This easy candied sweet potato recipe is an ideal Thanksgiving side—tender sweet potatoes in a rich brown sugar glaze with a buttery, caramelized top. It uses just a few pantry staples but makes a big impression.
The potatoes become soft and buttery while the sauce reduces into a glossy, caramelized coating. A thin crisp crust often forms on the surface during the final minutes of baking, adding texture and flavor contrast.
Why this recipe is great:
- Quick and easy: prep is mainly peeling and slicing the potatoes.
- Make ahead: you can slice the potatoes and prepare the sauce ahead of time to save time on a busy day.
- Simple ingredients: most items are common pantry staples; the star ingredient is the sweet potato.
Ingredients Needed:
- Sweet potatoes: choose long, slender potatoes for even slices.
- Spices: ground cinnamon, nutmeg and ginger add warmth and depth.
- Light brown sugar & maple syrup: for sweetness and a rich caramel flavor.
- Butter and vanilla extract: for a silky sauce and a hint of vanilla aroma.
- Salt: just a pinch to balance and enhance the sweetness.
How to make (step-by-step):
- Prep: Preheat the oven to 400°F (200°C). Wash, peel if desired, and slice sweet potatoes into even rounds—about 1/4 to 1/2 inch thick—so they hold their shape while baking.
- Make the sauce: Melt unsalted butter in a small saucepan over low heat. Remove from heat and stir in light brown sugar and real maple syrup until combined. Add cinnamon, nutmeg, ginger, a pinch of salt and vanilla extract; stir to blend.
- Coat the potatoes: Place the sliced potatoes in a baking dish. Pour the brown sugar butter sauce evenly over the potatoes and toss gently to coat each slice.
- Cover and bake: Cover the dish tightly with foil and bake at 400°F for 30 minutes, stirring once halfway through to encourage even cooking.
- Uncover and finish baking: Remove the foil and return the dish to the oven for another 15–30 minutes, stirring every 15 minutes, until the potatoes are fork-tender and the sauce has reduced and begun to caramelize on top.
- Rest before serving: Let the potatoes cool at least 10 minutes so the sauce thickens slightly and coats the slices nicely.
Expert Tips:
- Choose the right potatoes: long, thin sweet potatoes slice more uniformly than short, bulky ones.
- Leave skins on if you like: the skins soften when baked and add nutrients and texture—scrub thoroughly before slicing.
- Ensure even coating: make sure all slices are covered in the syrup so they bake tender and absorb the flavor.
Candied Sweet Potatoes: FAQs
They are not the same vegetable. In U.S. markets most labeled “yams” are actually sweet potatoes. True yams are starchier and drier, while sweet potatoes are sweeter and moister when cooked.
No. When sliced evenly and baked covered, the sweet potatoes will become tender during the oven time without parboiling.
As the sauce cools after baking, it naturally thickens and coats the potatoes, thanks in part to the potatoes’ starch.
More side dish ideas:
- Perfect mashed potatoes
- Sweet potato casserole
- Herb roasted sweet potatoes
- Creamed corn
- Corn casserole
- Baked macaroni and cheese
Candied Sweet Potatoes
Ingredients
- 4–5 sweet potatoes (about 3 pounds)
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of salt
- 1 teaspoon vanilla extract
- Optional toppings: fresh herbs, flaky sea salt
Instructions
- Preheat oven to 400°F (200°C).
- Peel (optional) and slice sweet potatoes into 1/4–1/2 inch rounds and arrange in a baking dish.
- Melt butter in a small saucepan over low heat, then remove from heat.
- Stir in brown sugar and maple syrup until smooth. Add cinnamon, nutmeg, ginger, salt and vanilla; mix well.
- Pour the sauce over the potato slices and gently toss to coat.
- Cover the baking dish with foil and bake for 30 minutes, stirring once halfway through.
- Remove foil and bake an additional 15–30 minutes, stirring every 15 minutes, until potatoes are fork-tender and the top begins to caramelize.
- Let rest at least 10 minutes to allow the sauce to thicken before serving.
Equipment
- Baking dish
Notes
Make ahead: Peel and slice potatoes the day before and refrigerate. The brown sugar butter sauce can also be made ahead and stored separately. Combine and bake on the day you serve.
Freezing: Freezing this finished dish is not recommended, as texture and sauce consistency change on thawing.
Nutrition
Serving: 1 | Calories: 315 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 12 g | Sugar: 24 g
Nutrition information is an estimate and should be used as a guideline.
Recipe first published November 13, 2019. Updated November 11, 2022 with new images and information.
Photography by @ModernFarmhouseEats