Candied Sweet Potatoes are a classic holiday side featuring tender sweet potatoes baked in a buttery, spiced brown sugar sauce until it crystallizes and leaves a delicate, crispy, sweet candy coating on each sweet potato bite.
Course Side Dish
Cuisine American
Keyword Candied Sweet Potatoes
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 8
Calories 277kcal
Author Michelle
Ingredients
6large sweet potatoes
½cupbutter
1cupbrown sugar
¼teaspoonsalt
Optional Spices
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonground ginger
1teaspoonvanilla
Instructions
Preheat oven to 425°F.
Bake sweet potatoes on a lined baking sheet for about 35 minutes, until almost cooked through and tender but not too soft.
Remove from oven and allow to cool enough to handle. Change oven temperature to 375°F.
Peel skins off potatoes and cut into ½-inch slices.
Arrange slices in a 3 quart casserole dish
To a medium saucepan over medium heat. Add butter, sugar, and salt. Stir to combine.
Heat to boiling. Boil for 5 minutes, stirring often.
Remove from heat. Stir in vanilla and/or cinnamon, nutmeg, and ginger, if using.
Pour glaze over sweet potatoes.
Bake for about 1 hour at 375°F, uncovered, gently stirring every 15 to 20 minutes to coat the sweet potatoes. You'll be able to tell they're done when they turn a very rich orange-ish brown. Your sugar mixture will stay runny on the bottom.
Allow to cool at room temperature for 10 minutes before serving.
Video
Notes
Make Ahead: Prepare the sweet potatoes and the glaze (through step 9), and combine both in the casserole dish. Then cover and refrigerator for up to 24 hours. When ready to bake, add an additional 10-15 minutes to the cooking time to account for the cold dish.
Storage: Store covered in the refrigerator for up to 5 to 7 days. Reheat in a skillet on the stovetop or in individual portion in the microwave.