Buttery brown sugar candied sweet potatoes with cinnamon and maple. Oven or stovetop, gluten-free and vegan options, make-ahead friendly holiday side dish.
Meet your new holiday hero: Candied Sweet Potatoes that are glossy, caramel-kissed, and impossible to stop “sampling.” This classic side is beloved from Sunday suppers to Thanksgiving, and for good reason—tender sweet potatoes meet buttery brown sugar, cinnamon, and vanilla for a side that tastes like dessert but earns a seat with the mains. Stay for the upgrades: oven-baked or stovetop, maple-forward or brown-sugar cozy, gluten-free and vegan options, plus tested make-ahead tips that keep the sauce silky, not grainy. Let’s make the best version of this favorite and add a few fun twists along the way.
What Makes These Candied Sweet Potatoes Special?
Here’s the sweet scoop: small technique tweaks give you a deep, lacquered glaze without burning, plus flexible methods for any kitchen setup.
- Dual methods: Oven-baked for hands-off caramelization or stovetop candied sweet potatoes for speed and control.
- No corn syrup: A plush brown-sugar and maple glaze that thickens naturally—silky, not sticky.
- Holiday-proof: Fully make-ahead with a quick reheat that reactivates the glaze instead of drying it out.
- Diet-friendly: Easy gluten-free and vegan candied sweet potatoes without compromising flavor.
- Flavor boosters: Bourbon, orange zest, or toasted pecans without tipping the sweetness over the edge.
- Troubleshooting built-in: Exact cues to avoid mushy slices, burnt edges, or grainy syrup.
- Search-friendly goodness: Think Southern candied yams vibes with modern updates—brown sugar cinnamon sweet potatoes, maple candied sweet potatoes, and cast-iron skillet options.
Ingredient Notes
Choose well, and the glaze does the rest: Here’s what each ingredient brings to the party.
- Sweet potatoes: Look for firm, orange-fleshed (Beauregard/Jewel/Garnet) for creamy interiors and caramel-ready edges.
- Butter (or vegan butter): Adds richness and gloss; plant-based sticks keep it dairy-free without separation.
- Brown sugar: Light for mellow caramel, dark for deeper molasses notes; both yield a luscious glaze.
- Pure maple syrup: Layers natural sweetness and shine; also helps prevent grainy syrup.
- Cinnamon + nutmeg: Warm spice backbone; a pinch of ginger or cardamom is lovely for lift.
- Vanilla extract: Brings bakery warmth that balances earthy sweet potato notes.
- Salt: Essential to balance sweetness and sharpen flavors.
- Orange zest (optional): Adds brightness that wakes up the caramel.
- Pecans (optional): Toasty crunch for contrast; keep whole or roughly chopped.
- Bourbon (optional): A splash deepens the sauce; the alcohol cooks off, flavor stays.
How To Make Candied Sweet Potatoes
Choose your adventure: oven-baked for set-it-and-forget-it caramelization or stovetop for fast-and-glossy. Both deliver that classic shiny, spoon-coating glaze.
- Preheat & prep: Heat the oven to 375°F. Peel sweet potatoes and slice into 1/2-inch rounds or chunky wedges for sturdiness; thinner slices can turn mushy.
- Build the glaze: In a saucepan, melt butter with brown sugar, maple syrup, salt, cinnamon, nutmeg, and vanilla. Warm just until the sugar dissolves and the mixture looks glossy—don’t boil hard.
- Pan it up: Arrange sweet potatoes in a large baking dish or cast-iron skillet. Pour glaze evenly over; toss gently to coat and spread into a mostly even layer.
- Bake & baste: Cover loosely with foil and bake until just tender. Uncover, baste with pan syrup, and continue baking to thicken the glaze and caramelize edges. Stir or baste once more.
- Finish with flair: For pecans, scatter on in the last 10 minutes so they toast, not burn. Add orange zest or a splash of bourbon off heat for aroma.
- Set the sauce: Rest 5–10 minutes before serving; the glaze thickens as it cools slightly, clinging to every slice.
Pro Tips
- Slice smart: 1/2-inch rounds hold shape and glaze; thinner = faster but risk of mush.
- Avoid grainy syrup: Heat the glaze gently just until dissolved; rapid boiling can crystallize sugar.
- Skip watery pans: Don’t overcrowd—two pans beat steaming in one. You want space for caramelization.
- Prefer stovetop: Simmer slices in the glaze in a wide skillet, stirring gently, until tender and glossy; finish uncovered to reduce.
- Air fryer option: Par-cook slices 8–10 minutes at 360°F, toss with warmed glaze, then air-fry 3–5 minutes more to set and caramelize.
- Shine boost: A teaspoon of orange juice or a pat of butter swirled in at the end makes the glaze extra silky.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Make once, feast twice: These reheat beautifully without drying out the glaze.
- Fridge: Store airtight up to 4 days. The glaze will firm up—totally normal.
- Reheat oven: Cover and warm at 325°F until hot, adding a splash of water or orange juice to loosen the sauce.
- Reheat stovetop: Gently warm in a skillet over low with 1–2 teaspoons water; stir to re-gloss.
- Microwave: Short bursts with a damp paper towel cover to prevent drying.
- Freezer: Best within 2 months; thaw overnight, then reheat as above. Pecans stay crunchiest if added fresh.
Variations & Substitutions
Make it yours: From classic Southern candied yams energy to lighter maple-forward twists, pick your favorite vibe.
- Maple-forward: Use more maple and less brown sugar for lighter, nuanced sweetness.
- Vegan candied sweet potatoes: Swap in plant-based butter; everything else stays the same.
- Nutty crunch: Add toasted pecans or walnuts at the end; sprinkle flaky salt for contrast.
- Marshmallow topping: Scatter mini marshmallows in the last 5 minutes and broil briefly for that classic campfire finish.
- Warm-spice remix: Add ground ginger, cardamom, or a pinch of cloves for cozy bakery notes.
- Bourbon-orange: Stir in a splash of bourbon and orange zest off heat for an elegant holiday twist.
- Savory-sweet: Add a sprig of rosemary or thyme to the pan while baking; remove before serving.
- Refined sugar–lighter: Use maple + coconut sugar; the glaze will be slightly looser but delicious.
Bottom line: These candied sweet potatoes nail that shiny, spoon-coating glaze, whether you’re going all-in for Thanksgiving sweet potato sides or making a cozy Sunday roast. With stovetop and oven options, gluten-free and vegan pathways, plus a few cheffy flavor boosters, they’re the kind of “easy” that tastes anything but.
FAQ
Are candied sweet potatoes the same as candied yams?
In U.S. grocery stores, “yams” are almost always orange sweet potatoes. True yams are different and rare here. This recipe uses sweet potatoes—perfect for that classic candied texture.
Can I make these ahead for Thanksgiving without them drying out?
Absolutely. Cook fully, cool, and refrigerate up to 4 days. Reheat covered at 325°F with a splash of water or orange juice to loosen the glaze, then uncover to re-gloss. Works like a charm for holiday meal prep.
My syrup turned grainy—what went wrong?
That’s usually from boiling the sugar too hard or undissolved crystals on the pan sides. Warm the glaze gently just until smooth, and avoid rapid boils. A touch of maple helps keep the syrup silky.
Do I have to peel the sweet potatoes?
Peeling gives a smoother, candy-coated finish, but you can leave the skins on for more texture and nutrients. If keeping skins, scrub well and slice slightly thicker to prevent breakage.
Can I make stovetop candied sweet potatoes instead of baking?
Yes! Simmer slices in the glaze in a wide skillet until just tender, then uncover and cook a few extra minutes to reduce and thicken. Stir gently so the slices stay intact and glossy.
How sweet is this? Can I cut the sugar?
Totally. Use more maple and less brown sugar for a lighter sweetness, or add citrus zest and a pinch more salt to balance. It’ll still taste like the holidays—just less sugary.
What’s the best way to add pecans without burning them?
Add pecans in the last 10 minutes of baking (or after reducing on the stovetop) so they toast gently. For extra crunch, toast them separately and fold in right before serving.
Candied Sweet Potatoes
Buttery brown sugar candied sweet potatoes with cinnamon and maple. Oven or stovetop, gluten-free and vegan options, make-ahead friendly holiday side dish.
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Servings: 6 servings
Equipment
- Large skillet with lid
- Cutting board
- Chef’s knife
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1/2-inch rounds
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Instructions
- Prep the potatoes: Peel the sweet potatoes and slice into 1/2-inch thick rounds. Set aside.
- Make the glaze: In a large skillet over medium heat, melt the butter. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and salt. Bring to a gentle simmer, stirring until the sugar dissolves and the mixture looks glossy, 1–2 minutes.
- Start cooking: Add the sweet potato rounds and toss to coat. Spread them into an even layer, cover, and cook for about 10 minutes to begin softening.
- Glaze and tenderize: Uncover, gently flip the slices, and continue cooking uncovered, stirring occasionally, until the potatoes are fork-tender and the sauce thickens into a syrupy glaze, 10–15 minutes. Stir in the vanilla during the last minute.
- Finish and serve: Remove from heat and let stand 2–3 minutes so the glaze clings. Spoon the glossy sauce over the potatoes and serve warm.
Notes
Choose similarly sized sweet potatoes so the slices cook evenly. If the glaze thickens too quickly before the potatoes are tender, add 1–2 tablespoons of water and continue cooking. For extra shine, baste the slices with the syrup just before serving. Leftovers keep in an airtight container in the fridge up to 4 days; reheat gently on the stovetop with a splash of water.
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Psst, more inspo: Craving more Thanksgiving sides and cozy mains? Explore Thanksgiving-friendly recipes, try a crisp veggie foil with Brussels sprouts or roasted carrots, and peek at other sweet potato ideas. Gluten-free crowd? I’ve got you: GF-friendly recipes that don’t taste like compromise.
