Candied Sweet Potatoes
Tender sweet potatoes with caramelized edges in a buttery maple glaze. Simple ingredients and foolproof steps make this the perfect side dish for holidays or any dinner.
Ingredients
- 5 sweet potatoes medium, 3-4 lbs, smooth and firm
- 1/2 teaspoon salt
Sauce
- 1/2 cup unsalted butter 8 Tbsp; 113g
- 1 Tablespoon water 15ml
- 1/4 cup pure maple syrup 60ml, use real maple not pancake syrup
- 1 cup brown sugar 200g packed, light or dark
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest optional
Optional Garnish
- fresh or dried rosemary chopped
- flaky sea salt
Instructions
- Preheat oven to 375°F. Peel sweet potatoes and slice into 1/2-inch thick rounds. Grease a 9x13-inch baking dish with nonstick spray.
- Arrange sliced sweet potatoes in the prepared baking dish. Sprinkle with salt and toss to coat evenly.
- In a medium saucepan over medium heat, combine butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Stir until butter melts and sugar dissolves.
- Once melted, stop stirring and let the mixture come to a gentle boil. Boil for 2 minutes without stirring.
- Remove from heat and stir in vanilla extract and orange zest (if using).
- Pour the sauce over the sweet potatoes and toss to coat each slice evenly.
- Bake uncovered for 20 minutes. Remove from oven, stir well, then cover with aluminum foil.
- Bake for another 20 minutes. Remove, stir again, and bake for a final 20 minutes (total 60 minutes).
- Remove from oven and let rest uncovered for 10 minutes. The sauce will thicken as it cools.
- Garnish with chopped rosemary and flaky sea salt if desired. Serve warm.
Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 1 week. Reheat in the microwave until heated through.
Make Ahead: Peel and slice potatoes 24 hours ahead and store in cold water in the fridge. Make sauce 1-2 days ahead and refrigerate. Freeze the complete dish for up to 3 months; thaw overnight and reheat at 350°F for 25 minutes.
Tips: Use firm sweet potatoes with smooth, reddish or copper-colored skin. Slice uniformly to ensure even cooking. Don't skip the stirring intervals to prevent burning and ensure caramelization. Orange zest adds brightness that cuts through the richness.