Candied Sweet Potatoes
Your holiday table needs these easy candied sweet potatoes. This classic sweet-and-savory side features tender sweet potatoes in a buttery brown sugar glaze with cinnamon, nutmeg, and a hint of orange. What a treat!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Get ready to elevate your holiday feast with a dish that’s sure to become a cherished tradition. While I tend to be a sweet potato purist, often sticking with basic baked sweet potatoes to let their natural sweetness shine, my husband has mentioned his aunt glazing sweet potatoes in a sticky sauce so many times that I knew I had to make my own version of one of his holiday favorites!
These candied sweet potatoes deliver a symphony of sweet and savory notes, brought to life with a luscious buttery brown sugar glaze, a hint of orange, and classic warming spices. The potatoes become incredibly tender, and the way the glaze thickens over them is to die for. It’s the perfect addition to your Thanksgiving or Christmas table and pairs beautifully with other classics such as Corn Pudding, Parmesan Mashed Potatoes, and Cornbread Stuffing. Supremely versatile and easy to make, it’s a no-brainer this holiday season…and the next, and the next.
Why You’ll Love These Candied Sweet Potatoes
These candied sweet potatoes are one of my favorite holiday sides. Here’s why I look forward to them year after year:
- Sweet and savory. With a buttery brown sugar glaze, a hint of orange, and a dash of salt, these sweet potatoes hit all the right flavor notes for a perfectly balanced, sweet-and-savory comfort food dish.
- Outstanding texture. These sweet potatoes get so nice and tender…they almost melt in your mouth. Then they have this perfectly caramelized exterior that’s an absolute dream. Who could say no to that?
- Extremely versatile. Whether you want to add a maple pecan topping, toasted marshmallows, or even a splash of bourbon, this recipe is super easy to customize to your liking. Perfect for the creative home chef.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Sweet potatoes – You’ll want Beauregard, Jewel, or Garnet sweet potatoes for that gorgeous orange color.
- Orange zest – The orange zest is optional, but I like the way it amps up the flavor of the orange juice a bit. Just be sure to zest your orange before you juice it.
- Fresh orange juice – Do try to squeeze yours straight from the fruit. It’s just SO much better than the bottled stuff.
- Unsalted butter – You can use salted butter in a pinch. I would add a bit less salt later on, though. You can also substitute vegan butter to make it dairy free.
- Light brown sugar – Or dark brown sugar if you prefer a deeper molasses flavor. While you can use honey or maple syrup, neither thickens as well, so you’ll end up with a runnier glaze. If you must use honey or maple syrup, let the glaze simmer for longer so it thickens up more.
- Kosher salt – The salt helps balance these sweet potatoes, so they don’t come out overly sweet.
- Spices – Cinnamon and nutmeg. This classic combo contributes a subtle warmth and sweetness to the dish that really makes it feel like the holidays. That said, if you’d like to leave the spices out and let the potatoes shine, you can.
How to Make Candied Sweet Potatoes
Ready to get cookin’? Here’s a basic overview of how to make this outstanding holiday side (see the recipe card below for more detailed instructions):
- Prep. Preheat the oven to 350°F and coat a 13×9-inch glass baking dish with nonstick.
- Slice. Wash, dry, and peel the sweet potatoes. Slice them into ½-inch thick pieces and arrange in the prepared baking dish.
- Combine. Add the orange juice, butter, sugar, salt, and spices to a small saucepan.
- Thicken. Cook over medium heat until the butter is melted and the sauce comes just to a boil. Reduce to medium-low and simmer 3-4 minutes.
- Extra orange. Remove the sauce from the heat and stir in orange zest (optional, but so worth it!).
- Assemble and bake. Pour the sauce over the sweet potatoes and toss to coat. Cover the pan with aluminum foil and bake for 30 minutes. Stir gently to coat and bake for another 20-30 minutes, uncovered, stirring here and there.
- Cool. Cool for 5-10 minutes before serving to allow the sauce to thicken.
- Stir and serve. Stir once more before serving to coat the potatoes in the glaze.
Tips for Success
I’ve got some pro tips to set you off on the right foot. Here they come:
- Even size. For even cooking, use sweet potatoes of similar size and cut them into even slices.
- Keep things moving. When making the glaze, stir frequently and keep an eye on it to ensure it doesn’t burn.
- A note on arranging the potatoes. Line the potatoes up in nice rows for the initial baking period. This allows the heat to distribute more evenly. Once you start stirring, don’t worry about keeping the rows intact (see my next point).
- Be sure to stir. While it may be tempting to leave the potatoes in their cute little rows, you really do need to give them a stir a few times while they cook. This will properly coat them with glaze and ensure they cook evenly and through.
- Be gentle. When stirring the softening potatoes, do so gently (ideally with a silicone spatula) so as not to break them up.
- Cool. Be sure to let the sweet potatoes cool for a few minutes before serving. The sauce will thicken during this time.
Variation Ideas
This recipe is extremely easy to tailor to your taste buds. Here are a few fun ways to mix things up (feel free to mix and match!):
- Maple pecan topping. Swap the brown sugar for maple syrup, and sprinkle chopped pecans over the sweet potatoes before baking for a fun nutty crunch. You’ll want to simmer the glaze for a bit longer, as maple syrup doesn’t thicken things up as well as brown sugar.
- Marshmallow-topped sweet potatoes. After baking, top the sweet potatoes with mini marshmallows and broil for a few minutes until golden and gooey. Check out Are Marshmallows Gluten Free? for safe brands if you need your dish to be GF.
- Cranberry-orange sweet potatoes. Toss some dried cranberries in with the sweet potatoes before baking for a festive, tart flavor that pairs great with the orange glaze.
- Boozy glaze. Stir a tablespoon of bourbon or rum into the glaze for a rich, sophisticated depth.
- Savory-sweet combo. Add fresh rosemary or thyme sprigs to the sweet potatoes before baking to add an extra layer of complementary flavor.
How to Store Extras
- Refrigerator. Seal any leftover candied sweet potatoes in an airtight container. They’ll keep in the fridge for up to 4 days.
- Freezer. Need more time? Store the leftovers in a freezer-safe airtight container in the freezer for up to 3 months. Allow the sweet potatoes to thaw in the fridge before reheating.
- To reheat. Transfer the sweet potatoes to a baking dish, cover with aluminum foil, and bake at 325°F for 10-15 minutes or until heated through. You can also microwave smaller portions in 30-second intervals until warm.
Can I Make Candied Sweet Potatoes Ahead?
Yes! These sweet potatoes reheat really well, so go ahead and make them a day or two before your soiree and use the storage and reheating instructions above
If you want to do some prep ahead of time but not go quite so far as to toss the sweet potatoes in the oven, you can make the sauce a day or two beforehand. Store it in an airtight container in the fridge and, when the time comes, give it a good whisk before pouring it over the sweet potatoes and baking as usual.
Make It a Meal
These candied sweet potatoes make for a fabulous holiday side, but what about the rest of the meal? Here are some ideas to round out your menu:
- Holiday mains. Pair the sweet potatoes with a classic main course like Herb Roast Turkey, Air Fryer Maple Glazed Ham, or a hearty Slow Cooker Pot Roast.
- Other decadent holiday sides. Complement this festive fave with other classics. Consider Gluten Free Corn Casserole, rich Cheesy Scalloped Potatoes, and fluffy Buttermilk Biscuits. And don’t forget the Gravy and Orange Cranberry Sauce.
- Something green. Make your mom proud and round out the meal with some veggies. Sautéed Green Beans with Bacon, Garlic Parmesan Roasted Brussels Sprouts, or Roasted Asparagus with Hollandaise would be amazing. So would a light, elegant Poached Pear Salad.
- Festive beverage. It’s not a party without a toast! Wash it all down with a Pomegranate Cocktail or a Cold Toddy Whiskey Mule. For the kids, whip up this Sparkling Cider Float Mocktail.
I just want to make it clear that just because this is a “holiday side dish” doesn’t mean you can’t make it any time you want! Serve it up year-round with your favorite mains (I love mine with pork chops) and a nice, easy salad.
More Holiday Sides Dishes
Looking for more festive recipes to take your holiday meal/s from good to great? I’ve got you covered:
Candied Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes (about 2-4, weigh for accuracy)
- 1 teaspoon orange zest , optional
- 2 Tablespoons fresh orange juice
- 4 Tablespoons unsalted butter
- ¼ cup light brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 350°F and coat a 13×9-inch glass baking dish or a 3-quart ceramic casserole dish with nonstick cooking spray.
- Wash, dry, and peel 2 lbs sweet potatoes, and slice ½-inch thick. Place the potato slices in the prepared baking dish.
- Use a microplane grater or zester to remove 1 teaspoon orange zest from an orange and set aside for later, if using. Squeeze 2 Tablespoons fresh orange juice and add to a small saucepan with 4 Tablespoons unsalted butter, ¼ cup light brown sugar, 1 teaspoon kosher salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
- Place the saucepan over medium heat until the butter is melted and it comes just to a boil. Reduce the heat to medium-low and let it bubble for about 3-4 minutes, until thickened.
- Remove from the heat and stir in orange zest, if using. Pour the mixture over the sweet potatoes and toss to coat. Cover the pan with aluminum foil and bake at 350°F for 30 minutes. Uncover, stir to coat again, and bake for another 20-30 minutes, gently stirring or basting with the glaze until the sweet potatoes are fork-tender.
- Let cool for about 5-10 minutes before serving to allow the sauce to thicken. Stir once more before serving to coat the potatoes in the glaze. You can also transfer the sweet potatoes to a serving dish and spoon the glaze that collected in the bottom of the baking dish over the top of the potatoes.
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