How to Make Perfect Candied Sweet Potatoes for Holiday Dinners
If you’re looking for a crowd-pleasing side dish, candied sweet potatoes are a perfect choice! They’re sweet, buttery, and packed with comforting flavors. Whether you’re serving them for a holiday dinner, a family gathering, or just a regular weeknight meal, this recipe is bound to be a hit. With just a handful of ingredients, these candied sweet potatoes are easy to make, but taste like they’ve been simmering all day. Let’s get into how to make these irresistible, buttery sweet potatoes and answer some common questions along the way!
What You’ll Need
Here’s a quick rundown of the ingredients:
- 2 lbs sweet potatoes – Peeled and sliced about 1/2 inch thick
- ½ teaspoon salt – Enhances the natural flavors of the sweet potatoes
- ½ cup butter – Unsalted butter works best
- ¾ cup packed brown sugar – Adds depth and caramel-like sweetness
- ½ cup white sugar – Balances the richness of the brown sugar
- 1 teaspoon cinnamon – A warm spice that pairs perfectly with sweet potatoes
- ½ teaspoon nutmeg – Adds a hint of spiciness
- 2 tablespoons orange juice – Brightens the flavor and adds a citrusy twist
Instructions
- Preheat the oven to 350°F: This temperature allows the sweet potatoes to caramelize without burning.
- Prepare your sweet potatoes: Lay them flat in a 13×9-inch casserole dish and sprinkle with salt. Set aside while you prepare the sugary, buttery glaze.
- Make the glaze: In a heavy-duty saucepan over medium-low heat, melt the butter. Once melted, add both the brown sugar and white sugar, along with cinnamon and nutmeg. Stir constantly until the butter has completely melted and the sugars have dissolved, creating a silky smooth sauce. Remove from heat and stir in the orange juice.
- Coat the sweet potatoes: Pour the buttery mixture over the sweet potatoes, making sure each slice is fully coated.
- Bake with foil: Cover the dish tightly with foil and bake for 30 minutes.
- Remove foil and finish baking: After 30 minutes, take the dish out of the oven, remove the foil, and stir the sweet potatoes to ensure even coating. Bake uncovered for an additional 30 minutes, or until the sweet potatoes are fork-tender.
- Serve and enjoy: Let the sweet potatoes cool for a few minutes before serving. They’re sticky, sweet, and irresistible!
FAQ About Candied Sweet Potatoes
Can I use canned sweet potatoes? Yes! If you’re short on time, you can use canned sweet potatoes, but I recommend fresh for the best texture and flavor. If using canned, make sure to drain and pat them dry before proceeding with the recipe.
Can I make this dish ahead of time? Absolutely. Candied sweet potatoes can be made the day before. Simply follow the recipe through the initial bake (the first 30 minutes with the foil on), then cool and refrigerate. When you’re ready to serve, reheat the sweet potatoes, uncovered, in a 350°F oven until warmed through and tender.
How do I prevent my sweet potatoes from getting mushy? The key is slicing the sweet potatoes thick enough, about 1/2 inch. This ensures they hold their shape while baking. Also, don’t overbake them. After the 30-minute mark (with the foil off), check on them to ensure they’re just fork-tender and not overly soft.
Can I reduce the sugar? Yes, you can adjust the amount of sugar based on your preference. The combination of brown and white sugar gives a rich sweetness, but feel free to reduce the sugar by ¼ cup if you’d like a less sweet dish.
Recipe Variations
Candied sweet potatoes are delicious as is, but if you want to mix things up, here are a few variations you might love:
- Marshmallow Topping: For a more traditional, Thanksgiving-style dish, sprinkle mini marshmallows over the sweet potatoes during the last 10 minutes of baking. They’ll melt into a gooey, golden topping that’s hard to resist.
- Maple Syrup: Swap out the white sugar for ¼ cup of pure maple syrup for a deeper, more complex sweetness. It adds a hint of smokiness that pairs beautifully with the nutmeg and cinnamon.
- Pecans or Walnuts: Add a crunchy twist by mixing in ½ cup of chopped pecans or walnuts before baking. The nuts will toast as the potatoes bake, adding texture and nutty flavor.
- Spices: If you want more spice, consider adding a pinch of ground cloves or ginger to the sugar mixture. These spices will add a cozy, holiday flavor that’s perfect for winter gatherings.
- Bourbon: For an adult-friendly version, add a splash of bourbon (about 2 tablespoons) to the butter mixture before pouring it over the sweet potatoes. The alcohol will cook off, leaving a rich, smoky flavor.
What to Serve with Candied Sweet Potatoes
Wondering what pairs well with this dish? Candied sweet potatoes are quite versatile and can complement a variety of main courses. Here are some pairing suggestions:
- Roasted Turkey: This is the ultimate Thanksgiving side dish, so pairing it with a beautifully roasted turkey is a no-brainer. The sweetness of the potatoes balances the savory flavor of the turkey.
- Glazed Ham: Sweet potatoes and ham are a classic combination. The salty, smoky ham contrasts with the buttery sweetness of the potatoes for a balanced meal.
- Grilled Chicken: For a lighter option, grilled or roasted chicken pairs nicely with candied sweet potatoes. Add some sautéed greens like spinach or kale for a well-rounded meal.
- BBQ Ribs: If you’re in the mood for a more casual, comfort-food-style meal, candied sweet potatoes are a great match for tangy BBQ ribs. The richness of the ribs combined with the sweet potatoes is a flavor explosion.
Storing and Freezing Options
Candied sweet potatoes store and freeze really well, making them an excellent make-ahead option.
Storing: Once the sweet potatoes have cooled completely, store them in an airtight container in the refrigerator. They’ll last up to 5 days, making them perfect for meal prep or leftovers. To reheat, simply pop them back in the oven at 350°F until they’re warmed through. You can also microwave individual portions for 1-2 minutes.
Freezing: If you want to freeze your candied sweet potatoes, let them cool completely and then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the refrigerator overnight and reheat in the oven. Be sure to cover them with foil to prevent them from drying out during reheating.
Final Thoughts
Candied sweet potatoes are a timeless side dish that’s sweet, comforting, and always a crowd favorite. With minimal prep work and simple ingredients, this recipe is easy enough for any day of the week but also special enough for holiday gatherings. Whether you stick with the classic version or try one of the variations, you’re sure to love how tender and flavorful these sweet potatoes turn out. Don’t forget to pair them with your favorite main course for a complete, delicious meal. Enjoy!
Candied Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes peeled and sliced (about 1/2 inch thick)
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp orange juice
Instructions
- Preheat your oven to 350°F.
- Lay the sweet potatoes flat in a 13×9-inch casserole dish and sprinkle with salt. Set aside.
- Melt butter over medium-low heat in a saucepan. Add brown sugar, white sugar, cinnamon, and nutmeg. Stir until the butter melts and sugar dissolves. Remove from heat and add orange juice.
- Pour the butter mixture over the sweet potatoes, ensuring all slices are coated.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, stir the sweet potatoes, and bake uncovered for an additional 30 minutes, or until fork-tender.
- Let cool slightly before serving. Enjoy!
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven.