Candied Sweet Potatoes

Total Time 55

Updated on December 1, 2021 | By Kate | 5 Comments

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Classic candied sweet potatoes! This simple recipe bakes right in the oven – no need to boil the sweet potatoes.

A wooden spatula scooping up a candied sweet potato from a Dutch oven.

This classic candied sweet potato recipe is so easy to make! It requires less hands-on time than sweet potato casserole.

There is minimal prep with this recipe. The oven does almost all the work, and there’s no pre-boiling necessary.

The sweet potatoes bake up nice and tender, and the sweet, buttery glaze is delicious! While this dish is a traditional Thanksgiving side dish, it goes well with ham and works well for Christmas or Easter dinner, too.

Dutch oven with candied sweet potatoes next to a dish of pecans.

What is the difference between candied sweet potatoes and candied yams?

True yams are rarely sold in grocery stores in the United States. So, most dishes that are labeled as “yams” are actually sweet potatoes.

Ingredients and substitutions

Sweet potatoes
Butter: I use salted butter. If using unsalted butter, increase the salt to 1/2 teaspoon.
Brown sugar: Light or dark brown sugar will work.
Granulated sugar
Maple syrup
Pumpkin pie spice: You can make your own pumpkin pie spice blend with this recipe.
Ground cinnamon
Salt
Pecans: There’s a section on how to toast pecans below.

How to make candied sweet potatoes

Preheat oven to 400F. Peel the sweet potatoes, and slice the sweet potatoes into 1/2-inch-thick rounds. Set aside.

Melt the butter in a large Dutch oven over medium-low heat.

Brown sugar granulated sugar spices and maple syrup in a bowl.

Add the brown sugar, granulated sugar, maple syrup, pumpkin pie spice, cinnamon, and salt to a medium bowl. Stir to combine.

Melt the butter in a Dutch oven over medium-low heat. Remove from heat.

Sliced sweet potatoes and butter and sugar mixture in a Dutch oven.

Add the sliced sweet potatoes and the sugar mixture to the Dutch oven. Toss to coat.

Cover, and bake, stirring occasionally, until the sweet potatoes are fork-tender, about 25-30 minutes.

Uncover, and continue to bake until the liquid forms a thin syrup, about 15-20 minutes longer.

Sprinkle with toasted pecans just before serving.

White plate with candied sweet potatoes on it.

How to toast the pecans

Preheat the oven to 350F. Place the pecans in a single-layer on a rimmed baking sheet.

Bake for about 7 minutes, or until fragrant. Or you can find out how to toast the pecans on the

stovetop here.

Storage

Leftover candied sweet potatoes should be stored in an airtight container in the fridge. When properly stored, the sweet potatoes should keep for up to 4 days.

Dutch oven with candied sweet potatoes next to a plate of candied sweet potatoes.

More Thanksgiving side dishes!

If you’ve tried this candied sweet potato recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.