Candied Sweet Potatoes

These incredible Candied Sweet Potatoes are soft and tender and smothered in a buttery maple-brown sugar sauce.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 308kcal

Author Allison - Celebrating Sweets

Ingredients

4 pounds sweet potatoes* peeled and cut into ½-inch thick pieces
6 tablespoons unsalted butter cut into pieces
3 tablespoons water
⅓ cup pure maple syrup
¾ cup brown sugar packed
1 teaspoon ground cinnamon
salt

Instructions

Preheat oven to 375°F. Lightly grease a 9x13 or similar sized casserole dish. Add the sweet potatoes to the dish, sprinkle with ¼ to ½ teaspoon salt, toss to combine.
In a small saucepan, melt the butter. Add water, syrup, brown sugar, cinnamon, and a pinch of salt. Bring the mixture to a simmer, whisking occasionally. Simmer for 1 full minute.
Pour the sauce evenly over the potatoes. Cover the baking dish with foil and bake for 30 minutes. Remove from the oven, carefully toss the potatoes, making sure they're all coated in sauce, then return to the oven uncovered for another 15-25 minutes, until tender. Use the tip of a sharp knife to check for doneness. Cool at room temperature for at least 15 minutes; the sauce will thicken a bit as it cools. If desired, you can add additional salt before serving.

Notes

*Some grocery stores might have sweet potatoes labeled as yams. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.

Make ahead option: I recommend cooking the potatoes the day you're serving them. If you'd like to do some preparation in advance you can make the sauce up to two days ahead of time. The day you're cooking the potatoes, do steps one and three of the recipe.

Serving and storage: Serve these candied sweet potatoes warm or at room temperature. Store leftovers in the refrigerator, tightly covered, for up to 3 days.

Nutrition