22 Delicious Sweet Potato Candied Recipes to Savor

Ready to transform humble sweet potatoes into irresistible candied delights? Whether you’re craving classic holiday side dishes or modern twists on this comforting favorite, we’ve gathered 22 mouthwatering recipes that will satisfy every sweet tooth. From quick stovetop versions to slow-cooked perfection, get ready to discover your new go-to candied sweet potato creation that will have everyone asking for seconds!

Classic Brown Sugar Candied Sweet Potatoes

Few dishes capture the essence of autumn’s warmth quite like these glazed sweet potatoes, where humble roots transform into glistening, caramel-kissed jewels through patient simmering and careful attention. Forgiving yet sophisticated, this classic preparation elevates the natural sweetness of the potatoes with deep molasses notes and a glossy, clingy sauce that promises comfort in every bite. Follow these straightforward steps to achieve that perfect balance between tender interior and candied exterior that makes this dish a perennial favorite.

Ingredients

– About 2 pounds of sweet potatoes, peeled and cut into 1-inch chunks
– A good ½ cup of packed dark brown sugar
– A generous 4 tablespoons of unsalted butter
– A healthy splash of pure maple syrup (about ¼ cup)
– A couple of pinches of kosher salt
– A dash of ground cinnamon
– A cup of water

Instructions

1. Place the peeled and cut sweet potato chunks into a large, heavy-bottomed saucepan or Dutch oven.
2. Add the packed dark brown sugar, unsalted butter, pure maple syrup, kosher salt, and ground cinnamon directly over the potatoes.
3. Pour in 1 cup of water to create the cooking liquid.
4. Set the saucepan over medium-high heat and bring the mixture to a boil, which should take about 5-7 minutes.
5. Once boiling, immediately reduce the heat to maintain a gentle simmer.
6. Cover the saucepan with a lid and simmer for 20 minutes to allow the potatoes to become fork-tender.
7. Remove the lid and continue simmering uncovered for another 15-20 minutes, until the liquid reduces significantly and thickens into a syrupy glaze. (Tip: Avoid stirring too vigorously during this stage to prevent the potatoes from breaking apart.)
8. Gently tilt and swirl the pan occasionally to coat all potato pieces evenly with the reducing syrup.
9. Cook until the syrup thickens enough to coat the back of a spoon and reaches a temperature of 215°F on a candy thermometer. (Tip: Using a thermometer ensures the perfect glaze consistency without guesswork.)
10. Continue cooking for 2-3 more minutes until the glaze becomes deep amber and bubbles slowly.
11. Remove the saucepan from the heat and let it stand for 5 minutes to allow the glaze to set slightly. (Tip: This resting period helps the glaze adhere beautifully to the potatoes.)
12. Transfer the candied sweet potatoes to a serving dish, spooning any remaining glaze over the top.
Know that you’ve achieved perfection when each glossy piece yields effortlessly to the fork, revealing a creamy interior that contrasts wonderfully with the crisp, candied edges. The deep caramel notes from the brown sugar and maple create a complex sweetness that needs no accompaniment, though a sprinkle of flaky sea salt just before serving provides a delightful savory counterpoint. Consider serving these alongside roasted poultry or as the star of your holiday table, where their shimmering appearance and comforting flavor will undoubtedly earn compliments.

Maple Glazed Candied Sweet Potatoes

Vividly caramelized and glistening with amber sweetness, these maple-glazed candied sweet potatoes transform humble roots into an elegant side dish worthy of any holiday table. Their tender interiors soak up the rich, buttery syrup while developing crisp, candied edges that offer the perfect textural contrast. This autumnal classic balances earthy sweetness with warm spice notes, creating a comforting yet sophisticated addition to your seasonal repertoire.

Ingredients

– About 3 pounds of sweet potatoes, peeled and sliced into ½-inch thick rounds
– A generous ½ cup of pure maple syrup
– 4 tablespoons of unsalted butter, cut into small pieces
– A good pinch of kosher salt
– A couple of dashes of ground cinnamon
– A splash of vanilla extract
– A handful of chopped pecans for topping (optional but recommended!)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, slightly overlapping them if necessary.
3. In a small saucepan over medium heat, combine the maple syrup, butter pieces, salt, and cinnamon, stirring constantly until the butter fully melts and the mixture becomes smooth and bubbly, about 3-4 minutes.
4. Remove the saucepan from heat and stir in the vanilla extract until well incorporated.
5. Pour the warm maple glaze evenly over the arranged sweet potatoes, using a spatula to ensure every slice gets coated.
6. Cover the baking dish tightly with aluminum foil and bake for 30 minutes to allow the potatoes to steam and become tender.
7. Remove the foil and carefully baste the sweet potatoes with the syrupy liquid from the bottom of the dish using a pastry brush or spoon.
8. Return the dish to the oven uncovered and continue baking for another 25-30 minutes, basting every 10 minutes, until the potatoes are fork-tender and the glaze has thickened significantly.
9. Sprinkle the chopped pecans evenly over the top during the last 5 minutes of baking to lightly toast them.
10. Remove from oven and let rest for 10 minutes before serving to allow the glaze to further thicken and cling to the potatoes.

Nothing compares to the way these candied sweet potatoes develop a glossy, crackly crust while maintaining their creamy interior texture. The maple glaze reduces to a thick, caramel-like coating that clings beautifully to each slice, creating a perfect balance between sweet and savory elements. Consider serving them alongside roasted turkey or pork chops, where their rich sweetness provides a delightful counterpoint to savory main courses, or simply enjoy them as the star of your vegetable side selection.

Cinnamon-Spiced Candied Sweet Potatoes

Luscious sweet potatoes transform into an autumnal masterpiece when glazed with warm spices and caramelized to perfection. This elegant side dish brings sophisticated comfort to any holiday table, balancing natural sweetness with aromatic complexity. The rich mahogany glaze clings beautifully to each tender slice, creating a dish that’s as visually stunning as it is delicious.

Ingredients

– About 3 pounds of sweet potatoes, peeled and sliced into ½-inch rounds
– A good glug of olive oil (about 2 tablespoons)
– A generous ½ cup of pure maple syrup
– 3 tablespoons of unsalted butter
– A heaping teaspoon of ground cinnamon
– A pinch of freshly grated nutmeg
– Just a dash of fine sea salt
– A couple of tablespoons of orange juice for brightness

Instructions

1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Arrange the sweet potato rounds in a single layer on the prepared baking sheet, making sure they don’t overlap.
3. Drizzle the olive oil evenly over the sweet potatoes, then use your hands to coat each piece thoroughly.
4. Roast for 25 minutes until the edges begin to soften and develop light golden spots.
5. While the potatoes roast, combine maple syrup, butter, cinnamon, nutmeg, and salt in a small saucepan over medium heat.
6. Whisk constantly until the butter melts completely and the mixture becomes smooth and fragrant, about 3-4 minutes.
7. Stir in the orange juice and continue cooking for another minute until the glaze slightly thickens.
8. Remove the sweet potatoes from the oven and carefully pour the warm glaze over them, using a spoon to ensure even coverage.
9. Return the baking sheet to the oven and continue roasting for 15-20 minutes until the glaze becomes bubbly and caramelized around the edges.
10. Let the sweet potatoes rest for 5 minutes before serving to allow the glaze to set properly. Velvety soft interiors contrast beautifully with the crisp, candied edges, creating a textural symphony in every bite. The warm cinnamon notes deepen the natural sweetness while the orange juice provides a subtle citrus lift that prevents the dish from becoming cloying. For an elegant presentation, arrange the glazed rounds in concentric circles and garnish with toasted pecans for added crunch.

Honey Butter Candied Sweet Potatoes

Luminous with a caramelized glow, these honey butter candied sweet potatoes transform humble roots into a sophisticated side dish that balances earthy sweetness with rich, buttery notes. Each tender slice emerges glistening from the oven, offering a harmonious blend of autumnal warmth and elegant simplicity that elevates any holiday table or weeknight dinner. The careful candying process creates a delicate crust that gives way to a velvety interior, making this recipe both visually stunning and deeply satisfying.

Ingredients

– 3 large sweet potatoes, peeled and sliced into ½-inch rounds
– ½ cup of good quality honey
– 6 tablespoons of unsalted butter
– A generous pinch of kosher salt
– A splash of pure vanilla extract
– A couple of fresh thyme sprigs for that herby touch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the sweet potato rounds in a single layer on the prepared baking sheet, ensuring they don’t overlap for even cooking.
3. In a small saucepan over medium heat, melt the butter completely until it begins to foam slightly.
4. Whisk the honey into the melted butter until fully incorporated and the mixture becomes smooth and fragrant.
5. Stir in the kosher salt and vanilla extract, continuing to whisk for about 30 seconds until everything is well combined.
6. Carefully pour the honey-butter mixture over the sweet potato rounds, using a pastry brush to coat each piece thoroughly on both sides.
7. Scatter the fresh thyme sprigs over the potatoes, tucking some between the slices for infused flavor.
8. Bake for 35-40 minutes, then use tongs to flip each sweet potato round to ensure even caramelization on both sides.
9. Continue baking for another 20-25 minutes until the edges are deeply caramelized and the centers are fork-tender.
10. Remove from oven and let rest for 5 minutes before serving to allow the glaze to set properly.

Zestfully glazed and aromatic, these candied sweet potatoes offer a delightful contrast between their crisp, caramelized edges and creamy, soft interiors. The honey butter creates a shimmering coating that crackles slightly when pierced, revealing the tender flesh beneath. For an elegant presentation, arrange them overlapping on a platter and garnish with fresh thyme, or crumble over toasted pecans for added texture and nutty complexity.

Orange Zest Candied Sweet Potatoes

Zesty and sophisticated, these orange zest candied sweet potatoes transform humble root vegetables into an elegant side dish that balances earthy sweetness with bright citrus notes. Perfect for holiday tables or elevated weeknight dinners, this recipe creates glossy, caramel-coated slices that will become an instant family favorite.

Ingredients

– 3 large sweet potatoes, peeled and sliced into ½-inch rounds
– ½ cup of packed brown sugar
– ¼ cup of unsalted butter
– A generous splash of fresh orange juice (about ¼ cup)
– The zest from one large orange
– A good pinch of kosher salt
– A couple of tablespoons of water

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, slightly overlapping if necessary.
3. In a small saucepan over medium heat, melt the butter completely, which should take about 2 minutes.
4. Stir in the brown sugar, orange juice, orange zest, salt, and water until the sugar dissolves and the mixture becomes smooth, about 3-4 minutes of constant stirring.
5. Tip: For maximum flavor, use a microplane to zest the orange directly into the saucepan to capture all the essential oils.
6. Pour the warm syrup evenly over the arranged sweet potatoes, making sure each slice gets coated.
7. Cover the baking dish tightly with aluminum foil to trap steam and help the potatoes cook through.
8. Bake covered for 30 minutes, until the potatoes are just tender when pierced with a fork.
9. Remove the foil and baste the potatoes with the syrupy liquid from the bottom of the dish.
10. Tip: Basting ensures even caramelization and prevents the edges from drying out.
11. Return the dish to the oven uncovered and bake for another 20-25 minutes, until the syrup thickens and the potato edges develop golden spots.
12. Tip: Let the dish rest for 10 minutes before serving—this allows the syrup to thicken further and cling beautifully to the potatoes.
Buttery and fragrant, these candied sweet potatoes offer a delightful contrast between their tender interior and sticky, citrus-kissed glaze. The orange zest cuts through the richness with its bright, aromatic quality, making each bite complex yet comforting. For an elegant presentation, garnish with fresh thyme sprigs or serve alongside roasted poultry to let the sweet and savory elements complement each other perfectly.

Bourbon Infused Candied Sweet Potatoes

Sublimely rich and sophisticated, these bourbon-infused candied sweet potatoes transform the humble tuber into an autumnal masterpiece. The deep caramel notes of Kentucky bourbon meld with warm spices and brown sugar glaze to create a side dish worthy of any celebration table. Each forkful delivers the perfect balance of sweet sophistication and earthy comfort that will have guests requesting seconds.

Ingredients

– About 3 pounds of sweet potatoes, peeled and sliced into ½-inch rounds
– A generous ¾ cup of packed dark brown sugar
– A good ½ cup of unsalted butter
– A healthy ¼ cup of your favorite bourbon
– A couple tablespoons of pure maple syrup
– A teaspoon of ground cinnamon
– Just a pinch of freshly grated nutmeg
– A splash of vanilla extract
– A big pinch of kosher salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, slightly overlapping them if needed.
3. In a medium saucepan over medium heat, melt the butter completely until it begins to foam slightly.
4. Add the brown sugar, maple syrup, cinnamon, nutmeg, and salt to the melted butter, stirring constantly until the sugar dissolves completely, about 2-3 minutes.
5. Remove the saucepan from heat and carefully stir in the bourbon and vanilla extract (the mixture will bubble up briefly).
6. Pour the warm bourbon glaze evenly over the arranged sweet potatoes, making sure each piece gets coated.
7. Cover the baking dish tightly with aluminum foil and bake for 35 minutes at 375°F.
8. Remove the foil and continue baking for another 20-25 minutes until the sweet potatoes are fork-tender and the glaze has thickened noticeably.
9. Carefully baste the sweet potatoes with the thickened pan sauce using a spoon, ensuring they’re well coated.
10. Let the dish rest for 10 minutes before serving to allow the flavors to meld and the sauce to thicken further.

Zesty with bourbon warmth and luxuriously glazed, these candied sweet potatoes develop a beautiful caramelized crust while remaining meltingly tender within. The sophisticated depth of flavor makes them equally stunning alongside holiday roasts or as an unexpected dessert when served warm with vanilla bean ice cream. Their glossy, jewel-like appearance and complex sweet-spicy profile will undoubtedly become the star of your seasonal table.

Ginger Spiced Candied Sweet Potatoes

Fragrant with warm spices and glistening with caramelized goodness, these ginger-spiced candied sweet potatoes transform humble root vegetables into an elegant side dish that bridges the gap between everyday meals and holiday feasts. Their deep amber glaze and tender interior make them equally suited for weeknight dinners and special occasions alike.

Ingredients

– 3 large sweet potatoes, peeled and sliced into ½-inch rounds
– ½ cup of packed brown sugar
– ¼ cup of unsalted butter
– ¼ cup of pure maple syrup
– A generous tablespoon of freshly grated ginger
– A teaspoon of ground cinnamon
– A pinch of ground nutmeg
– A splash of vanilla extract
– A couple of tablespoons of water

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Arrange the peeled sweet potato rounds in a single layer in the prepared baking dish, overlapping them slightly if needed.
3. In a medium saucepan over medium heat, combine the brown sugar, butter, maple syrup, grated ginger, cinnamon, nutmeg, vanilla extract, and water.
4. Stir the mixture constantly with a wooden spoon until the butter melts completely and the sugar dissolves, about 3-4 minutes.
5. Bring the sauce to a gentle simmer and cook for 2 minutes until it thickens slightly and becomes fragrant.
6. Pour the warm spiced syrup evenly over the sweet potatoes in the baking dish, using a spatula to coat each slice thoroughly.
7. Cover the dish tightly with aluminum foil and bake for 30 minutes to steam the potatoes until they begin to soften.
8. Remove the foil and continue baking uncovered for another 20-25 minutes, basting the potatoes with the pan juices every 10 minutes.
9. Test for doneness by piercing a sweet potato slice with a fork; it should slide in easily with no resistance.
10. Switch your oven to broil on high and cook for 2-3 minutes until the edges caramelize and develop a glossy, deep golden finish.
11. Remove from the oven and let rest for 5 minutes before serving to allow the glaze to set slightly.
Creamy and tender beneath their shimmering coat, these sweet potatoes offer a delightful contrast between soft interior and sticky exterior. The ginger provides a subtle warmth that cuts through the richness, making them perfect alongside roasted meats or as a surprising topping for vanilla ice cream.

Pecan Topped Candied Sweet Potatoes

Delightfully glazed and crowned with buttery pecans, these candied sweet potatoes transform the humble tuber into an elegant side dish worthy of any holiday table. Their caramelized edges and tender interiors create a perfect balance of textures, while the warm spices evoke cozy autumn gatherings. This classic preparation elevates sweet potatoes beyond mere sustenance to become the star of the meal.

Ingredients

• About 3 pounds of sweet potatoes, peeled and sliced into 1-inch rounds
• A good 1/2 cup of unsalted butter
• A packed cup of brown sugar
• A generous 1/4 cup of pure maple syrup
• A couple of teaspoons of ground cinnamon
• A pinch of freshly grated nutmeg
• A splash of pure vanilla extract
• A handful of pecan halves for topping

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Arrange the sweet potato rounds in the prepared baking dish in a single layer, slightly overlapping them.
3. In a medium saucepan over medium heat, melt the butter completely until it begins to foam slightly.
4. Add the brown sugar and maple syrup to the melted butter, stirring constantly until the sugar dissolves completely and the mixture becomes smooth.
5. Whisk in the cinnamon and nutmeg, continuing to cook for exactly 2 minutes to bloom the spices.
6. Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.
7. Pour the warm glaze evenly over the arranged sweet potatoes, making sure each piece gets coated.
8. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
9. Remove the foil and carefully spoon the syrupy liquid from the bottom over the potatoes.
10. Arrange the pecan halves decoratively across the top of the sweet potatoes.
11. Return the dish to the oven uncovered and bake for another 20-25 minutes, until the potatoes are fork-tender and the glaze has thickened significantly.
12. Let the dish rest for 10 minutes before serving to allow the glaze to set properly.

Glazed to perfection, these sweet potatoes offer a delightful contrast between their soft, melting interiors and the crunchy pecan topping. The caramel coating creates a beautiful sheen that catches the light, while the spices provide warmth without overwhelming the natural sweetness. Consider serving them alongside roasted turkey or ham, where their rich flavors complement savory mains beautifully, or enjoy them as the centerpiece of a vegetarian feast.

Vanilla Bean Candied Sweet Potatoes

Warm, caramel-kissed sweet potatoes glazed with real vanilla bean create an autumnal side dish that transforms the humble tuber into something truly spectacular. With their glossy sheen and aromatic depth, these candied sweet potatoes offer both rustic comfort and elegant sophistication, perfect for holiday tables or cozy weeknight dinners.

Ingredients

– 3 pounds of sweet potatoes, peeled and sliced into 1-inch rounds
– 1/2 cup of unsalted butter
– 1/2 cup of packed brown sugar
– 1/4 cup of pure maple syrup
– 1 whole vanilla bean, split and scraped
– A generous pinch of kosher salt
– A splash of heavy cream

Instructions

1. Preheat your oven to 375°F and arrange the sweet potato rounds in a single layer in a 9×13-inch baking dish.
2. In a medium saucepan over medium heat, melt the butter completely, watching carefully to prevent browning.
3. Add the brown sugar, maple syrup, and the scraped seeds from the vanilla bean pod, stirring constantly until the sugar dissolves completely, about 2-3 minutes.
4. Stir in the kosher salt and heavy cream, then bring the mixture to a gentle simmer until it thickens slightly, about 1 minute.
5. Pour the warm glaze evenly over the sweet potatoes, making sure each piece gets coated.
6. Cover the baking dish tightly with aluminum foil and bake for 30 minutes to steam the potatoes until tender.
7. Remove the foil and continue baking for another 20-25 minutes, basting the potatoes with the pan juices every 10 minutes.
8. Increase the oven temperature to 425°F and bake for a final 5-7 minutes until the edges caramelize and the glaze becomes sticky and glossy.
9. Let the sweet potatoes rest for 10 minutes before serving to allow the glaze to set properly.

Now, these vanilla-kissed beauties emerge with a perfect balance of creamy interior and sticky-sweet exterior. The vanilla bean infuses every bite with floral notes that elevate the natural sweetness, while the caramelized edges provide delightful textural contrast. Consider serving them alongside roasted turkey or as an unexpected topping for vanilla ice cream for a decadent dessert twist.

Pineapple Glazed Candied Sweet Potatoes

These glazed sweet potatoes transform the humble root vegetable into a stunning centerpiece, where caramelized pineapple notes dance with warm spices against the natural sweetness of the tubers. Imagine tender, candied slices glistening with a glossy amber glaze that promises both sophistication and comfort in every bite.

Ingredients

• 3 large sweet potatoes, peeled and sliced into ½-inch rounds
• ½ cup of pineapple juice
• ¼ cup of packed brown sugar
• 3 tablespoons of unsalted butter
• A generous pinch of ground cinnamon
• A tiny pinch of salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, slightly overlapping them if needed.
3. In a small saucepan over medium heat, combine the pineapple juice, brown sugar, butter, cinnamon, and salt.
4. Bring the mixture to a gentle simmer, stirring constantly until the sugar fully dissolves and the butter melts, about 3-4 minutes.
5. Pour the warm glaze evenly over the sweet potatoes, making sure each slice gets coated.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes to steam the potatoes until fork-tender.
7. Remove the foil and continue baking for another 15-20 minutes, until the glaze thickens and the edges of the potatoes begin to caramelize.
8. For extra caramelization, broil on high for 2-3 minutes, watching carefully to prevent burning.
9. Let the dish rest for 5-10 minutes before serving to allow the glaze to set properly.

Lusciously tender with a sticky-sweet exterior, these candied sweet potatoes offer a beautiful balance of tropical brightness and deep caramel notes. Serve them warm alongside roasted turkey or ham for a holiday standout, or spoon over vanilla ice cream for an unexpected dessert twist that celebrates the versatility of this beloved tuber.

Coconut Rum Candied Sweet Potatoes

Wrapped in the warmth of autumn’s embrace, these coconut rum candied sweet potatoes transform the humble tuber into an elegant centerpiece worthy of any holiday table. The rich caramel notes mingle with tropical coconut and sophisticated rum, creating a symphony of flavors that will have guests requesting seconds before the main course even arrives.

Ingredients

– 3 pounds of sweet potatoes, peeled and sliced into 1-inch rounds
– 1 cup of dark brown sugar, packed
– 1/2 cup of unsalted butter
– 1/4 cup of dark rum
– 1/2 cup of coconut milk
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of ground cinnamon
– A generous pinch of salt
– 1/2 cup of sweetened shredded coconut

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, slightly overlapping them for even cooking.
3. In a medium saucepan over medium heat, melt the butter completely until it begins to foam slightly.
4. Add the brown sugar and stir constantly for 2-3 minutes until the sugar dissolves and forms a smooth caramel base.
5. Carefully pour in the rum and continue stirring for 1 minute to allow the alcohol to cook off while infusing the caramel.
6. Whisk in the coconut milk, vanilla extract, cinnamon, and salt until the sauce becomes velvety and well-combined.
7. Pour the warm caramel sauce evenly over the arranged sweet potatoes, ensuring each slice gets coated.
8. Cover the baking dish tightly with aluminum foil and bake for 45 minutes to steam the potatoes until fork-tender.
9. Remove the foil and sprinkle the shredded coconut evenly across the top of the sweet potatoes.
10. Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes until the coconut turns golden brown and the sauce thickens around the edges.
11. Let the dish rest for 10 minutes before serving to allow the flavors to meld and the sauce to achieve the perfect clinging consistency.

Zestfully caramelized and luxuriously creamy, these sweet potatoes boast a texture that melts on the tongue while maintaining just enough structure to hold their beautiful circular form. The coconut provides a delightful crunch against the velvety rum-infused caramel, making this dish equally stunning served alongside roasted turkey or as an unexpected dessert with vanilla bean ice cream.

Southern-Style Candied Sweet Potatoes

Tender sweet potatoes, glistening with a caramelized syrup and kissed with warm spices, transform into the ultimate comfort dish that bridges holiday tradition and everyday indulgence. This Southern-style preparation elevates humble roots into a decadent side where each forkful delivers buttery softness beneath a glossy, spice-infused coating. Perfect for both festive tables and cozy weeknight dinners, these candied sweet potatoes offer a harmonious balance of natural sweetness and sophisticated flavor depth.

Ingredients

– About 3 pounds of sweet potatoes, peeled and sliced into 1-inch thick rounds
– 1 cup of packed light brown sugar
– 1/2 cup of unsalted butter, cut into chunks
– 1/4 cup of pure maple syrup
– A good splash of vanilla extract (about 1 tablespoon)
– A couple of teaspoons of ground cinnamon
– A pinch of freshly grated nutmeg
– 1/2 cup of water

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange the peeled and sliced sweet potato rounds in a single layer in the prepared baking dish, slightly overlapping if necessary.
3. In a medium saucepan over medium heat, combine the brown sugar, butter chunks, maple syrup, vanilla extract, cinnamon, nutmeg, and water.
4. Stir the mixture constantly with a wooden spoon until the butter completely melts and the sugar dissolves, which should take about 3-4 minutes.
5. Bring the syrup to a gentle boil, then immediately remove it from the heat to prevent scorching.
6. Carefully pour the hot syrup evenly over the arranged sweet potatoes in the baking dish.
7. Cover the dish tightly with aluminum foil to trap steam and help the potatoes cook through without drying out.
8. Bake at 375°F for 30 minutes, then remove the foil to allow the syrup to reduce and thicken.
9. Continue baking uncovered for another 25-30 minutes, basting the potatoes with the syrup every 10 minutes using a spoon or pastry brush.
10. Test for doneness by piercing a potato slice with a fork; it should slide in easily with no resistance.
11. Remove from the oven and let rest for 10 minutes before serving to allow the syrup to thicken further and the flavors to meld.

Luxuriously tender with a glass-like caramel coating, these sweet potatoes achieve a perfect textural contrast between silky interior and sticky-sweet exterior. The maple and spice notes deepen during baking, creating complex flavor layers that pair beautifully with savory mains like glazed ham or roasted turkey. For an elegant twist, garnish with toasted pecans or serve alongside a scoop of vanilla bean ice cream for a stunning dessert presentation.

Cranberry-Studded Candied Sweet Potatoes

Meticulously balancing sweet and tart, this autumnal side dish transforms humble sweet potatoes into a glistening centerpiece worthy of any holiday table. The vibrant crimson cranberries burst with bright acidity, cutting through the rich maple glaze that coats each tender slice. It’s a harmonious celebration of seasonal flavors, both comforting and sophisticated.

Ingredients

– 3 large sweet potatoes, peeled and sliced into ½-inch rounds
– 1 cup of fresh cranberries
– ½ cup of pure maple syrup
– 4 tablespoons of unsalted butter, cut into small pieces
– A generous pinch of kosher salt
– A splash of vanilla extract
– A couple of orange zest strips

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Arrange the sweet potato rounds in a single, slightly overlapping layer in the prepared dish.
3. Scatter the fresh cranberries evenly over the sweet potatoes.
4. Drizzle the maple syrup evenly over the potatoes and cranberries.
5. Dot the top with the small pieces of unsalted butter.
6. Sprinkle the kosher salt evenly across the dish.
7. Add the splash of vanilla extract and tuck the orange zest strips between the potato slices.
8. Cover the dish tightly with aluminum foil and bake for 40 minutes. (Tip: The foil trap steam, ensuring the potatoes become perfectly tender without drying out.)
9. Remove the foil and bake uncovered for another 20-25 minutes, until the sweet potatoes are fork-tender and the edges are caramelized.
10. Baste the potatoes with the syrupy pan juices using a spoon. (Tip: Basting halfway through the uncovered baking time helps develop a deeper, glossier glaze.)
11. Continue baking until the cranberries have burst and the sauce is thick and bubbly, about 5-7 more minutes.
12. Let the dish rest for 10 minutes before serving. (Tip: Allowing it to rest lets the flavors meld and the sauce thicken to a perfect coating consistency.)

Elegantly rustic, the finished dish offers creamy sweet potatoes that melt on the tongue, contrasted by the pop of tart cranberries and the deep, caramelized notes of maple. Serve it warm alongside a savory roast, or spoon it over vanilla ice cream for a surprisingly decadent dessert twist.

Nutmeg-Infused Candied Sweet Potatoes

Kindling warmth in the crisp autumn air, these nutmeg-infused candied sweet potatoes transform humble roots into glistening, spice-kissed jewels that shimmer with caramelized perfection. Their aromatic sweetness makes them an essential centerpiece for holiday tables and cozy weeknight dinners alike.

Ingredients

– About 3 pounds of sweet potatoes, peeled and sliced into ½-inch rounds
– A generous ½ cup of packed brown sugar
– 4 tablespoons of unsalted butter, cut into small pieces
– A good splash of pure maple syrup (about ¼ cup)
– A couple of teaspoons of freshly grated nutmeg
– A pinch of fine sea salt
– ½ cup of water to get that syrup going

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Arrange the sweet potato rounds in the prepared baking dish in a single layer, slightly overlapping if needed.
3. Sprinkle the brown sugar evenly over the sweet potatoes, making sure to cover all pieces.
4. Dot the surface with the butter pieces, distributing them across the potatoes.
5. Drizzle the maple syrup over everything, letting it cascade between the potato slices.
6. Grate fresh nutmeg directly over the dish until you have about 2 teaspoons—this fresh grinding releases the spice’s essential oils for maximum flavor.
7. Sprinkle the sea salt evenly across the surface to balance the sweetness.
8. Pour the ½ cup of water around the edges of the dish to create steam and prevent burning.
9. Cover the dish tightly with aluminum foil and bake for 45 minutes until the potatoes are tender when pierced with a fork.
10. Remove the foil and continue baking for another 20-25 minutes until the syrup has thickened and the edges of the potatoes begin to caramelize.
11. Carefully baste the potatoes with the thickened syrup from the bottom of the dish using a spoon—this ensures every piece gets that glossy coating.
12. Let the dish rest for 10 minutes before serving to allow the syrup to set slightly.

Serving these glistening sweet potatoes immediately showcases their tender-yet-firm texture that holds its shape beautifully. The nutmeg weaves through the caramel notes with subtle warmth, making them equally stunning alongside roasted turkey or as an unexpected dessert with vanilla ice cream. Their glossy sheen catches the light like stained glass, promising both visual drama and comforting flavor in every bite.

Maple Pecan Crunch Candied Sweet Potatoes

Zestfully bridging the gap between rustic comfort and refined elegance, these maple pecan crunch candied sweet potatoes transform the humble tuber into a sophisticated side dish worthy of any autumn gathering. Their glossy, caramelized exterior gives way to a tender, velvety interior that melts on the tongue, while the nutty topping provides a delightful textural contrast. This recipe elevates classic sweet potato casserole into something truly special for holiday tables or cozy weeknight dinners.

Ingredients

– About 3 pounds of sweet potatoes, peeled and sliced into 1-inch thick rounds
– A generous 1/2 cup of pure maple syrup
– 4 tablespoons of unsalted butter, cut into small pieces
– A good pinch of kosher salt
– 1 cup of chopped pecans
– 2 tablespoons of brown sugar
– A splash of vanilla extract
– A couple of tablespoons of orange juice

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, slightly overlapping if necessary.
3. Drizzle the maple syrup evenly over the sweet potatoes, making sure each piece gets coated.
4. Dot the sweet potatoes with the butter pieces, distributing them across the surface.
5. Sprinkle the kosher salt evenly over everything to balance the sweetness.
6. Cover the dish tightly with aluminum foil and bake for 45 minutes, until the sweet potatoes are fork-tender but still hold their shape.
7. While the sweet potatoes bake, combine the chopped pecans, brown sugar, vanilla extract, and orange juice in a small bowl, mixing until the pecans are evenly coated.
8. Remove the baking dish from the oven and carefully remove the foil, being mindful of the steam.
9. Sprinkle the pecan mixture evenly over the partially cooked sweet potatoes, creating a uniform layer.
10. Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, until the topping is golden brown and crispy and the syrup has thickened into a glossy glaze.
11. Let the dish rest for 10 minutes before serving to allow the flavors to meld and the syrup to thicken slightly.

Remarkably, the finished dish offers a beautiful interplay of textures—the tender sweet potatoes practically melt in your mouth while the crunchy pecan topping provides satisfying resistance. The maple syrup caramelizes into a sophisticated glaze that clings perfectly to each slice, creating a harmonious balance of sweet and savory notes. Consider serving these alongside roasted turkey or pork, or even as an elegant dessert with a dollop of whipped cream for an unexpected twist.

Caramel Drizzled Candied Sweet Potatoes

Zestfully bridging the gap between everyday comfort and holiday elegance, these caramel-drizzled sweet potatoes transform humble roots into glistening jewels. Each slice emerges from the oven with a glossy, crackled surface that gives way to impossibly tender flesh beneath. The final cascade of warm caramel elevates this side dish into a centerpiece worthy of any celebration.

Ingredients

– 3 large sweet potatoes, peeled and sliced into ½-inch rounds
– A generous ½ cup of dark brown sugar
– 4 tablespoons of unsalted butter
– A good glug of pure maple syrup (about ¼ cup)
– A couple of pinches of kosher salt
– A splash of vanilla extract
– A dash of ground cinnamon

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, overlapping them slightly if needed.
3. In a small saucepan over medium heat, melt the 4 tablespoons of butter completely, which should take about 2-3 minutes.
4. Stir in the ½ cup of dark brown sugar, ¼ cup of maple syrup, and a couple of pinches of kosher salt until the sugar dissolves and the mixture becomes smooth, about 3-4 minutes of constant stirring.
5. Remove the saucepan from heat and whisk in the splash of vanilla extract and dash of cinnamon until fully incorporated.
6. Pour the caramel mixture evenly over the arranged sweet potato rounds, making sure each piece gets coated.
7. Cover the baking dish tightly with aluminum foil and bake for 30 minutes to allow the potatoes to steam and become tender.
8. Remove the foil and continue baking for another 20-25 minutes, until the caramel bubbles vigorously around the edges and the potato edges begin to caramelize.
9. Let the dish rest for 10 minutes before serving to allow the caramel to thicken slightly and become perfectly drizzle-able.
10. Use a spatula to transfer the candied sweet potatoes to a serving platter, spooning any remaining caramel from the baking dish over the top.
During their final uncovered bake, the caramel reduces into a glossy coating that crackles delicately when sliced. The contrast between the silky interior and crisp-edged exterior creates a textural symphony, while the deep caramel notes are brightened by whispers of cinnamon and vanilla. For an elegant presentation, arrange them in concentric circles and garnish with toasted pecans or a sprinkle of flaky sea salt to highlight their sophisticated sweetness.

Conclusion

Nothing beats the cozy comfort of sweet potato candied treats! We hope this collection inspires your next kitchen adventure. Try these recipes, leave a comment with your favorites, and share the deliciousness by pinning this article on Pinterest. Happy cooking!