Description
Candied Sweet Potatoes feature tender slices of sweet potatoes baked in a luscious, spiced maple-brown sugar sauce that caramelizes to perfection. This classic side dish combines warm autumnal flavors of cinnamon, nutmeg, and ginger with the natural sweetness of maple syrup and brown sugar, finished with a hint of vanilla. Perfect for holiday dinners or comforting family meals, these sweet potatoes are garnished optionally with rosemary and flaky sea salt for an added aromatic touch.
Ingredients
Scale
Sweet Potatoes
- 5-6 medium sweet potatoes (3-4 lbs)
- 1/2 teaspoon salt
Sauce
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 Tablespoon (15ml) water
- 1/4 cup (60ml) pure maple syrup
- 1 cup (200g) packed light or dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- optional: 2 teaspoons orange zest
Garnish (Optional)
- chopped fresh or dried rosemary
- flaky sea salt
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into 1/2 inch thick rounds. Place the slices in a greased 9×13-inch or similar 3-quart baking dish. Sprinkle with 1/2 teaspoon salt and toss to evenly coat. Grease the dish with nonstick spray to prevent sticking.
- Preheat Oven: Set your oven to 375°F (191°C) and allow it to fully preheat while you make the sauce.
- Make the Sauce: Cut the stick of butter in half to help it melt faster. In a medium saucepan over medium heat, combine butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Stir continuously until the butter fully melts. Then stop stirring and bring the mixture to a gentle boil. Allow it to boil without stirring for 2 minutes to thicken. Remove from heat and stir in the vanilla extract and orange zest if using.
- Coat Sweet Potatoes: Pour the warm spiced sauce over the sliced sweet potatoes and toss gently to coat all pieces evenly with the sauce.
- Bake: Place the baking dish in the oven and bake uncovered for 20 minutes. After 20 minutes, cover the dish with aluminum foil to ensure even baking and continue to bake for an additional 40 minutes, stirring every 20 minutes to prevent sticking and ensure all pieces are coated well.
- Finish and Garnish: Remove the dish from the oven after one hour of baking. If desired, sprinkle chopped rosemary and flaky sea salt on top for added flavor. Let the sweet potatoes cool uncovered for 10 minutes; the sauce will thicken as it cools.
- Store Leftovers: Cover and refrigerate any leftovers for up to 1 week. The sauce will thicken in the fridge but can be thinned by reheating in the microwave before serving.
Notes
- Cutting the butter in half helps it melt more quickly and evenly during sauce preparation.
- Covering the dish with foil after 20 minutes of baking helps prevent the sweet potatoes from drying out and allows them to bake evenly.
- Optional orange zest adds a bright citrus note that complements the warm spices.
- Garnishing with chopped rosemary and flaky sea salt adds an aromatic and flavorful contrast to the sweetness.
- Stirring every 20 minutes during baking keeps the sweet potatoes evenly coated and prevents burning.
- Leftover candied sweet potatoes reheat well in the microwave, though the sauce may thicken when chilled.
