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Candied Sweet Potatoes with Maple and Spices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 105 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Candied Sweet Potatoes recipe features tender, sweet potato slices baked in a rich, spiced maple and brown sugar glaze. Infused with warm cinnamon, nutmeg, and ginger, and optionally brightened with orange zest, these sweet potatoes make a perfect side dish for holiday meals or any comforting dinner. The sauce thickens beautifully as it cools, coating each slice with a luscious, candied finish.

Ingredients

Scale

Sweet Potatoes

  • 5–6 medium sweet potatoes (3–4 lbs)
  • 1/2 teaspoon salt

Candied 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

  1. Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into 1/2 inch thick slices. Place the slices into a greased 9×13-inch or a similar 3-quart baking dish. Sprinkle the 1/2 teaspoon salt evenly over the potatoes and toss to coat. Use nonstick spray or butter to grease the dish.
  2. Preheat Oven: Set your oven to 375°F (191°C) to preheat while you prepare the sauce.
  3. Make the Candied Sauce: Cut the stick of butter in half to aid in melting. In a medium saucepan over medium heat, combine the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Cook and stir until the butter has fully melted, then stop stirring and bring the mixture to a gentle boil. Let it boil for 2 minutes without stirring, then remove from heat. Stir in the vanilla extract and orange zest if using.
  4. Coat Potatoes with Sauce: Pour the prepared sauce evenly over the sweet potato slices in the baking dish. Toss gently to make sure all slices are coated with the glaze.
  5. Bake the Sweet Potatoes: Place the dish in the preheated oven and bake for 1 hour. Every 20 minutes, remove the dish and stir the potatoes to redistribute the sauce. After the first 20 minutes of baking, cover the dish with aluminum foil to promote even cooking.
  6. Finish and Serve: Once baking is complete, remove the dish from the oven. If desired, sprinkle with chopped rosemary and flaky sea salt for garnish. Allow the dish to cool uncovered for 10 minutes; this resting time thickens the sauce for a perfect candied coating.
  7. Storage and Reheating: Store any leftovers covered in the refrigerator for up to 1 week. The sauce will thicken when chilled but can be thinned again by warming leftovers in the microwave before serving.

Notes

  • The glaze thickens as it cools, so the sauce will be thinner right out of the oven but perfect after resting.
  • Orange zest adds a lovely citrus brightness, but it is optional.
  • Covering the potatoes with foil after 20 minutes of baking helps them cook evenly without drying out.
  • Use light or dark brown sugar depending on your preference for depth of flavor.
  • This dish keeps well refrigerated; reheat gently to restore the glaze consistency.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 280
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://grannyeats.com/candied-sweet-potatoes-with-maple-and-spices-recipe/