Classic candied sweet potatoes! This simple recipe bakes right in the oven – no need to boil the sweet potatoes.
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.
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.
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.
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.
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.
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!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Candied Sweet Potatoes
Equipment
- Dutch oven
Ingredients
- 4 pounds sweet potatoes peeled
- 6 tablespoons butter
- 1/2 cup brown sugar firmly packed
- 1/4 cup granulated sugar
- 1/4 cup real maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup toasted pecans chopped, optional
Instructions
- Preheat oven to 400F.
- Slice the sweet potatoes into 1/2-inch-thick rounds. Set aside.
- Melt the butter in a large Dutch oven over medium-low heat.
- Remove from heat.
- Add the brown sugar, granulated sugar, maple syrup, pumpkin pie spice, cinnamon, and salt to a medium bowl, and stir to combine.
- 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 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, if using.
Notes
- 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.Â
- Pecans: There’s a section on how to toast pecans above the recipe.Â
- Dutch oven: If you don’t have a Dutch oven, a covered, oven-safe pot will work.
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Grace says
Can you cook them on the stove in a pot with a lid? Or uncovered on a sheet pan in the oven?
Kate says
Hi! I haven’t tried either of those methods to say for certain.
Francine says
My family said make it again for Christmas, son said it was the best part of Thanksgiving meal
Kate says
Yay!! I’m so glad that the sweet potatoes were a hit!
Kay King says
I made these for Thanksgiving. Everyone loved them, even those who didn’t think they liked sweet potatoes
Kate says
Thank you! I’m glad that they were a hit!
Pam says
I made these for Thanksgiving and my kids especially loved them.