Sweeten your holiday table with these homemade Candied Sweet Potatoes. Sweet potatoes are cooked in a rich brown sugar and butter syrup, making a side dish that is full of holiday flavor.
You can never go wrong with sweet potatoes for the holidays! For more sweet potato favorites, make sure to check out this sweet potato casserole or these scalloped sweet potatoes.
I can never turn down sweet potatoes. In any form.
But I think most of us would agree that sweet potatoes belong on a Thanksgiving table.
There are so many ways to enjoy them, but everyone needs a good candied sweet potato recipe. This is such an easy recipe that is SO flavorful.
And as my daughter proclaimed – “these taste like Thanksgiving!”
Ingredients
- Sweet Potatoes: You will need 3 to 4 pounds of sweet potatoes. I like to choose potatoes that are about the same circumference so that the rounds are about the same size. The more uniform they are, the more even they will cook.
- Butter: I like to use unsalted butter so that I can control the salt. If you use salted butter, you will want to cut back on the salt.
- Brown Sugar: I use light brown sugar. You could use dark brown sugar if you want a deeper flavor.
- Rosemary: I love that the rosemary brings in a savory component. Use fresh rosemary, if possible. You can use dried rosemary in a pinch, but the fresh rosemary will make a big difference here.
- Seasonings: You will need cinnamon, nutmeg, ginger, and salt.
- Orange Zest: I love the orange addition in these potatoes. I originally used orange juice, but the sauce was too liquid, so I ended up adding in some orange zest. It really brightens up the flavors.
- Vanilla: You can leave the vanilla out, if desired, but I think it adds great flavor.
How to Make Candied Sweet Potatoes
STEP 1: Peel the sweet potatoes, then cut them into rounds, about 1/2″ thick. You want to make sure they are all about the same size. Layer them in a 9×13-inch baking dish.
STEP 2: Melt the butter in a saucepan. Add the brown sugar, rosemary, cinnamon, nutmeg, ginger, and salt. Stir this until it comes to a boil, then let it boil for 2 minutes without stirring.
STEP 3: Remove from the heat. Add in the orange zest and the vanilla.
STEP 4: Pour the mixture over the potatoes. Cover the dish with foil and bake for 30 minutes. Remove the foil and gently stir the potatoes, then cook uncovered until the potatoes are tender, about another 30 minutes.
Tips and Tricks
Let the potatoes sit for about 10 minutes before serving. The sauce will thicken up a bit as they sit.
I like to add on a little bit of extra chopped rosemary when serving, but this is optional.
If you cut your potatoes thinner, they will cook faster. And if you cut them thicker, you’ll need to let them cook longer. You will know when they are done when they are easily pierced with a fork.
If making ahead of time, I would fully bake the potatoes, let them cool, then cover and refrigerate. Reheat in the oven until heated through when ready to serve.
More Holiday Side Dish Recipes
Crockpot Mashed Potatoes
Corn Casserole
Green Bean Casserole
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Candied Sweet Potatoes
Ingredients
- 3-4 lbs sweet potatoes
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 tablespoon chopped fresh rosemary
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325ºF.
- Peel the sweet potatoes. Cut them into rounds 1/2” thick.3-4 lbs sweet potatoes
- Spray a 9×13” baking dish with nonstick cooking spray. Place the potatoes in the dish.
- Place the butter in a saucepan and melt over medium heat. Add the brown sugar, rosemary, cinnamon, nutmeg, ginger, and salt. Stir the mixture until it comes to a boil, then let it boil for 2 minutes without stirring. Remove from the heat.1/2 cup unsalted butter, 1 cup brown sugar, 1 tablespoon chopped fresh rosemary, 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon salt
- Stir in the orange zest and the vanilla extract.1 tablespoon orange zest, 1 teaspoon vanilla extract
- Pour the syrup over the potatoes and stir gently to combine.
- Cover the dish with foil, then place in the oven and bake for 30 minutes. Remove the foil, gently stir or spoon the liquid over the potatoes, then bake for 30 more minutes, or until the potatoes are fork tender.
- Let the potatoes sit for about 10 minutes before serving, as the sauce will thicken up some as they cool.
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