Name: Candied Sweet Potatoes with Brown Sugar Maple Glaze
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5–6 medium sweet potatoes (about 3–4 lbs), peeled and sliced into 1/2‑inch rounds; 1/2 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter; 1 Tablespoon (15ml) water; 1/4 cup (60ml) pure maple syrup; 1 cup (200g) packed light or dark brown sugar; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon pure vanilla extract; Optional: 2 teaspoons orange zest; Optional garnish: chopped fresh or dried rosemary and flaky sea salt

A rich and buttery dish, these Candied Sweet Potatoes with Brown Sugar Maple Glaze are my go-to for Thanksgiving dinners or any cozy gathering. Thick rounds of sweet potato are baked in a deeply flavorful glaze made with brown sugar, maple syrup, and warming spices. The result is a tender, caramelized side that’s always a crowd favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5–6 medium sweet potatoes (about 3–4 lbs), peeled and sliced into 1/2‑inch rounds

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter

1 Tablespoon (15ml) water

1/4 cup (60ml) pure maple syrup

1 cup (200g) packed light or dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon pure vanilla extract

Optional: 2 teaspoons orange zest for brightness

Optional garnish: chopped fresh or dried rosemary and flaky sea salt

Directions

I preheat the oven to 375°F (191°C) and grease a 9×13-inch baking dish with nonstick spray.

I add the sliced sweet potatoes to the dish, sprinkle with salt, and toss them to coat evenly.

In a saucepan over medium heat, I combine the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. I stir until the butter melts completely.

I stop stirring and let the mixture gently boil for 2 minutes. Then, I remove it from the heat and stir in the vanilla extract and orange zest if using.

I pour the warm glaze over the sweet potatoes, gently tossing them so each slice is coated.

I bake the dish for about 1 hour, stirring every 20 minutes. After the first 20 minutes, I cover the dish with aluminum foil to ensure the potatoes bake evenly.

Once the sweet potatoes are tender and caramelized, I remove them from the oven and let them cool for 10 minutes. I like to finish them with a sprinkle of rosemary and flaky sea salt for added depth.

Servings and timing

This recipe serves 8–10 people, making it perfect for gatherings or potlucks.

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Approx. Calories per serving: 380 kcal

Variations

I sometimes use a mix of sweet potatoes and yams for added texture.

For extra crunch, I add chopped pecans or walnuts before baking.

A splash of bourbon in the glaze gives it a subtle, smoky edge.

If I want a less sweet version, I reduce the brown sugar to 3/4 cup.

I occasionally top it with mini marshmallows in the last 10 minutes for a more classic, nostalgic twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven at 350°F (177°C) for 15–20 minutes, or until warmed through. For quicker reheating, the microwave works fine in 30-second increments. The sauce thickens more after chilling, but it loosens up again when warmed.

FAQs

Can I make this dish ahead of time?

Yes, I often prep the entire dish a day in advance. I assemble everything, cover it tightly, and refrigerate it overnight. When ready to serve, I bake it as directed.

Can I use canned sweet potatoes?

I don’t recommend canned sweet potatoes for this recipe. They’re too soft and tend to break apart during baking. Fresh sweet potatoes give the best texture and hold their shape.

Is it necessary to peel the sweet potatoes?

Yes, I always peel them. The skin can be a bit tough and unpleasant in this dish, especially since I want the slices to absorb the glaze fully.

Can I freeze this?

I usually don’t freeze this dish because the texture can become mushy after thawing. It’s best served fresh or stored in the fridge for a few days.

What can I serve with candied sweet potatoes?

I like serving them alongside roasted turkey, ham, or even grilled chicken. They also pair well with savory green vegetables like Brussels sprouts or green beans.

Conclusion

This candied sweet potato recipe is a staple at my holiday table and a favorite comfort food any time of year. The brown sugar maple glaze brings out the natural sweetness of the potatoes while the spices and optional orange zest elevate the flavor. Whether I serve it at Thanksgiving or a casual dinner, it always brings warmth and satisfaction to the table.

📖 Recipe:

Candied Sweet Potatoes with Brown Sugar Maple Glaze

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Author: Sophia
Total Time: 1 hour 15 minutes
Yield: 8–10 servings
Diet: Vegetarian

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Description

Tender, buttery sweet potatoes are baked in a rich brown sugar and maple glaze, spiced with cinnamon, nutmeg, and ginger. This comforting side dish is perfect for holidays and cozy gatherings.