Candied Sweet Potatoes
Tender sweet potatoes coated in a glossy, caramelized brown sugar maple sauce, perfect for holiday dinners or cozy meals.
Ingredients
Candied Sweet Potatoes Ingredients
- 3 pounds Sweet potatoes About 3 medium sweet potatoes
- 6 tablespoons Butter Unsalted butter for best flavor
- 3/4 cup Brown sugar Packed brown sugar
- 1/4 cup Maple syrup
- 1/2 teaspoon Salt Adjust to taste
- 1 teaspoon Cinnamon For warmth and flavor
- 1 teaspoon Vanilla Adds depth to the sauce
- a pinch Nutmeg Optional for added flavor
- Pecans or mini marshmallows (for topping) Optional finishing touches
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Instructions
Preparation
- Peel the sweet potatoes and slice them into rounds about 1/2 inch thick.
- Simmer the slices in a pot of lightly salted water for about 8 to 10 minutes until slightly tender.
- Drain the sweet potatoes carefully and let them sit for a minute to steam off excess water.
- Prepare a 9 by 13 baking dish by lightly buttering it.
- Spread the sweet potatoes evenly in the baking dish.
Make the Sauce
- In a small saucepan, melt the butter over medium low heat.
- Add the brown sugar, maple syrup, salt, and cinnamon. Stir until mostly dissolved and smooth, about 2 to 3 minutes.
- Remove from heat and stir in the vanilla.
Baking
- Pour the sauce evenly over the sweet potatoes in the baking dish.
- Bake at 350 degrees F for about 25 minutes.
- After 25 minutes, spoon some sauce over the top and return uncovered for another 15 to 20 minutes.
Serving
- For a crunchy texture, sprinkle pecans on top during the last 10 minutes of baking.
- Add mini marshmallows for the last 5 minutes if desired.
- Before serving, sprinkle a pinch of salt to enhance the flavors.
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Note
This recipe is forgiving; even if the slices aren't perfect, it will turn out deliciously. Store leftovers in an airtight container in the fridge for up to 4 days.