Create a sweet and tender side dish with this classic recipe for candied sweet potatoes. You coat soft potatoes in a rich, buttery brown sugar glaze for a comforting flavor perfect for holiday meals.
Author:michaelcarter
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds sweet potatoes, peeled and sliced into 1/2-inch rounds
1/2 cup unsalted butter
1 cup packed light brown sugar
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
Optional: 1 cup miniature marshmallows for topping
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Arrange the sliced sweet potatoes in a single layer in the prepared baking dish.
In a medium saucepan over medium heat, combine the butter, brown sugar, water, cinnamon, nutmeg, and salt. Stir constantly until the butter melts and the sugar dissolves completely, creating a smooth glaze. Bring the mixture to a gentle simmer.
Carefully pour the hot glaze evenly over the sweet potatoes in the baking dish.
Bake for 30 to 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Baste the potatoes with the glaze from the bottom of the pan halfway through baking.
If using marshmallows, remove the dish from the oven after 30 minutes, sprinkle the marshmallows over the potatoes, and return to the oven for 5 to 7 minutes, or until the marshmallows are puffed and lightly golden.
Serve the candied sweet potatoes immediately while the glaze is warm and gooey.
Notes
For a Southern style variation, you can substitute 1/4 cup of the brown sugar with maple syrup for deeper flavor.
If you prefer a thicker glaze, let the glaze simmer for 2 minutes longer before pouring it over the potatoes.
If you are making this ahead of time, bake the potatoes until just tender, cool, cover, and refrigerate. Reheat in the oven and add marshmallows just before serving.