Description
This delightful recipe for Candied Sweet Potatoes features tender sweet potato slices baked in a rich, spiced maple syrup and brown sugar glaze. Enhanced with warm spices like cinnamon, nutmeg, and ginger, and optionally brightened with orange zest, these sweet potatoes are a perfect side dish for holiday meals or any comforting dinner occasion. The glaze thickens as it cools, coating the potatoes with a luscious sweetness complemented by optional rosemary and flaky sea salt garnish.
Ingredients
Scale
Sweet Potatoes
- 5–6 medium sweet potatoes (3–4 lbs)
- 1/2 teaspoon salt
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
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into 1/2 inch thick slices. Place the slices in a greased 9×13-inch or other 3-quart baking dish, sprinkle with 1/2 teaspoon salt, and toss to coat evenly. Grease the dish using nonstick spray to prevent sticking.
- Preheat Oven: Preheat your oven to 375°F (191°C) to ensure it reaches the right temperature when you’re ready to bake.
- Make the Sauce: Cut the stick of butter in half to help it melt easily. In a medium saucepan over medium heat, combine the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Stir until the butter has melted, then stop stirring and bring the mixture to a gentle boil. Let it boil for 2 minutes without stirring to thicken slightly. Remove the saucepan from the heat and stir in the vanilla extract and optional orange zest if using.
- Coat Potatoes with Sauce: Pour the warm sauce over the sweet potato slices in the baking dish. Toss gently to coat all the slices evenly with the glaze.
- Bake the Sweet Potatoes: Bake the dish uncovered for 20 minutes. After 20 minutes, cover with aluminum foil to help the potatoes bake evenly and continue baking for another 40 minutes. Every 20 minutes, remove from the oven and gently stir the potatoes to ensure even cooking and coating with the sauce.
- Garnish and Cool: Once baking is complete, remove the dish from the oven and sprinkle with chopped rosemary and flaky sea salt if desired. Let the sweet potatoes cool uncovered for 10 minutes. The sauce will thicken as it cools, creating a luscious coating.
- Storage and Reheating: Cover and store any leftovers in the refrigerator for up to 1 week. The sauce will thicken after refrigeration but thins out quickly when reheated, which can be done conveniently in the microwave.
Notes
- Using orange zest in the sauce adds a bright, citrus flavor that complements the warm spices.
- Covering the dish with foil after 20 minutes helps the sweet potatoes bake evenly without drying out.
- The glaze thickens as it cools, so don’t worry if it looks runny right out of the oven.
- Leftovers can be reheated in the microwave; the sauce will loosen again with heat.
- For a more savory twist, garnish with fresh rosemary and flaky sea salt before serving.
Nutrition
- Serving Size: 1/8th of recipe (about 150g)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 30 mg
