Description

This recipe for Candied Sweet Potatoes offers a deliciously sweet and spiced side dish perfect for holiday meals or any comforting dinner. Sweet potato rounds are coated in a rich, buttery glaze made with brown and granulated sugars, maple syrup or honey, and warm spices such as cinnamon and nutmeg. Topped with optional crunchy pecans or walnuts, these candied sweet potatoes are baked until tender and caramelized to perfection.

Ingredients

Scale

Sweet Potatoes

4 medium sweet potatoes, peeled and sliced into rounds

Glaze

1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup maple syrup or honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Optional Topping

1/4 cup chopped pecans or walnuts for extra crunch

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray to prevent sticking and ensure easy cleanup.
Make the Glaze: In a small saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, granulated sugar, maple syrup or honey, cinnamon, nutmeg, and salt. Allow the mixture to simmer gently for 2-3 minutes until the sauce thickens slightly. Remove the pan from heat and stir in the vanilla extract to enhance the flavor.
Arrange Sweet Potatoes: Place the peeled and sliced sweet potato rounds evenly in the prepared baking dish, spreading them out to allow even cooking and coating.
Coat with Glaze and Add Nuts: Pour the warm spiced glaze over the sweet potato slices, making sure all pieces are well coated. If you like, sprinkle chopped pecans or walnuts over the top for added texture and flavor.
Bake Covered: Cover the baking dish tightly with foil. Bake in the preheated oven for 30 minutes to soften the sweet potatoes and allow the glaze to seep in.
Uncover and Continue Baking: Remove the foil carefully, gently stir the sweet potatoes to mix the glaze and nuts, then bake uncovered for another 20-25 minutes until the potatoes are tender and the sauce is bubbly and caramelized.
Cool and Serve: Let the candied sweet potatoes cool for a few minutes before serving to allow the glaze to set slightly for an ideal texture.

Notes

For a vegan option, use coconut oil instead of butter and maple syrup instead of honey.
Chopped nuts are optional but add a nice crunchy contrast to the soft sweet potatoes.
Adjust the amount of cinnamon and nutmeg according to your taste preference.
Use fresh sweet potatoes for the best flavor and texture.
Leftovers can be refrigerated and reheated gently before serving.