Holiday Candied Sweet Potatoes
This timeless side dish transforms humble sweet potatoes into a glistening, sweet-savory masterpiece that often steals the spotlight from the main course. With their rich amber glaze and melt-in-your-mouth texture, these sweet potatoes aren't just a side dish—they're a celebration of tradition reimagined for today's table.
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Servings: 8 servings
Calories: 245kcal
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Small Saucepan
Ingredients
Main Ingredients
- 4 large sweet potatoes about 3 pounds, peeled and cut into 1-inch chunks
- 3/4 cup brown sugar packed, light or dark
- 4 tablespoons unsalted butter cut into small pieces
- 1/4 cup maple syrup or honey as substitute
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice freshly squeezed preferred
Optional Topping
- 1 cup miniature marshmallows optional
Instructions
- Peel the sweet potatoes and cut them into 1-inch chunks, keeping pieces uniform for even cooking.
- Place the sweet potato chunks in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 5-7 minutes until potatoes are just beginning to soften but still hold their shape.
- While the potatoes are par-boiling, combine brown sugar, butter, maple syrup, cinnamon, nutmeg, salt, vanilla extract, and orange juice in a small saucepan. Heat over medium-low until the butter melts and ingredients are thoroughly combined, about 3-4 minutes.
- Preheat your oven to 375°F (190°C). Drain the sweet potatoes thoroughly and transfer them to a 9x13 inch baking dish.
- Pour the warm glaze evenly over the potatoes, gently tossing to ensure each piece is coated. For even more flavor infusion, let the mixture stand for 5 minutes before baking.
- Bake uncovered for 40-45 minutes, basting the potatoes with the glaze from the bottom of the dish every 15 minutes. The potatoes are done when they're tender all the way through and the glaze has reduced to a thick, shimmering syrup.
- If using marshmallows, sprinkle them over the sweet potatoes during the last 5 minutes of baking. Watch carefully to ensure they turn golden brown without burning.
Notes
For healthier alternatives:
- Reduce brown sugar to ½ cup and increase cinnamon to enhance perceived sweetness
- Use half the butter and replace the rest with apple butter
- Add chopped pecans for healthy fats and protein
- Incorporate cranberries for tartness and antioxidants Storage tips:
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat in a 325°F oven for 15-20 minutes
- For make-ahead preparation, complete through step 5, refrigerate covered for up to 2 days
- Freeze fully cooked portions for up to 3 months
- Reduce brown sugar to ½ cup and increase cinnamon to enhance perceived sweetness
- Use half the butter and replace the rest with apple butter
- Add chopped pecans for healthy fats and protein
- Incorporate cranberries for tartness and antioxidants Storage tips:
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat in a 325°F oven for 15-20 minutes
- For make-ahead preparation, complete through step 5, refrigerate covered for up to 2 days
- Freeze fully cooked portions for up to 3 months
Nutrition
Calories: 245kcal | Carbohydrates: 48g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Fiber: 4g | Sugar: 32g | Vitamin A: 380IU | Vitamin C: 28mg
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