adds a fresh, citrusy touch that brightens up the sweetness of the potatoes and syrup.
- Butter – Butter adds richness and helps the sweet potatoes caramelize in the oven, making them extra tender and flavorful.
- Nutmeg and Cinnamon – These warm spices bring in that cozy, fall aroma and give the dish a classic holiday flavor.
- Vanilla. Vanilla adds a sweet, aromatic flavor that makes the candied sweet potatoes taste richer and more flavorful.
How to Make Candied Sweet Potatoes:
Making candied sweet potatoes is easy and delicious! Just follow these simple steps for the perfect holiday side dish:
- Peel and cut the sweet potatoes. Start by peeling the sweet potatoes and slicing them into ½-inch thick rounds. Transfer the slices to a large baking dish (9x13 size).
- Prepare the sauce. In a saucepan, add butter, orange juice, brown sugar, maple syrup, nutmeg, and cinnamon. Stir the mixture over medium heat until the butter melts, then bring it to a boil. Let it boil for about 4-5 minutes, allowing the sauce to thicken slightly.
- Coat the sweet potatoes. Pour the hot sauce over the sweet potatoes in the baking dish. Add the vanilla extract, then gently toss the potatoes to coat them evenly in the sauce. Cover the baking dish with foil
- Bake. Bake in a preheated oven at 375°F (190°C) for about 40 minutes. After 40 minutes, uncover the dish and continue baking for an additional 10 minutes.
Tips for Perfect Candied Sweet Potatoes:
To make your candied sweet potatoes even more delicious and customizable, try these tips:
- Add a Splash of Kahlua or Brandy – For an extra layer of flavor, you can add a splash of Kahlua or brandy to the sauce. These spirits will bring a subtle, rich depth to the dish, perfect for holiday meals. Just a tablespoon or two will do the trick!
- Top with Pecans – Adding toasted pecans is a wonderful way to introduce a crunchy texture and nutty flavor to contrast the softness of the sweet potatoes. Simply sprinkle chopped pecans over the top of the sweet potatoes in the last 10 minutes of baking for a toasty finish.
- Try Marshmallows – If you prefer a classic touch, topping your candied sweet potatoes with mini marshmallows is always a crowd-pleaser. Add them during the last 5-10 minutes of baking, and they’ll puff up and turn golden brown, adding both sweetness and texture.
- Adjust Sweetness to Taste – Depending on how sweet you like your dish, you can adjust the amount of brown sugar or maple syrup. If you prefer a less sweet version, reduce the sugar a little and add a pinch more salt to balance the flavors.
- Make Ahead – If you’re planning for a busy holiday, you can prepare the candied sweet potatoes a day ahead. Simply assemble the dish, cover it, and refrigerate. On the day you plan to serve them, just bake as directed. They’ll taste just as delicious!
- Double the Batch – If you're serving a large crowd, don't hesitate to double the recipe. The sweet potatoes can easily be made in two 9x13 dishes, and they’ll bake up just as perfectly.
How to Make Candied Sweet Potatoes in a Slow Cooker:
If you want a hands-off way to cook your candied sweet potatoes, the slow cooker is a great option! Here's how to do it:
- Prepare the Sweet Potatoes – Peel and cut the sweet potatoes into ½-inch thick slices, just as you would for the oven method.
- Make the Sauce – In a saucepan, combine the butter, orange juice, brown sugar, maple syrup, cinnamon, nutmeg, and a pinch of salt. Stir the mixture over medium heat until the butter is melted and the sugar dissolves. Bring the sauce to a boil for 4-5 minutes, just to thicken it slightly.
- Layer in the Slow Cooker – Transfer the sliced sweet potatoes to your slow cooker. Pour the prepared sauce over the potatoes, making sure they're evenly coated. Add the vanilla extract and stir gently to mix everything together.
- Cook on Low – Cover the slow cooker and cook the sweet potatoes on low for 4-5 hours, or on high for about 2-3 hours, until the potatoes are tender and the sauce has thickened.
- Stir Every 30 Minutes – To prevent the sweet potatoes from burning, make sure to stir the mixture every 30 minutes. This will help the sauce cook evenly and keep everything from sticking to the bottom of the slow cooker.
How to Store Candied Sweet Potatoes:
If you have leftover candied sweet potatoes or want to make them ahead of time, here’s how to store them properly:
- Refrigeration – Allow the candied sweet potatoes to cool completely before storing. Transfer them to an airtight container and refrigerate for up to 3-4 days. They’ll stay fresh and ready to reheat for a few days after your meal.
- Freezing – If you want to store them for a longer period, you can freeze candied sweet potatoes. First, allow them to cool completely. Then, transfer them to a freezer-safe container or heavy-duty freezer bag. You can also wrap them tightly in plastic wrap and then foil. Candied sweet potatoes can be frozen for up to 3 months.
For additional food safety guidance, please visit this website.
Reheating:
To reheat refrigerated or frozen candied sweet potatoes:
- In the Oven: Preheat the oven to 350°F (175°C). Cover the sweet potatoes with foil and bake for 20-30 minutes, or until heated through. If frozen, you can bake from frozen but allow a little extra time (around 40-50 minutes).
- In the Microwave: Place the sweet potatoes in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals until warm. If frozen, you may want to defrost first or microwave on low heat.
- In the Slow Cooker: If you prefer, you can reheat them in a slow cooker on low for 1-2 hours, stirring occasionally to prevent sticking.
📖 Recipe
Candied Sweet Potatoes
Ingredients
- 6 (3 pounds) medium sweet potatoes
- 8 tablespoons unsalted butter
- ¼ cup orange juice
- ½ cup brown sugar
- ¼ cup real maple syrup
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Peel and slice sweet potatoes into ½-inch rounds, then transfer to a 9x13 baking dish.
- In a saucepan, combine butter, orange juice, brown sugar, maple syrup, salt, nutmeg, and cinnamon. Heat over medium until the butter melts then bring the sauce to a boil for 4-5 minutes to thicken.
- Pour the sauce over the sweet potatoes, add vanilla extract, and toss to coat.
- Cover the dish with foil and bake for 40 minutes. Uncover and bake for 10 more minutes or until potatoes are fork tender. Stirring 3 times while baking to prevent burning.
Notes
- Adjust Sweetness to Taste – Depending on how sweet you like your dish, you can adjust the amount of brown sugar or maple syrup. If you prefer a less sweet version, reduce the sugar a little and add a pinch more salt to balance the flavors.
- Refrigeration – Allow the candied sweet potatoes to cool completely before storing. Transfer them to an airtight container and refrigerate for up to 3-4 days. Candied sweet potatoes can be frozen for up to 3 months.
Rika says
Simple and delicious—a holiday side dish you must try!