Candied sweet potatoes are a delightful dish that brings warmth and sweetness to any meal. This classic recipe pairs perfectly with holiday dinners or as a comforting side for weeknight meals. It combines the natural sweetness of sweet potatoes with rich butter and brown sugar, creating a dish that is both delicious and satisfying.
Why Make This Recipe
Making candied sweet potatoes is a great way to enjoy the sweetness and nutrition of sweet potatoes. They are easy to prepare and require just a few simple ingredients. This recipe is not only a crowd-pleaser but also adds a beautiful pop of color to your table. Plus, the aroma that fills your kitchen while they bake is simply irresistible.
How to Make Candied Sweet Potatoes
Ingredients
- 4-5 large sweet potatoes
- ½ cup butter
- 1 cup brown sugar
Directions
- Preheat your oven to 350 degrees Fahrenheit.
- Rinse and scrub the sweet potatoes to remove any dirt.
- Peel and slice the potatoes into ¼-inch thick rounds.
- In a medium-sized saucepan, melt the butter over medium-high heat.
- Once the butter is melted, add the brown sugar and stir until well combined.
- Place the sliced sweet potatoes into a 13 x 9 x 2-inch baking dish.
- Pour the brown sugar butter mixture over the sweet potatoes, making sure they are evenly coated.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and gently stir the sweet potatoes.
- Bake for another 10-15 minutes until the sweet potatoes are tender.
- Let the dish sit for about 10 minutes to allow the sauce to thicken before serving.
How to Serve Candied Sweet Potatoes
Serve candied sweet potatoes warm as a side dish. They pair wonderfully with roasted meats, like turkey or ham. Garnish with nuts or marshmallows for added texture and sweetness if desired.
How to Store Candied Sweet Potatoes
To store leftover candied sweet potatoes, transfer them to an airtight container and refrigerate. They can be kept in the fridge for up to 3-4 days. Reheat in the oven or microwave before serving again.
Tips to Make Candied Sweet Potatoes
- For extra flavor, add a pinch of cinnamon or nutmeg to the brown sugar mixture.
- Make sure the sweet potatoes are cut evenly for uniform cooking.
- If you like a thicker sauce, let it bake uncovered for a few extra minutes.
Variation
For a nutty twist, you can add chopped pecans or walnuts on top before baking. Another option is to use maple syrup instead of brown sugar for a different kind of sweetness.
FAQs
1. Can I use canned sweet potatoes for this recipe?
Yes, you can use canned sweet potatoes, but fresh sweet potatoes yield the best flavor and texture.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the sweet potatoes and the brown sugar mixture ahead of time. Just assemble and bake when ready to serve.
3. Is this dish suitable for vegan diets?
You can make a vegan version by substituting the butter with a plant-based alternative and using coconut sugar instead of brown sugar.
Candied Sweet Potatoes
Ingredients
Main Ingredients
- 4-5 large large sweet potatoes Fresh sweet potatoes yield the best flavor and texture.
- ½ cup butter Can be substituted with a plant-based alternative for a vegan version.
- 1 cup brown sugar Maple syrup can be used as an alternative for a different flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Rinse and scrub the sweet potatoes to remove any dirt.
- Peel and slice the potatoes into ¼-inch thick rounds.
Cooking
- In a medium-sized saucepan, melt the butter over medium-high heat.
- Once the butter is melted, add the brown sugar and stir until well combined.
- Place the sliced sweet potatoes into a 13 x 9 x 2-inch baking dish.
- Pour the brown sugar butter mixture over the sweet potatoes, making sure they are evenly coated.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and gently stir the sweet potatoes.
- Bake for another 10-15 minutes until the sweet potatoes are tender.
- Let the dish sit for about 10 minutes to allow the sauce to thicken before serving.
