Description
Candied Sweet Potatoes are a deliciously sweet and spiced side dish perfect for holiday feasts or any comforting meal. Tender rounds of sweet potatoes are baked in a rich glaze of brown sugar, butter, maple syrup, and warm spices, with an optional hint of bourbon to elevate the flavors. This recipe delivers a sticky, caramelized coating that pairs beautifully with savory main dishes.
Ingredients
Scale
Sweet Potatoes
- 3 lb. sweet potatoes (about 5 medium), peeled and cut into 1/2-inch thick rounds
Glaze
- 1/2 cup light brown sugar
- 6 tbsp unsalted butter, melted
- 1/4 cup maple syrup
- 1 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch of nutmeg
- 2 tsp bourbon (optional)
- 1 tbsp water
Instructions
- Preheat Oven: Set your oven to 400ºF (200ºC) to prepare for baking the sweet potatoes.
- Make Glaze: In a large bowl, whisk together the brown sugar, melted butter, maple syrup, 1 tablespoon of water, kosher salt, cinnamon, ground ginger, nutmeg, and bourbon if using. Stir until well combined to form a flavorful glaze.
- Coat Potatoes: Add the sliced sweet potatoes to the bowl with the glaze and toss gently to ensure each slice is thoroughly coated with the sticky sugar mixture.
- Arrange in Dish: Transfer the coated sweet potatoes into a 13-by-9-inch casserole dish, spreading them out evenly. Pour any remaining glaze over the potatoes to enhance the coating during baking.
- Bake: Place the casserole dish in the preheated oven and bake for 45 to 60 minutes, or until the sweet potatoes are tender and the glaze thickens into a caramelized sauce. About every 15 minutes, stir the potatoes gently to ensure even cooking and prevent sticking.
- Cool and Serve: Once done, remove from the oven and let the dish cool for 10 minutes before serving to allow the glaze to set and flavors to meld.
Notes
- This dish is ideal as a festive Thanksgiving side but is equally satisfying year-round.
- Stirring during baking prevents burning and helps the glaze coat the potatoes evenly.
- For a non-alcoholic version, simply omit the bourbon.
- Use fresh spices for the best flavor, especially cinnamon, ginger, and nutmeg.
- Leftovers can be reheated gently in the oven to maintain the glaze texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 382
- Sugar: 29 g
- Sodium: 602 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 31 mg
