Easy Candied Sweet Potatoes Recipe (Perfect Every Time)

You know that moment when you pull something out of the oven and everyone in the house suddenly appears in the kitchen?

Yeah. That’s what happens with these candied sweet potatoes.

I’ve been making this dish for years now. And honestly? It never gets old. People always ask for the recipe. They always go back for seconds. Sometimes thirds.

The best part? You don’t need to be some fancy chef to pull this off. No special equipment. No complicated steps. Just simple ingredients and your oven doing most of the work.

Why This Recipe Works

Let me tell you what makes this dish so special.

First up: texture.

The sweet potatoes come out incredibly tender. Like, cut-with-a-fork tender. But they still hold their shape, which is impressive. And those edges? They get these gorgeous caramelized bits that add so much depth.

Then there’s the sauce.

Oh, the sauce.

It’s rich. It’s glossy. It clings to every single slice. I’ve spent years tweaking this recipe, adding warming spices that work perfectly with the natural sweetness of the potatoes.

The result? Something that tastes way more complex than the effort you put in.

What You’re Getting Into

Here’s what happens when you make this:

• The potatoes absorb all those incredible flavors
• Every slice gets coated in a buttery glaze that caramelizes as it bakes
• The maple syrup and brown sugar create layers of sweetness (without being too sweet)
• The spices add warmth that makes every bite interesting

I love how forgiving this recipe is.

New to cooking? Perfect. You’ll do great.

The steps are simple. Hard to mess up, honestly. Plus, you can prep everything ahead of time. Which makes hosting way less stressful.

Not Just for Holidays

Sure, this dish shines at Thanksgiving. Christmas. Easter.

But here’s the thing…

I don’t save it for special occasions.

Last Sunday? Made it alongside roasted chicken. Regular weeknight. My family loved it.

I’ve served it at casual dinner parties. Always gets rave reviews. The sweet-savory balance works with pretty much everything.

Let’s Talk Ingredients

Before we dive in, here’s what you need to know.

The ingredient list? Super short.

Most of this stuff is probably already in your pantry. The sweet potatoes are the star here, so pick good ones. Look for firm potatoes with smooth skin.

Another thing I love? Shopping convenience.

You can buy everything now. Like, weeks in advance if you want. Sweet potatoes store beautifully in a cool, dry spot. Everything else is shelf-stable.

No last-minute panic shopping required.

Ready to make something delicious?

Let’s break this down.

The Recipe

Quick Stats

Timing	Details
Prep Time	10 minutes
Cook Time	1 hour
Total Time	1 hour 10 minutes
Servings	8-10 people
Difficulty	Easy (seriously)

What You Need

Ingredient	Quantity	Notes
Sweet potatoes (medium)	5-6 (3-4 lbs)	Look for smooth, firm skin
Salt	1/2 teaspoon	For seasoning slices
Unsalted butter	1/2 cup (8 Tbsp; 113g)	Creates the sauce base
Water	1 Tablespoon (15ml)	Helps thin the sauce
Pure maple syrup	1/4 cup (60ml)	Use real maple, not pancake syrup
Brown sugar	1 cup (200g) packed	Light or dark works
Ground cinnamon	3/4 teaspoon	Adds warmth
Ground nutmeg	1/2 teaspoon	Complements cinnamon
Ground ginger	1/2 teaspoon	Provides brightness
Pure vanilla extract	1 teaspoon	Enhances overall flavor
Orange zest	2 teaspoons	Optional, adds freshness
Fresh or dried rosemary	For garnish	Optional topping
Flaky sea salt	For garnish	Optional, balances sweetness

How to Make It

Step 1: Prep the Potatoes

Grab your vegetable peeler and get to work.

Peel all your sweet potatoes over a cutting board (catches the mess). Then slice them into rounds. About half an inch thick.

Why half an inch?

Thinner and they’ll overcook. Thicker and they’ll be undercooked. This is the sweet spot.

Grab a 9×13-inch baking dish. Grease it up (I just use nonstick spray). Arrange your sliced potatoes inside.

Sprinkle that salt evenly over everything. Then toss it all together. You want every piece seasoned.

Now turn on your oven. Set it to 375°F.

While it preheats, we’re making the sauce.

Step 2: The Sauce (This is Where Magic Happens)

Cut your butter stick in half. It melts faster this way.

Toss it in a medium saucepan. Add the water, maple syrup, and brown sugar. Then all your spices: cinnamon, nutmeg, and ginger.

Turn the heat to medium.

Start stirring as everything warms up. Keep going until the butter melts completely and mixes with the sugar.

Once it’s melted?

Stop stirring.

Let the mixture come to a gentle boil. This part is important for getting the right consistency.

Let it boil for two minutes. Don’t touch it. I know it’s tempting. Resist.

The mixture will bubble and thicken slightly.

After two minutes, pull it off the heat immediately.

Now stir in your vanilla extract.

The smell at this point? Incredible.

Using orange zest? Add it now. The heat releases all those citrus oils.

Step 3: Bake It

Pour that gorgeous sauce over your sweet potato slices.

Use a spoon or spatula to toss everything together. Make sure the sauce coats each piece. This ensures every bite has flavor.

Slide the dish into your oven.

Set a timer for one hour total.

But here’s the catch…

After the first 20 minutes, pull it out. Give everything a good stir. This prevents sticking and helps with even caramelization.

Then cover the dish with aluminum foil. This helps the potatoes cook through evenly.

Set another timer for 20 minutes. Stir again.

One more 20-minute round. Final stir.

After the full hour, your sweet potatoes should be fork-tender. Those edges? Gorgeously caramelized.

Pull it out of the oven. Let it rest uncovered for 10 minutes.

The sauce will be thin right now. That’s normal. It thickens as it cools.

The Finishing Touch

Using those optional garnishes?

Now’s your moment.

Sprinkle chopped rosemary and flaky sea salt across the top. These add visual appeal and a nice flavor contrast.

Storing Leftovers

Good news: these keep well.

Store them in the refrigerator for up to one week. Use a covered container.

The sauce will thicken when cold. But it returns to that glossy state when you reheat it. Just warm portions in the microwave until heated through.

Easy.

Tips That Actually Matter

Picking Your Sweet Potatoes

This makes a difference.

Look for potatoes with reddish or copper-colored skin. Give them a gentle squeeze. They should feel firm.

Avoid any with soft spots. Or sprouting eyes. Those are past their prime.

Slicing Consistency

Aim for uniform thickness.

Everything cooks at the same rate this way. I used a ruler the first few times to get a feel for half-inch slices.

Sounds silly? Maybe. But it works.

Don’t Skip the Stirring

Those stirring intervals? Not suggestions.

They prevent burning. They ensure the sauce caramelizes on all sides.

Set timers. You’ll forget otherwise. I always do.

Make It Ahead

This recipe is perfect for advance prep.

Here’s what you can do:

24 hours ahead: Peel and slice your sweet potatoes. Store them in the fridge in a covered container filled with cold water. Drain before using.

1-2 days ahead: Make the sauce completely. Refrigerate it in a sealed container. When you’re ready, gently reheat until it becomes pourable again.

Up to 3 months ahead: Freeze the whole dish. Let it cool completely first. Transfer to a freezer-safe container with a tight lid. Thaw overnight in the fridge, then reheat covered at 350°F for about 25 minutes.

Switch It Up

Want to experiment? Go for it.

Some people add a pinch of cloves. Or allspice. Others prefer more ginger for extra zing.

The orange zest truly elevates this dish, by the way. It adds brightness that cuts through all that richness. Fresh zest works best, but dried will work in a pinch.

Here’s another idea…

Try adding a splash of citrus juice to the sauce. Lemon or orange juice both work wonderfully.

Your Questions Answered

Can I use regular potatoes instead?

Short answer: no.

Sweet potatoes work best here because of their natural sweetness and texture. Regular potatoes won’t give you the same results.

Yams could work as a substitute. But they have a different flavor profile.

My sauce is too thin/too thick. What’s wrong?

Nothing’s wrong.

Sauce consistency changes with temperature. Right out of the oven? It’s quite thin. As it cools, it thickens up.

Too thick after refrigeration? Just reheat it gently. It’ll return to the proper consistency.

Can I cut down on the sugar?

You can decrease the brown sugar by up to half.

But fair warning: this will affect the caramelization. The maple syrup provides necessary moisture, so I wouldn’t reduce that.

The result will be less sweet. Still tasty though.

I don’t have maple syrup. Can I substitute?

Pure maple syrup adds a distinct flavor.

But you could use honey. Or additional brown sugar mixed with water. The taste will be different, but the recipe still works.

How do I stop the potatoes from sticking?

Two things:

• Grease your baking dish properly
• Stir every 20 minutes

If you notice sticking anyway, add a tablespoon of water during one of your stirring sessions.

Enjoy your perfectly candied sweet potatoes!