Candied Sweet Potatoes are more than just a side dish; they are a culinary cornerstone, especially during festive seasons. The moment that sweet, caramelized aroma fills the kitchen, you know something truly special is being prepared. I’ve always found the combination of naturally sweet root vegetables transformed into a tender, glistening delight utterly irresistible. It’s the perfect balance of earthy notes and indulgent sweetness that makes this dish so universally adored.
This beloved classic holds a cherished spot in American Southern cuisine, frequently gracing Thanksgiving tables and holiday gatherings. Its rich history speaks to comfort and community, a dish passed down through generations, each family adding their unique touch. For many, including myself, it evokes a powerful sense of nostalgia and warmth, making it much more than just food – it’s a memory on a plate.
Why Candied Sweet Potatoes Remain a Firm Favorite
I believe the enduring popularity of Candied Sweet Potatoes stems from their incredible versatility and comforting appeal. They offer a beautiful contrast to savory roasts and gravies, while their buttery, sugary glaze ensures every bite is pure bliss. Whether you’re a seasoned cook or just starting out, mastering this recipe will bring joy to your table and smiles to your guests.
Ingredients:
- 3 pounds Sweet Potatoes: Look for firm, unblemished sweet potatoes. These will be the star of our delicious candied sweet potatoes.
- ½ cup (1 stick) Unsalted Butter: Softened or melted, depending on the stage. Using unsalted butter allows us to control the salt content precisely.
- 1 cup Packed Light Brown Sugar: This provides a deep, molasses-rich sweetness and contributes to the beautiful caramelization of our candied sweet potatoes.
- ½ cup Granulated Sugar: For additional sweetness and a slight crispness to the glaze.
- ½ teaspoon Ground Cinnamon: A classic warm spice that pairs perfectly with sweet potatoes.
- ¼ teaspoon Ground Nutmeg: Adds a subtle, aromatic depth that elevates the flavor profile.
- ¼ teaspoon Ground Allspice (optional): For an extra layer of warm, complex spice.
- ½ teaspoon Salt: Essential for balancing the sweetness and enhancing all the other flavors.
- ½ cup Water or Orange Juice: Water provides a neutral base, while orange juice adds a lovely citrus brightness that complements the sweet potatoes beautifully.
- 1 teaspoon Pure Vanilla Extract: Added at the end, vanilla enhances the overall sweetness and aroma.
- Optional Toppings:
- 1 cup Mini Marshmallows: For a gooey, toasted topping during the last few minutes of baking.
- ½ cup Chopped Pecans: Toasted pecans add a delightful crunch and nutty flavor.
Preparing Your Sweet Potatoes: The Foundation for Delicious Candied Sweet Potatoes
The journey to creating truly magnificent candied sweet potatoes begins with proper preparation of our main ingredient. I always start by carefully selecting the best sweet potatoes. Look for ones that are firm to the touch, with smooth skin and no soft spots or sprouts. I find that medium-sized sweet potatoes, usually about 2 to 2 ½ inches in diameter, work best as they tend to cook more evenly.
Once you’ve gathered your beautiful sweet potatoes, it’s time for a good wash. Give them a thorough scrub under cool running water to remove any dirt or debris. I like to use a stiff vegetable brush for this, ensuring every crevice is clean. This step is crucial, even though we’ll be peeling them, as it prevents any grit from transferring to the peeled flesh or your cutting board.
Next comes the peeling. You can use a standard vegetable peeler for this, which is my preferred method for its efficiency. Work systematically around each sweet potato until all the skin is removed. Alternatively, if you don’t have a peeler, a small paring knife can be used, though it might take a bit longer and result in more waste. Safety first: always peel away from your body. For those who prefer a quicker method, some people even par-boil the sweet potatoes for 5-10 minutes, which makes the skin incredibly easy to slip off once cooled. However, for candied sweet potatoes, I find peeling them raw is best as it prevents them from absorbing too much water prematurely.
With the sweet potatoes peeled, it’s time to slice them. This is a critical step for achieving uniform cooking and a pleasing presentation. I aim for slices that are about ½ to ¾ inch thick. If the slices are too thin, they might become mushy during baking; too thick, and they might not soften enough, leaving you with crunchy rather than tender candied sweet potatoes. I usually slice them crosswise into rounds, but if you have particularly large sweet potatoes, you can halve them lengthwise before slicing into crescent shapes. Consistency is key here: try to make all your slices roughly the same thickness. This ensures every piece of candied sweet potato on your plate is perfectly tender and coated in that wonderful glaze. Once sliced, set your sweet potatoes aside in a large bowl. You can even cover them with cold water if you’re not immediately proceeding to prevent browning, though it’s usually not necessary for a short wait.
Crafting the Luscious Glaze: The Heart of Your Candied Sweet Potatoes
Now, let’s talk about the magic that transforms humble sweet potatoes into irresistible candied sweet potatoes: the glaze. This sweet, spiced coating is what truly defines the dish. I like to prepare this glaze right before assembling, ensuring it’s warm and pourable.
In a medium saucepan, over medium-low heat, I combine the ½ cup of unsalted butter, 1 cup of packed light brown sugar, and ½ cup of granulated sugar. The reason I use both brown and granulated sugar is to achieve a balanced sweetness and a complex flavor profile. Brown sugar, with its molasses content, adds a deep, caramel-like richness, while granulated sugar contributes a cleaner, brighter sweetness and helps with the glaze’s structure. Stir frequently as the butter melts and the sugars dissolve. You want to ensure an even mixture and prevent the sugars from scorching at the bottom of the pan. This process usually takes about 3-5 minutes, until the mixture is smooth and bubbling gently.
Once the sugars are fully dissolved and the mixture is smooth, it’s time to introduce our aromatic spices. I stir in the ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground allspice (if using). The allspice is optional, but I highly recommend it for that extra layer of warm, complex flavor that truly elevates the candied sweet potatoes. Also, add the ½ teaspoon of salt at this stage. Don’t skip the salt! It’s incredibly important for balancing the intense sweetness and bringing out the natural flavors of the sweet potatoes and the spices. Without it, the glaze can taste one-dimensional and cloyingly sweet.
Next, pour in the ½ cup of water or orange juice. This liquid is essential for creating a pourable glaze and for helping the sweet potatoes cook down and absorb the flavors. If you opt for orange juice, you’ll infuse your candied sweet potatoes with a lovely bright, citrusy note that cuts through the richness beautifully. It’s a personal favorite addition of mine. Stir well to incorporate the liquid into the sugar mixture. Bring the glaze to a gentle simmer, then remove it from the heat. It should be thick enough to coat the back of a spoon but still fluid. Do not boil aggressively, as this can cause the sugar to crystallize. We’re aiming for a luscious, smooth glaze.
Finally, once you’ve removed the saucepan from the heat, stir in the 1 teaspoon of pure vanilla extract. Vanilla is best added off the heat as its delicate aroma can dissipate with prolonged high temperatures. This last touch of vanilla extract adds a wonderful depth of flavor and an irresistible aroma to your glaze, which will permeate every bite of your candied sweet potatoes. Give it one last good stir, and your incredible glaze is ready for action!
Assembling and Baking Your Candied Sweet Potatoes to Perfection
With our sweet potatoes prepped and our gorgeous glaze ready, we’re now just steps away from heavenly candied sweet potatoes. This phase brings everything together and sets the stage for the magical transformation in the oven.
First, preheat your oven to 375°F (190°C). While the oven heats, choose an appropriate baking dish. A 9×13-inch baking dish is ideal for 3 pounds of sweet potatoes, allowing for a good spread and even cooking. If your dish is too small, the sweet potatoes will steam rather than bake and caramelize. I usually lightly grease the dish with a bit of butter or non-stick spray, just to ensure nothing sticks, though the glaze itself will provide plenty of moisture and fat.
Now, arrange your sliced sweet potatoes in the prepared baking dish. I like to layer them slightly, overlapping each slice, creating an attractive pattern. You can also simply spread them out in an even layer. The key is to ensure they are not too crowded, as this allows the glaze to coat each piece and encourages even cooking. Once they’re all nestled in, gently pour the warm, luscious glaze evenly over the sweet potato slices. Use a spatula to ensure every drop of that glorious glaze makes it into the dish, coating as many sweet potato pieces as possible. Give the dish a gentle shake to help the glaze settle around all the slices. You want every sweet potato to be bathed in this sweet, spiced concoction.
Cover the baking dish tightly with aluminum foil. This is a crucial step for the initial baking phase. Covering the dish traps the steam, which helps the sweet potatoes soften beautifully without drying out. It creates a moist, tender environment that allows them to cook through evenly. Place the covered dish into your preheated oven and bake for 30 minutes. During this time, the sweet potatoes will begin to tenderize, and the flavors of the glaze will start to infuse into them. You’ll notice a wonderful aroma starting to waft from your oven, signaling the deliciousness to come.
After 30 minutes, carefully remove the dish from the oven and remove the foil. Be cautious of the steam that will escape! At this point, I like to gently stir the sweet potatoes, ensuring that all pieces get a chance to absorb that delicious glaze and preventing any from sticking to the bottom of the dish. This also helps to redistribute the glaze for even caramelization. Now, return the uncovered dish to the oven and continue baking for another 25 to 35 minutes. This is where the magic truly happens! Baking uncovered allows the glaze to thicken and caramelize, forming that characteristic sticky, glossy coating that makes candied sweet potatoes so irresistible. The edges of the sweet potatoes might start to brown slightly, which is exactly what we want for that rich flavor.
During this second baking phase, I highly recommend basting the sweet potatoes every 10-15 minutes with the glaze from the bottom of the dish. Use a large spoon to scoop up the glaze and drizzle it over the sweet potato slices. This re-coats the sweet potatoes, keeps them moist, and helps to build up that gorgeous, sticky glaze. This active step ensures maximum flavor and a beautifully glossy finish for your candied sweet potatoes.
Achieving the Ideal Texture and Flavor: Finishing Touches for Your Candied Sweet Potatoes
We’re almost there! Your kitchen is likely filled with the enticing aroma of cinnamon, nutmeg, and sweet caramel. Now it’s time to ensure your candied sweet potatoes reach their peak perfection in texture and flavor.
After the second baking period, usually around the 55-65 minute mark total, it’s time to check for doneness. Gently pierce a sweet potato slice with a fork or the tip of a paring knife. It should be very tender, with little to no resistance. If the sweet potatoes are still firm, simply return the dish to the oven and continue baking, uncovered, for another 5-10 minutes, checking every few minutes until they are perfectly tender. Remember, undercooked sweet potatoes can be tough, while overcooked ones can turn to mush. We’re aiming for a buttery-soft texture that still holds its shape. The glaze should be thick, syrupy, and beautifully caramelized at the edges of the dish.
Optional Toppings: Elevating Your Candied Sweet Potatoes
This is where you can add a touch of extra flair to your candied sweet potatoes! If you love a gooey, toasted topping, now is the time to add mini marshmallows. Sprinkle a generous layer of about 1 cup of mini marshmallows over the top of the hot sweet potatoes during the last 5 minutes of baking. Return the dish to the oven, keeping a very close eye on it. The marshmallows will puff up and turn a beautiful golden brown very quickly. Be careful not to burn them, as they can go from perfectly toasted to charcoal in a flash!
Alternatively, or in addition to marshmallows, you can sprinkle about ½ cup of chopped pecans over the top. For the best flavor and crunch, I recommend lightly toasting the pecans beforehand. You can do this by spreading them on a dry baking sheet and toasting them in the preheated oven for 5-7 minutes, or in a dry skillet over medium heat for a few minutes, until fragrant. Add them during the last 10 minutes of baking, or even just before serving, for a delightful nutty counterpoint to the sweetness. The combination of candied sweet potatoes with toasted pecans and a hint of citrus from orange juice in the glaze is simply divine!
Once your candied sweet potatoes are perfectly tender and any optional toppings are golden and bubbly, remove the dish from the oven. It’s important to let the dish rest for about 10-15 minutes before serving. This resting period allows the glaze to settle and thicken further, and the flavors to meld beautifully. It also makes them easier to serve without falling apart. The heat will continue to cook them slightly, and the internal temperature will equalize, resulting in a more uniform texture.
Serving and Enjoying Your Homemade Candied Sweet Potatoes
Serve your magnificent candied sweet potatoes warm, directly from the baking dish. Each spoonful will be a perfect balance of tender sweet potato and rich, sweet, spiced glaze. They are an absolute showstopper, especially for holiday meals, but honestly, they’re so good you’ll want to make them any time of year! The glossy, caramelized finish and the tender interior make these candied sweet potatoes an unforgettable side dish that disappears quickly from any table.
Tips and Tricks for the Best Candied Sweet Potatoes
To ensure your candied sweet potatoes are always a resounding success, I’ve gathered a few extra tips and tricks I’ve learned over the years. These little insights can make a big difference in the final outcome and help you master this comforting dish.
Choosing Your Sweet Potatoes Wisely
While any sweet potato will work, I often find that Jewel or Garnet varieties, which are commonly available, tend to be the best for candied sweet potatoes. They have a naturally sweeter flesh and a beautiful orange color that intensifies during cooking. Avoiding very large, older sweet potatoes can also be beneficial, as they can sometimes be stringier. Freshness is key for the best flavor and texture.
Don’t Overcrowd the Pan
This is such a common mistake! If your sweet potato slices are packed too tightly in the baking dish, they will steam instead of bake and caramelize. This results in a watery glaze and less flavorful, softer potatoes that don’t have that desirable slightly sticky exterior. If you have a particularly large batch, consider using two smaller baking dishes or a larger, wider roasting pan to give them enough room to breathe and allow that glorious glaze to reduce and concentrate properly.
Mastering the Glaze Consistency
If your glaze seems too thin after the initial covered baking time, don’t worry! Simply allow it to bake uncovered for a little longer, perhaps even increasing the oven temperature slightly (to 400°F/200°C) for the last 10-15 minutes, if the sweet potatoes are already tender. Keep a close eye on it, stirring occasionally, until it thickens to your desired syrupy consistency. If it becomes too thick during resting, you can always thin it slightly with a tablespoon or two of hot water or orange juice before serving.
Make-Ahead Options for Stress-Free Cooking
Candied sweet potatoes are a fantastic make-ahead dish, which is a huge plus, especially during busy holiday preparations. You can prepare the sweet potato slices and the glaze separately a day in advance. Store the sliced sweet potatoes submerged in cold water in an airtight container in the refrigerator (drain thoroughly and pat dry before assembling). The glaze can be made and stored in an airtight container in the fridge. When ready to bake, gently reheat the glaze on the stovetop until pourable, then proceed with the assembly and baking instructions as written. You can also bake the entire dish a day ahead, let it cool completely, cover, and refrigerate. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, then uncover for the last 10-15 minutes to allow the glaze to re-caramelize. This makes serving incredibly easy!
Storage and Leftovers
Leftover candied sweet potatoes are a delightful treat! Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in the microwave or, for best results, reheat them in a baking dish in a moderate oven (around 325-350°F / 160-175°C) until heated through. If they seem a bit dry, you can add a tablespoon or two of water or orange juice before reheating to help moisten the glaze. The flavors often deepen overnight, making them almost better the next day!
Creative Flavor Variations
Don’t be afraid to get creative with your candied sweet potatoes!
- Citrus Zest: Add the zest of one orange or lemon to the glaze for an even brighter, more aromatic finish. The oils from the zest will infuse beautifully.
- Ginger Kick: For those who love a bit of a spicy warmth, add ¼ teaspoon of ground ginger or even a teaspoon of finely grated fresh ginger to the glaze.
- Boozy Indulgence: Replace half of the water or orange juice with a splash of bourbon or rum for a more adult, sophisticated twist. The alcohol will cook off, leaving behind a wonderful depth of flavor.
- Nutty Variations: Besides pecans, consider walnuts, almonds, or even a mix of your favorite nuts for the topping.
- Spiced Pecan Topping: Before adding pecans, toss them with a pinch of cinnamon and a tiny dash of cayenne pepper for a sweet-and-spicy crunch.
By keeping these tips in mind, you’ll consistently create candied sweet potatoes that are tender, perfectly sweet, and bursting with flavor. Enjoy the process and the incredibly delicious results!
Conclusion:
And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey together. If you’ve followed along, you’re now armed with the knowledge and confidence to create a truly unforgettable dish. This isn’t just another side dish; it’s a harmonious blend of simple ingredients transforming into something truly extraordinary. I truly believe that my recipe for these incredible
Candied Sweet Potatoes
is an absolute game-changer, a quintessential addition to any meal, whether it’s a grand holiday feast or a cozy weeknight dinner that calls for a touch of warmth and indulgence. The magic lies in the way the natural sweetness of the potatoes is amplified and caramelized, creating a rich, glossy exterior that gives way to a melt-in-your-mouth interior. It’s that perfect balance of tender and subtly firm, sweet but never cloying, with hints of the warming spices that bring it all together. Every spoonful is a testament to the power of simple, honest cooking that yields spectacular results. Trust me when I say, once you’ve tasted these, you’ll understand why they quickly become a beloved staple in your culinary repertoire.
Now, let’s talk about how to truly make these your own, and how to enjoy every last morsel. While these
Candied Sweet Potatoes
are traditionally a star on the Thanksgiving or Christmas table, imagine them bringing a touch of sunshine to your spring brunch alongside a savory quiche, or as a surprisingly delightful accompaniment to a perfectly grilled chicken breast on a summer evening. For a comforting autumn dinner, they pair beautifully with a hearty pork roast or a succulent baked ham. Don’t limit their potential! Consider a delightful breakfast twist: chop up any leftovers and fold them into a sweet potato hash with some crispy bacon and a fried egg, or even gently warm them and serve alongside a stack of fluffy pancakes or waffles for an indulgent morning treat. If you’re feeling adventurous, elevate them further by stirring in a handful of toasted pecans or walnuts during the last few minutes of cooking for an added crunch and nutty depth. A splash of orange zest can brighten the whole dish, cutting through the sweetness with a vibrant citrus note, or for a more decadent, grown-up version, a tiny whisper of bourbon or dark rum in the glaze can add an incredible layer of sophisticated flavor. For those with a sweet tooth, a dollop of vanilla bean ice cream or a swirl of fresh whipped cream turns this side dish into an impromptu dessert, especially when garnished with a sprinkle of cinnamon.
I cannot stress enough how much joy you will find in preparing and sharing this recipe. There’s a profound satisfaction in watching these humble sweet potatoes transform, becoming so much more than the sum of their parts. It’s a recipe that’s designed for success, even for the most novice of cooks, promising a dish that looks as impressive as it tastes. So, please, don’t just read about it – roll up your sleeves, gather your ingredients, and give these incredible
Candied Sweet Potatoes
a try in your own kitchen. I promise you won’t regret it. The aroma alone as they bake will fill your home with a comforting warmth, and the first bite will confirm that you’ve created something truly special. Once you’ve experienced the magic, I would absolutely love to hear all about it! Did you try a new variation? Did you serve them with a unique main course? What did your family and friends think? Please come back and share your experiences in the comments below, or better yet, snap a photo and share it on your social media, tagging me so I can celebrate your culinary triumph with you. Your feedback and personal touches inspire me and enrich our entire cooking community. Happy cooking, and may your table always be filled with warmth, flavor, and wonderful company!
Candied Sweet Potatoes
Sweet, sticky, and perfectly spiced, these candied sweet potatoes are a beloved classic, especially for holiday gatherings. They offer a perfect balance of earthy notes and indulgent sweetness with a rich, caramelized glaze.
Ingredients
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3 lbs sweet potatoes
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½ cup (1 stick) unsalted butter
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1 cup packed light brown sugar
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½ cup granulated sugar
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground allspice (optional)
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½ tsp salt
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½ cup water or orange juice
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1 tsp pure vanilla extract
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1 cup mini marshmallows (optional)
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½ cup chopped pecans (optional)
Instructions
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Step 1
Peel and slice sweet potatoes into ½ to ¾ inch thick rounds. Set aside. -
Step 2
In a medium saucepan over medium-low heat, melt butter with brown sugar and granulated sugar, stirring until fully dissolved (3-5 mins). Stir in cinnamon, nutmeg, allspice (if using), and salt. Add water or orange juice; bring to a gentle simmer. Remove from heat and stir in vanilla extract. Glaze should be smooth and fluid. -
Step 3
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange sweet potato slices in the dish, layering slightly. Pour the warm glaze evenly over the sweet potatoes. Cover tightly with aluminum foil and bake for 30 minutes. -
Step 4
Carefully remove foil. Gently stir sweet potatoes to redistribute the glaze. Return to oven, uncovered, and continue baking for another 25-35 minutes, basting with glaze every 10-15 minutes, until sweet potatoes are very tender and the glaze is thick and caramelized. Edges should be slightly browned. -
Step 5
If using marshmallows, sprinkle 1 cup mini marshmallows over the sweet potatoes during the last 5 minutes of baking, watching closely until puffed and golden brown. If using pecans, sprinkle ½ cup chopped pecans during the last 10 minutes of baking or just before serving. -
Step 6
Remove from oven and let the candied sweet potatoes rest for 10-15 minutes before serving warm. This allows the glaze to settle and thicken.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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