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Candied Sweet Potatoes
Tender sweet potatoes in a sweet, buttery sauce.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
10
servings
Calories
323
kcal
Author
Kate @ I Heart Eating
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
US Customary
-
Metric
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.
Pecans:
There's a section on how to toast pecans above the recipe.
Dutch oven:
If you don't have a Dutch oven, a covered, oven-safe pot will work.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
323
kcal
|
Carbohydrates:
58
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
18
mg
|
Sodium:
222
mg
|
Potassium:
661
mg
|
Fiber:
6
g
|
Sugar:
28
g
|
Vitamin A:
25953
IU
|
Vitamin C:
4
mg
|
Calcium:
78
mg
|
Iron:
1
mg