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Candied Sweet Potatoes
With butter, maple syrup, and cozy spices, these old-fashioned Southern candied sweet potatoes are a stellar addition to any holiday table!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 369 kcal
Course:
Side Dish , Dinner
Cuisine:
American
Ingredients
- 3 pounds sweet potatoes about 8 medium, peeled and sliced into 1/2-inch thick round.
- 6 tablespoons unsalted butter
- ½ cup pure maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- fresh rosemary or thyme for serving
Instructions
- Place a rack in the center of your oven and preheat to 375°F.
- Arrange the sweet potatoes in a 9x13-inch baking dish (no greasing needed).
- In a small saucepan over medium heat, melt the butter. Add the maple syrup, salt, cinnamon, ginger, and nutmeg. Stir well and bring to a gentle simmer for 5 minutes to combine the flavors; it will only reduce a little bit.
- Pour the butter mixture over the sweet potatoes in the baking dish and stir to coat.
- Cover with aluminum foil. Bake the candied sweet potatoes for 40 minutes, stirring at the 20-minute mark. Uncover, stir once more, then continue baking for 20 minutes more, until the potatoes are glazed and fork-tender.
- Remove from the oven and sprinkle with herbs. Let cool for 10 minutes before serving. The sauce will thicken up as it cools.
Cup of Yum
Notes
- TO STORE: Refrigerate candied sweet potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F, or microwave single servings.
- TO FREEZE: I don’t recommend freezing this recipe, as the texture of the sweet potatoes will become mushy.
- For extra pizzaz, sprinkle the sweet potatoes with chopped salted roasted pecans prior to baking.
- DO-AHEAD: Par-bake the dish: Cook covered for 40 minutes. Let cool, then chill. Before serving, remove the dish from the refrigerator while the oven preheats to 375°F. Cook the dish uncovered for 30 minutes to finish. I do not recommend chopping sweet potatoes ahead as they tend to turn brown and spotty.
- TO STORE: Refrigerate candied sweet potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F, or microwave single servings.
- TO FREEZE: I don’t recommend freezing this recipe, as the texture of the sweet potatoes will become mushy.
Nutrition Information
Serving
1(of 6)
Calories
369kcal
(18%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Potassium
831mg
(24%)
Fiber
7g
(28%)
Sugar
26g
(52%)
Vitamin A
32526IU
(651%)
Vitamin C
5mg
(6%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 369
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 369kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Potassium | 831mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 26g | 52% |
| Vitamin A | 32526IU | 651% |
| Vitamin C | 5mg | 6% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.