Introduction

Candied sweet potatoes are a delightful side dish perfect for holiday meals or any cozy dinner. This recipe combines tender sweet potatoes with a buttery, spiced glaze that’s sweet and aromatic. It’s simple to prepare and always a crowd-pleaser.

The image shows a white oval baking dish filled with a layered sweet potato casserole. The dish has several thin, round layers of orange sweet potato slices arranged closely next to each other in rows covering the whole dish. The top layer is coated with a shiny, caramelized glaze giving it a rich reddish-brown color and slightly crispy texture. Small sprigs of fresh green rosemary are placed on top for garnish. A silver spoon is lifting some of the cooked sweet potato slices from one side, showing their soft and tender texture beneath the glaze. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium-size sweet potatoes
4 tablespoons butter
1 cup firmly packed brown sugar
½ teaspoon Kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
3 tablespoons orange juice

Instructions

Step 1: Place the sweet potatoes with their skins on in a 3-quart saucepan. Cover with 2 inches of water and bring to a boil. Cook for 30-40 minutes, depending on size, until they are easily pierced with a fork. Drain and allow to cool. Peel the sweet potatoes and slice them into ¼-inch thick pieces. Preheat the oven to 375°F (190°C).
Step 2: Butter a large baking dish. Arrange the sweet potato slices in two overlapping layers. Sprinkle the first layer with 2 tablespoons of butter, ½ cup of brown sugar, ¼ teaspoon Kosher salt, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Repeat the seasoning on the second layer and drizzle 3 tablespoons of orange juice over the top.
Step 3: Bake the sweet potatoes uncovered for 30 minutes. Baste occasionally with the glaze from the baking dish until the sweet potatoes are glazed and bubbly.

Tips & Variations

For a richer flavor, try adding a pinch of cinnamon or a splash of vanilla extract to the glaze.
Use freshly squeezed orange juice for the best citrus aroma and taste.
If you prefer a softer texture, cover the dish with foil during the first 15 minutes of baking.

Storage

Store any leftover candied sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through to maintain the glaze’s texture.

How to Serve

A black skillet with a white handle holds a dish of sliced sweet potatoes arranged in three neat spiral layers from the outside to the center. Each thin slice is a bright orange color with some darker roasted edges. A creamy white sauce is drizzled unevenly over the top, pooling a little in the center. Small pieces of chopped nuts are scattered on the potatoes, adding texture and a touch of brown. The skillet rests on a folded white cloth on a white marbled surface with two wooden cooking spoons nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white sugar instead of brown sugar?

Brown sugar adds moisture and a subtle molasses flavor that complements the sweet potatoes well. You can use white sugar in a pinch, but the taste and texture may be less rich.

Do I need to peel the sweet potatoes before boiling?

No, it’s easier to boil them with the skin on to keep them from becoming waterlogged. Peel them after boiling and cooling, when the skin slips off easily.

Candied Sweet Potatoes Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

This classic Candied Sweet Potatoes recipe features tender boiled sweet potatoes baked in a rich, buttery brown sugar glaze with warm spices and a hint of orange juice. Perfect as a comforting side dish for holiday meals or cozy dinners any time of the year.

Author: Marco
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 85 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Sweet Potatoes

6 medium-size sweet potatoes

Glaze and Seasoning

4 tablespoons butter, divided
1 cup firmly packed brown sugar, divided
½ teaspoon Kosher salt, divided
½ teaspoon ground nutmeg, divided
½ teaspoon ground ginger, divided
3 tablespoons orange juice

Instructions

Boil and prepare the sweet potatoes: Place 6 medium sweet potatoes, unpeeled, into a 3-quart saucepan and cover them with about 2 inches of water. Bring the water to a boil over medium-high heat, then cook for 30 to 40 minutes, depending on the size of the potatoes, until they are tender and can be easily pierced with a fork. Drain the water, allow the potatoes to cool, peel off the skins, and slice into ¼-inch thick slices.
Preheat the oven: Set your oven temperature to 375°F (190°C) to prepare for baking the sweet potatoes.
Layer the casserole: Butter a large baking dish generously. Arrange the sweet potato slices in two overlapping layers. After layering the first set of slices, sprinkle with half of the butter (2 tablespoons), half of the brown sugar (½ cup), half of the Kosher salt (¼ teaspoon), half of the ground nutmeg (¼ teaspoon), and half of the ground ginger (¼ teaspoon). Repeat the layering and seasoning with the remaining ingredients. Finally, drizzle the 3 tablespoons of orange juice evenly over the top.
Bake the sweet potatoes: Place the baking dish uncovered in the preheated oven. Bake for about 30 minutes, occasionally basting the potatoes with the melted glaze from the pan to maintain moisture and enhance flavor. Bake until the sweet potatoes are tender, the glaze is bubbly, and the top is nicely caramelized.

Notes

For easier peeling, allow the boiled sweet potatoes to cool slightly before handling.
You can use fresh grated nutmeg if preferred for a brighter spice flavor.
Basting occasionally helps create a glossy finish and prevents drying.
This dish can be prepared a day ahead and reheated before serving.
Substitute orange juice with pineapple juice for a different citrus note.

Keywords: Candied Sweet Potatoes, Sweet Potato Casserole, Holiday Sides, Brown Sugar Sweet Potatoes, Baked Sweet Potatoes