Candied Sweet Potatoes

Introduction

Are you tired of bland, uninspired side dishes? Many believe that truly flavorful side dishes require hours of work, but what if one of the most delightful additions to your holiday spread, candied sweet potatoes, could be achieved with surprising ease and an abundance of rich, comforting flavors? This recipe will transform your perception of simple sides. Perfect for Thanksgiving, Christmas, or any cozy dinner, candied sweet potatoes deliver that irresistible balance of buttery glaze and warm spices that everyone loves.

Ingredients List

• 3 lbs sweet potatoes, peeled and cut into 1-inch thick rounds – Look for firm, vibrant orange sweet potatoes with smooth skins. Large, uniform potatoes will cook more evenly.
• ½ cup unsalted butter, melted – Creamy, rich butter is essential for that luxurious mouthfeel.
• ¼ cup packed light brown sugar – This adds a deep, molasses-like sweetness that complements the potatoes beautifully.
• ¼ cup granulated sugar – For a touch more crispness and sweetness.
• ¼ cup maple syrup – Provides a distinct, warm flavor and helps create a glossy glaze. For a different flavor profile, consider honey or agave nectar.
• ½ teaspoon ground cinnamon – A warm spice that enhances the natural sweetness. Nutmeg or allspice could be intriguing alternatives.
• ¼ teaspoon ground nutmeg – Adds a subtle, earthy undertone.
• Pinch of salt – Essential for balancing the sweetness and brightening all the flavors.
• 1 cup mini marshmallows (optional) – For a classic, fluffy topping that melts into a gooey delight. If you prefer a less sweet option, toasted pecans or candied walnuts add a satisfying crunch.

Prep Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes (~25% faster than many stovetop-first methods)

Preparation Steps

Step 1: Preheat Oven and Prepare Potatoes

Preheat your oven to 375°F (190°C). Peel the sweet potatoes and cut them into uniform 1-inch thick rounds. Ensuring uniform size helps them cook evenly.

Step 2: Create the Glaze

In a large bowl, whisk together the melted unsalted butter, light brown sugar, granulated sugar, maple syrup, ground cinnamon, ground nutmeg, and a pinch of salt until well combined. The mixture should be smooth and fragrant.

Step 3: Coat and Arrange Sweet Potatoes

Add the sliced sweet potatoes to the bowl with the glaze. Toss gently until all the sweet potato rounds are thoroughly coated. Arrange the coated sweet potatoes in a single layer in a greased 9×13 inch baking dish. Don’t overcrowd the dish, as this can lead to steaming instead of caramelization.

Step 4: Bake until Tender

Bake for 30 minutes, uncovered. At this point, the sweet potatoes should be starting to soften and the glaze will begin to thicken.

Step 5: Add Marshmallows (Optional) and Finish Baking

If using marshmallows, remove the dish from the oven and sprinkle the mini marshmallows evenly over the top of the sweet potatoes. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and puffed. Keep a close eye on them to prevent burning.

Nutritional Information

Per serving (approx. 1/8th of recipe, without marshmallows):

• Calories: 280-320 kcal
• Total Fat: 10-12g
• Saturated Fat: 6-7g
• Sodium: 120-150mg
• Total Carbohydrates: 45-50g
• Dietary Fiber: 4-5g
• Sugars: 30-35g
• Protein: 2-3g

Healthy Alternatives

For a lower-sugar version, reduce granulated sugar by half and use sugar-free maple syrup. If you’re looking for a vegan modification, swap butter for a plant-based butter alternative and ensure your marshmallows are gelatin-free or omit them entirely. For added nutrients, consider stirring in a tablespoon of finely chopped pecans or walnuts during the last 5 minutes of baking.

Serving Suggestions

Serve these glistening candied sweet potatoes warm, directly from the oven, as a show-stopping side dish. For an elegant touch, garnish with a sprinkle of chopped fresh parsley or a few candied pecans. The vibrant orange color contrasting with the golden-brown marshmallows makes for a truly appealing visual on any table.

Common Mistakes to Avoid

A common mistake is cutting sweet potatoes in uneven sizes, which leads to some pieces being overcooked and mushy while others remain firm. Another error is over-baking the marshmallows, turning them from golden brown to burnt and bitter. Always keep a close watch during the final minutes. Lastly, overcrowding the baking dish on the first bake prevents proper caramelization; use two dishes if necessary for an even layer.

Storage Tips

Store leftover candied sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or in an oven at 300°F (150°C) until heated through, about 15-20 minutes. Freezing is not recommended as the texture of sweet potatoes and marshmallows can degrade upon thawing and reheating. This dish is excellent for making ahead; prepare up to Step 4, then bake and add marshmallows just before serving for the freshest result.

Pro Tips for Perfect Candied Sweet Potatoes

• For deeper caramelization, broil for 1-2 minutes at the end—but watch closely.
• Adding a splash of vanilla extract to the glaze enhances the warm sweetness.
• Use a glass baking dish for more even heating and a beautiful presentation at the table.

Variations to Try

• Southern-style: Add a splash of bourbon to the glaze for depth.
• Nut lovers: Fold in toasted pecans or walnuts for crunch.
• Spiced version: Add cloves and ginger for a holiday twist.

Conclusion

Creating sweet, caramelized candied sweet potatoes doesn’t have to be a daunting task. With this straightforward recipe, you can effortlessly bring a comforting, flavorful, and visually appealing side dish to your table. So go ahead, whip up a batch, and savor the warm, sweet flavors that embody the spirit of home cooking.

FAQ

1. Can I use canned sweet potatoes? While fresh sweet potatoes are recommended for the best texture and flavor, you can use canned sweet potatoes. Be sure to drain them well and reduce the initial baking time as they are already cooked.
2. Do I have to use marshmallows? No, the marshmallows are optional. The sweet potatoes are delicious on their own with the glaze, or you can top them with toasted nuts for a different texture.
3. Can I prepare this dish in advance? You can prepare the sweet potatoes and the glaze, store them separately, and combine and bake just before serving. Or, you can bake up to the point of adding marshmallows, then add them and finish baking another day.
4. How do I prevent the marshmallows from burning? Keep a very close eye on the marshmallows during the last 10 minutes of baking. They can go from perfectly golden to burned quickly. If they brown too fast, you can cover the dish loosely with foil.
5. What kind of sweet potatoes work best? Firm, orange-fleshed sweet potatoes, often labeled as yams in North America, are ideal for their sweetness and creamy texture.

You Might Also Like

• For another comforting side dish, check out our recipe for Roasted Garlic Herb Potatoes.
• If you enjoy the warm spices in this recipe, you’ll love making Spiced Pear Crumble for dessert.
• Looking for more easy meal ideas for entertaining? Try our Dump and Bake Taco Casserole.
• Craving more sweetness? Our Hot Cocoa Bombs are a delightful treat.
• For a different take on sweet potato flavor, consider this fantastic recipe for classic candied sweet potatoes from Food Network.

Anna Reed

Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.