If you’re searching for that perfect sweet side that feels like a cozy hug on a plate, then you’ve hit the jackpot with my Candied Sweet Potatoes with Maple and Spices Recipe. This dish brings together tender sweet potatoes drenched in a luscious maple-spiced glaze that caramelizes beautifully as it bakes. I absolutely love how this turns out every time—it’s sweet, warmly spiced, and just the right balance of comfort and elegance. Stick with me, and I’ll walk you through making these deliciously candied sweet potatoes that will soon become a must-have on your holiday table or any cozy dinner night.

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Why You’ll Love This Recipe

Perfectly Balanced Sweet and Spiced: The combination of maple syrup and warming spices like cinnamon and nutmeg makes for an irresistible flavor.
Simple Ingredients, Big Flavor: You don’t need anything fancy—just pantry staples that come together in this dish beautifully.
Family Favorite Side Dish: My family goes crazy for these candied sweet potatoes, especially during holidays and gatherings.
Easy to Prepare Ahead: You can make it in advance, and it reheats wonderfully without losing its charm.

The image shows a close-up of thick round slices of cooked sweet potatoes, layered with a shiny, sticky brown sauce that coats them evenly. The sweet potatoes are soft with a smooth texture, and the sauce looks rich and slightly glossy, pooling around the edges. Small sprigs of green rosemary lie scattered among the slices, adding a touch of color. A silver spoon holds a couple of the sticky sweet potato slices, lifting them slightly above the rest. The background is a white marbled texture that adds contrast and focus to the warm orange and brown tones of the dish. photo taken with an iphone --ar 2:3 --v 7 - Candied Sweet Potatoes with Maple and Spices, sweet potato side dish with maple and spices, cozy holiday sweet potatoes, baked candied sweet potatoes, easy sweet potato recipe

Ingredients You’ll Need

For this Candied Sweet Potatoes with Maple and Spices Recipe, the ingredients work in perfect harmony to create that classic candied texture and cozy flavor. Sweet potatoes bring natural sweetness and creaminess, while the maple syrup and brown sugar meld into a rich, sticky coating. I always recommend fresh spices for the best aroma—grab good quality cinnamon, nutmeg, and ginger to make this recipe shine.

Flat lay of fresh whole medium sweet potatoes with vibrant orange skin, a few small sticks of unsalted yellow butter, a small white ceramic bowl filled with light amber pure maple syrup, another white ceramic bowl holding packed dark brown sugar, a white bowl containing warm brown ground cinnamon, a white bowl with fine light brown ground nutmeg, a white bowl with pale beige ground ginger, a small white bowl with clear pure vanilla extract, a few fresh bright orange zest strips artfully arranged, a small pile of coarse flaky sea salt crystals, and a few sprigs of fresh green rosemary, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Candied Sweet Potatoes with Maple and Spices, sweet potato side dish with maple and spices, cozy holiday sweet potatoes, baked candied sweet potatoes, easy sweet potato recipe

Sweet potatoes: Look for firm, unblemished ones; slightly smaller ones tend to cook more evenly.
Salt: Just a pinch to balance the sweetness and enhance flavor.
Unsalted butter: I like using unsalted so I can control the salt level perfectly.
Water: Helps the sugar ingredients melt smoothly in the sauce.
Pure maple syrup: Use real maple syrup for that deep, caramel-like sweetness.
Brown sugar (light or dark): Either works, but dark sugar will yield a richer molasses flavor.
Ground cinnamon: You’ll want fresh cinnamon powder for the warmest, most vibrant taste.
Ground nutmeg: Adds a subtle, nutty warmth; freshly grated if possible!
Ground ginger: A little zing that complements the sweetness beautifully.
Pure vanilla extract: It rounds out all the flavors with a soft, fragrant note.
Optional orange zest: I discovered this trick adding a hint of citrus brightness that wakes up the dish.
Optional garnish – rosemary or flaky sea salt: Adds fresh herbal or salty notes as a perfect finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Candied Sweet Potatoes with Maple and Spices Recipe is so versatile—you can easily tweak it based on what you have or your dietary needs. I often play around with it to keep things interesting and to suit my family’s tastes.

Add nuts: Toasted pecans or walnuts folded in just before serving add wonderful crunch—I learned this trick when my sister suggested it, and now it’s a crowd favorite.
Make it vegan: Swap butter for coconut oil and use a maple syrup that’s truly vegan—easy and just as delicious!
Spice it up: For a little twist, add a pinch of cayenne or chili powder if you like a bit of warmth beyond sweet spices.
Orange zest optional: If you want an extra pop of brightness, don’t skip the zest—it really lifts this dish beautifully.

How to Make Candied Sweet Potatoes with Maple and Spices Recipe

Step 1: Prepare Your Sweet Potatoes

First things first, peel your sweet potatoes and slice them into half-inch thick rounds—this thickness ensures they cook evenly while being tender but not mushy. I like using a 9×13-inch baking dish for this recipe because it allows everything to bake nicely in one layer. Lightly grease the dish—you can simply spray it with nonstick spray to save time—and toss your potato slices with a bit of salt. The salt brings out natural sweetness and seasons every bite perfectly.

Step 2: Make the Maple-Spice Sauce

This is where the magic happens! Cut your stick of butter in half—the smaller pieces melt more evenly. Combine butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger in a medium saucepan over medium heat. Stir until the butter fully melts, then let it gently boil without stirring for about two minutes. This step caramelizes the sugars, giving you that beautiful, glossy coating. Remove from heat and stir in the vanilla extract—and orange zest if you’re using it. That little zing of citrus really brightens the flavor.

Step 3: Combine and Bake

Pour the warm sauce over your sweet potatoes, then gently toss them to coat every slice evenly—you’ll find that this soaking is what gives that classic candied sheen and flavor. Pop the dish into a 375°F (191°C) oven and bake for one whole hour. Make sure to stir the potatoes every 20 minutes to keep the sauce coating each bite and to prevent sticking. After the first 20 minutes of baking, I cover the dish with foil—that’s something I learned to help the potatoes cook to tender perfection without drying out.

Step 4: Finish and Serve

Once your sweet potatoes are tender and beautifully glazed, remove the dish from the oven. Here’s a tip: sprinkle fresh or dried rosemary along with some flaky sea salt if you like a savory contrast—I love this finishing touch because it adds a surprising pop of flavor and texture. Let the dish cool uncovered for about 10 minutes. The sauce might look a little thin right out of the oven, but don’t worry—it thickens as it cools. Trust me, the result is pure candied sweet potato heaven.

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Pro Tips for Making Candied Sweet Potatoes with Maple and Spices Recipe

Even Slices: Slice your sweet potatoes uniformly (about ½ inch) so they all cook at the same rate and you avoid some slices being mushy while others are undercooked.
Boil the Sauce Gently: Don’t rush the boil step; those two minutes help thicken the sauce and develop that deep caramel flavor without burning.
Cover After 20 Minutes: Adding foil after the first 20 minutes traps moisture and keeps the sweet potatoes soft and tender.
Stir Carefully: When tossing or stirring the potatoes during baking, do so gently so you don’t break them apart but still coat evenly.

How to Serve Candied Sweet Potatoes with Maple and Spices Recipe

Candied Sweet Potatoes with Maple and Spices Recipe - Serving

Garnishes

I always top mine with a sprinkle of flaky sea salt and fresh chopped rosemary—it adds a herby aroma and balances the sweetness wonderfully. If you’re feeling adventurous, chopped toasted pecans add a lovely crunch that contrasts beautifully with the softness of the potatoes. These simple garnishes make the dish look as good as it tastes, and they’re a total crowd-pleaser.

Side Dishes

These candied sweet potatoes pair perfectly with roasted meats like turkey or ham, making them a star at holiday meals. I also love serving them alongside green beans almondine or a simple crisp salad to balance the richness. Honestly, they make even weeknight dinners feel special because of their warm, comforting flavors.

Creative Ways to Present

For special occasions, I like to present these in a rustic cast iron skillet or a pretty ceramic baking dish right at the table, letting everyone dig in family-style. Sometimes I add edible flowers or extra fresh herbs around the edges for a festive touch. You could even layer them in a gratin-style dish for a more elegant look that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your candied sweet potatoes, store leftovers in an airtight container in the fridge for up to one week. I like to keep them in the same baking dish if it fits in the fridge, covered tightly with foil or plastic wrap—less mess and the sauce stays thick and flavorful.

Freezing

If you want to freeze this recipe, wait until fully cooled, then portion into freezer-safe containers. From my experience, freezing can slightly alter the texture, but the flavor holds up beautifully. When thawing, do it overnight in the fridge to maintain moisture.

Reheating

I warm leftovers gently in the microwave or oven. Because the sauce thickens in the fridge, add a splash of water or a knob of butter when reheating to bring back that glossy, luscious texture. Stir gently and reheat until warmed through; it tastes almost as good as fresh.

FAQs

Can I use regular potatoes instead of sweet potatoes for this recipe?

You can, but regular potatoes won’t have the same natural sweetness as sweet potatoes, so the flavor profile will be less rich and cozy. Sweet potatoes caramelize better with the maple and spices, giving that classic candied effect which is essential to the recipe’s charm.
Is there a way to make this recipe gluten-free?

Good news: this Candied Sweet Potatoes with Maple and Spices Recipe is naturally gluten-free, as long as your brown sugar and vanilla extract don’t contain any additives with gluten. Always check labels to be sure!
Can I prepare this recipe ahead of time?

Absolutely—you can assemble everything and refrigerate it, covered, for a few hours or overnight before baking. Just add a few extra minutes to the baking time if it’s cold going into the oven.
How can I make this recipe vegan?

Simply substitute unsalted butter with coconut oil or vegan butter alternatives. Ensure your brown sugar and maple syrup are vegan-friendly (some brown sugars use bone char for processing), and you’ll have a delicious vegan version.

Final Thoughts

This Candied Sweet Potatoes with Maple and Spices Recipe has a special place in my recipe collection because it instantly brings warmth and sweetness to the table in a way that feels classic yet approachable. Whether it’s a holiday feast or a simple weeknight side, it makes the meal feel memorable. I hope you’ll give this recipe a try—you’ll enjoy how the flavors blend, and trust me, your family and friends will be asking for seconds. It’s that kind of recipe that just feels like home.