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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