Candied Sweet Potatoes
User Reviews
5
Candied Sweet Potatoes
Description
This recipe for Candied Sweet Potatoes starts by peeling and slicing sweet potatoes into half-inch rounds. They're combined with melted salted butter, brown and granulated sugars, real maple syrup, pumpkin pie spice, cinnamon, and salt to coat each slice evenly. Baking occurs in a covered Dutch oven or oven-safe pot at 400°F, first covered to soften the potatoes, then uncovered to thicken the liquid into a syrup-like glaze. Toasted pecans are optional and provide a crunchy contrast to the tender, sweet slices.
The resulting dish offers tender sweet potatoes with a sweet, spiced crust from the sugar syrup and warming spices. The maple syrup adds natural depth, while the spices evoke fall flavors. Baking in a covered pot locks in moisture for even cooking, and uncovering allows the glaze to concentrate.
This side dish pairs well with savory proteins or traditional holiday fare as a classic sweet element. The texture and syrupy coating make it a cozy addition to meals.
Notes include substitutions for brown sugar type, using unsalted butter with added salt, and alternatives if a Dutch oven is unavailable. The recipe’s instructions accommodate variations in equipment while maintaining the signature glaze and tender potatoes.
Ingredients
- 4 pounds sweet potato peeled
- 6 tablespoons butter
- 1/2 cup brown sugar firmly packed
- 1/4 cup granulated sugar
- 1/4 cup maple syrup real
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup pecans chopped, optional, toasted
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
- A covered oven-safe pot or Dutch oven works for baking; no need for a specialty pot.
- If using unsalted butter, increase salt to 1/2 teaspoon to balance sweetness.
- Either light or dark brown sugar may be used depending on preferred flavor intensity.
- Toasted pecans add a crunchy texture and can be sprinkled before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 323kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 222mg | 9% |
| Potassium | 661mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 28g | 56% |
| Vitamin A | 25953IU | 519% |
| Vitamin C | 4mg | 4% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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