Aren’t candied sweet potatoes just the ultimate comfort food? Whether you’re planning a cozy family dinner, a festive holiday feast, or simply craving something sweet and satisfying, this versatile dish has you covered. We’ve gathered 20 mouthwatering recipes that are sure to delight your taste buds and impress your guests. Let’s dive into these delicious creations and find your new favorite!
Classic Southern Candied Sweet Potatoes
Warm, sweet, and deeply comforting, these candied sweet potatoes are a holiday staple that delivers rich flavor with minimal effort. They combine tender potatoes with a glossy, spiced syrup that caramelizes beautifully in the oven. Perfect for potlucks or family dinners, this dish is both simple and impressive.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds (Yams work too)
– 1/2 cup unsalted butter, melted (or use salted butter and reduce salt)
– 1 cup packed brown sugar, light or dark
– 1/4 cup pure maple syrup (or honey for a different flavor)
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Arrange the sweet potato rounds in a single layer in the prepared baking dish, overlapping slightly if needed.
3. In a medium saucepan over medium heat, combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and water. Tip: Stir constantly to prevent the sugar from burning.
4. Bring the mixture to a gentle boil, then reduce heat and simmer for 3 minutes until slightly thickened.
5. Remove the saucepan from heat and stir in the vanilla extract carefully to avoid splattering.
6. Pour the hot syrup evenly over the sweet potatoes in the baking dish, ensuring all pieces are coated.
7. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Tip: This steams the potatoes for tenderness.
8. Remove the foil and bake uncovered for an additional 15 minutes, or until the potatoes are fork-tender and the syrup is bubbly and caramelized. Tip: Baste the potatoes with the syrup halfway through for even glossiness.
9. Let the dish cool for 5-10 minutes before serving to allow the syrup to thicken slightly.
Nothing beats the tender, melt-in-your-mouth texture of these sweet potatoes, enhanced by a rich, buttery syrup with warm spice notes. Serve them warm alongside roasted turkey or ham for a classic holiday meal, or spoon over vanilla ice cream for a decadent dessert twist. They reheat beautifully, making them a practical choice for busy gatherings.
Maple Bourbon Candied Sweet Potatoes
Rethink sweet potatoes with this elevated holiday side. Maple syrup and bourbon create a glossy, sophisticated glaze that caramelizes beautifully. This recipe transforms a classic into something special with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 6 medium potatoes)
– 1/4 cup unsalted butter, melted (or use salted butter and reduce salt)
– 1/3 cup pure maple syrup (grade A or B)
– 2 tbsp bourbon (optional, substitute with apple cider)
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp kosher salt
– 1/4 cup chopped pecans (toasted for extra flavor)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Place the cubed sweet potatoes in a large mixing bowl.
3. In a separate small bowl, whisk together the melted butter, maple syrup, bourbon, cinnamon, nutmeg, and salt until fully combined.
4. Pour the maple bourbon mixture over the sweet potatoes and toss thoroughly to coat every piece evenly.
5. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, leaving space between pieces for even roasting.
6. Roast in the preheated oven for 30 minutes, then remove the baking sheet from the oven.
7. Carefully stir the sweet potatoes with a spatula to redistribute them and ensure all sides caramelize.
8. Sprinkle the chopped pecans evenly over the sweet potatoes.
9. Return the baking sheet to the oven and continue roasting for another 15 minutes, or until the sweet potatoes are fork-tender and the glaze is bubbling and sticky.
10. Remove from the oven and let cool for 5 minutes before serving to allow the glaze to thicken slightly.
Achieve perfectly caramelized edges by not overcrowding the baking sheet. The sweet potatoes develop a tender interior with a sticky, glossy exterior that clings to the pecans. Serve warm alongside roasted turkey or as a decadent topping for vanilla ice cream for a surprising dessert twist.
Ginger and Orange Glazed Sweet Potatoes
Perfect for holiday tables or cozy weeknights, these sweet potatoes get a glossy glaze from fresh ginger and orange juice. They’re a simple side that balances sweet and zesty flavors beautifully.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
– 3 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 cup fresh orange juice (about 2 oranges)
– 1/4 cup pure maple syrup
– 2 tbsp unsalted butter
– 1 tbsp freshly grated ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil and kosher salt on a large rimmed baking sheet.
3. Arrange the potatoes in a single layer, ensuring they aren’t crowded for even browning.
4. Roast for 30 minutes, flipping the potatoes halfway through with a spatula.
5. While roasting, combine orange juice, maple syrup, butter, grated ginger, cinnamon, and black pepper in a small saucepan.
6. Bring the mixture to a simmer over medium heat, stirring occasionally.
7. Reduce heat to medium-low and cook for 8-10 minutes until the glaze thickens slightly and coats the back of a spoon.
8. Remove the potatoes from the oven after 30 minutes—they should be fork-tender and starting to brown at the edges.
9. Pour the warm glaze evenly over the potatoes, tossing gently to coat each piece.
10. Return the baking sheet to the oven and roast for an additional 10-15 minutes until the glaze is sticky and caramelized.
11. Let the potatoes rest for 5 minutes on the baking sheet before serving to allow the glaze to set.
Each cube emerges tender inside with a sticky, aromatic crust from the ginger-orange glaze. For a festive twist, sprinkle with toasted pecans or serve alongside roasted turkey or ham.
Spiced Rum Candied Sweet Potatoes
Perfect for holiday gatherings or cozy winter nights, these spiced rum candied sweet potatoes deliver a sweet, boozy kick. They’re simple to prepare and guaranteed to impress.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and sliced into ½-inch rounds
– ½ cup unsalted butter, cubed
– 1 cup packed light brown sugar
– ½ cup spiced rum
– ¼ cup pure maple syrup
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– ½ cup chopped pecans, for garnish (optional)
Instructions
1. Preheat your oven to 375°F.
2. Arrange the sweet potato rounds in a single layer in a 9×13-inch baking dish.
3. In a medium saucepan over medium heat, melt the butter.
4. Stir in the brown sugar, spiced rum, maple syrup, cinnamon, nutmeg, and salt.
5. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
6. Pour the hot syrup evenly over the sweet potatoes in the baking dish.
7. Cover the dish tightly with aluminum foil.
8. Bake for 30 minutes.
9. Remove the foil and carefully stir the sweet potatoes to coat them in the syrup.
10. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the sweet potatoes are tender and the syrup is bubbly and caramelized.
11. Remove from the oven and let cool for 5 minutes.
12. Garnish with chopped pecans, if using.
The finished dish features tender sweet potatoes coated in a glossy, spiced caramel. The rum adds a warm depth that balances the sweetness beautifully. Try serving them alongside roasted turkey or as a decadent topping for vanilla ice cream.
Slow Cooker Caramel Candied Sweet Potatoes
Perfect for holiday gatherings or cozy weeknights, these slow cooker sweet potatoes transform into a caramel-glazed side dish with minimal effort. They cook unattended while you focus on the rest of the meal.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 4 lbs sweet potatoes, peeled and cut into 1-inch chunks
– 1 cup packed light brown sugar
– 1/2 cup unsalted butter, melted
– 1/4 cup pure maple syrup
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 tsp vanilla extract, added at the end for best flavor
Instructions
1. Place the peeled and cubed sweet potatoes into a 6-quart slow cooker.
2. In a medium bowl, whisk together the brown sugar, melted butter, maple syrup, cinnamon, nutmeg, and salt until smooth.
3. Pour the sugar mixture evenly over the sweet potatoes in the slow cooker.
4. Gently stir the potatoes with a wooden spoon to coat them completely in the sauce.
5. Cover the slow cooker with its lid and cook on LOW heat for 4 hours. Do not open the lid during cooking to maintain temperature.
6. After 4 hours, carefully remove the lid. The potatoes should be fork-tender and the sauce thickened.
7. Stir in the vanilla extract until fully incorporated.
8. Let the mixture sit in the warm slow cooker, uncovered, for 10 minutes to allow the sauce to thicken further.
For a glossy finish, the sweet potatoes emerge tender but not mushy, coated in a rich, buttery caramel. Their flavor deepens if served warm directly from the cooker, making them ideal alongside roasted turkey or as a topping for vanilla ice cream.
Honey Butter Candied Sweet Potatoes
Baked sweet potatoes get a glossy, irresistible upgrade with a simple honey butter glaze. This side dish transforms humble roots into a caramelized, holiday-worthy treat. It’s the perfect balance of sweet, buttery, and savory.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
– 4 tbsp unsalted butter, melted
– 1/3 cup honey
– 1/4 cup light brown sugar, packed
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp ground nutmeg
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the cubed sweet potatoes in a large mixing bowl.
3. In a separate small bowl, whisk together the melted butter, honey, brown sugar, cinnamon, salt, nutmeg, and black pepper until fully combined.
4. Pour the honey butter mixture over the sweet potatoes.
5. Toss the sweet potatoes thoroughly until every piece is evenly coated.
6. Transfer the coated sweet potatoes to a 9×13-inch baking dish, spreading them into a single layer.
7. Cover the baking dish tightly with aluminum foil.
8. Bake the covered dish at 400°F for 30 minutes.
9. Remove the dish from the oven and carefully take off the aluminum foil.
10. Stir the potatoes gently to redistribute the glaze.
11. Return the uncovered dish to the oven.
12. Bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the glaze has thickened and caramelized around the edges.
13. Remove the dish from the oven and let the potatoes rest for 5 minutes before serving.
Just out of the oven, these potatoes boast a sticky, glossy exterior that gives way to a perfectly tender interior. The honey butter creates a rich, caramel-like sauce that clings to every bite. For a festive twist, sprinkle with toasted pecans or a pinch of flaky sea salt right before serving.
Cranberry and Pecan Candied Sweet Potatoes
Get ready for a holiday side that balances sweet and savory. Golden sweet potatoes meet tart cranberries and crunchy pecans in this simple bake. It’s a festive upgrade to your usual spread.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 4-5 medium)
– 1 cup fresh or frozen cranberries (thaw if frozen)
– 1/2 cup chopped pecans
– 1/2 cup packed brown sugar (light or dark)
– 1/4 cup unsalted butter, melted (or use salted and reduce salt)
– 1/4 cup pure maple syrup (or honey)
– 1 tsp ground cinnamon
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp ground nutmeg
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or oil.
2. Place the sweet potato cubes in the prepared baking dish in an even layer.
3. Scatter the cranberries and chopped pecans evenly over the sweet potatoes.
4. In a small bowl, whisk together the brown sugar, melted butter, maple syrup, cinnamon, salt, and nutmeg until smooth.
5. Pour the sugar mixture evenly over the potatoes, cranberries, and pecans. Toss gently with a spatula to coat everything.
6. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
7. Remove the foil and stir the mixture. Bake uncovered for another 15-20 minutes, or until the sweet potatoes are fork-tender and the sauce is bubbly and slightly thickened.
8. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Serve this dish warm for the best texture, where the potatoes are soft but hold their shape. The cranberries burst with tartness against the sweet, buttery glaze, while pecans add a welcome crunch. Try it alongside roasted turkey or as a topping for vanilla ice cream for a decadent dessert twist.
Vanilla Bean Candied Sweet Potatoes with Marshmallows
Tender sweet potatoes get a holiday upgrade with a glossy vanilla glaze and toasted marshmallows. This classic side dish balances earthy sweetness with creamy, caramelized toppings. It’s a festive crowd-pleaser that comes together with minimal fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 6 medium potatoes)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, cubed (cold butter helps thicken the glaze)
– 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
– 1/4 tsp salt
– 2 cups mini marshmallows (or large marshmallows torn into pieces)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Place the sweet potato cubes in the prepared baking dish in an even layer.
3. In a medium saucepan over medium heat, combine the sugar, butter, vanilla bean seeds (and pod if using), and salt.
4. Stir constantly until the sugar dissolves and the mixture bubbles gently, about 3–4 minutes. Tip: Avoid boiling vigorously to prevent burning.
5. Remove the saucepan from heat and discard the vanilla bean pod if used.
6. Pour the warm vanilla glaze evenly over the sweet potatoes in the baking dish.
7. Cover the dish tightly with aluminum foil and bake for 30 minutes.
8. Remove the foil and stir the potatoes gently to coat them in the glaze.
9. Return the dish to the oven, uncovered, and bake for another 10 minutes until the potatoes are fork-tender.
10. Take the dish out and scatter the marshmallows evenly over the top. Tip: Work quickly so the dish stays hot for even toasting.
11. Switch your oven to broil on high and place the dish 6 inches from the heat source.
12. Broil for 1–2 minutes, watching closely, until the marshmallows are golden brown and puffed. Tip: Never walk away during broiling—they can burn in seconds.
13. Let the dish cool for 5 minutes before serving to allow the glaze to thicken slightly.
Perfectly caramelized marshmallows melt into the vanilla-infused syrup, creating a sticky-sweet coating over the soft potatoes. Serve it warm alongside roasted turkey or as a decadent dessert with a scoop of ice cream for contrast.
Brown Sugar and Cinnamon Candied Sweet Potatoes
Kick off your holiday meal with these irresistible sweet potatoes. They’re coated in a glossy, spiced caramel that caramelizes beautifully in the oven. The result is a perfect balance of sweet and warm spice.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes (Yams work too)
– 1/2 cup (1 stick) unsalted butter, melted
– 1/2 cup packed light brown sugar
– 1/4 cup pure maple syrup
– 2 tsp ground cinnamon
– 1/2 tsp fine sea salt
– 1/4 tsp ground nutmeg (freshly grated is best)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the cubed sweet potatoes in a large mixing bowl.
3. In a separate medium bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, salt, and nutmeg until fully combined.
4. Pour the butter-sugar mixture over the sweet potatoes in the large bowl.
5. Use a large spoon or spatula to toss the potatoes until they are evenly and thoroughly coated. Tip: Ensure every cube gets coverage for even caramelization.
6. Transfer the coated sweet potatoes to a 9×13-inch baking dish, arranging them in a single layer.
7. Pour any remaining sauce from the bowl evenly over the potatoes in the dish.
8. Cover the baking dish tightly with aluminum foil.
9. Bake at 375°F for 30 minutes. Tip: The foil traps steam, helping the potatoes become tender without drying out.
10. Carefully remove the foil from the baking dish.
11. Stir the potatoes gently to redistribute the sauce.
12. Return the dish to the oven, uncovered, and bake for an additional 15 minutes. Tip: Watch for the sauce to thicken and bubble around the edges, a sign it’s ready.
13. Remove the dish from the oven and let it rest for 5 minutes before serving.
Buttery, tender cubes are enveloped in a sticky, spiced glaze with deep caramel notes. The edges get slightly crisp where the sugar has candied. Serve them warm alongside roasted turkey or spooned over vanilla ice cream for a decadent dessert twist.
Balsamic and Bacon Candied Sweet Potatoes
Vividly sweet and savory, these balsamic and bacon candied sweet potatoes transform a classic side into a showstopper. They combine caramelized edges with a glossy, tangy-sweet glaze for a dish that disappears fast from holiday tables.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
– 6 slices thick-cut bacon, chopped
– 1/4 cup unsalted butter, melted
– 1/3 cup packed light brown sugar
– 1/4 cup balsamic vinegar
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper, optional for heat
Instructions
1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. Toss sweet potato cubes with melted butter, salt, and black pepper in a large bowl until evenly coated.
3. Spread sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25 minutes, stirring halfway through, until edges begin to brown.
5. While roasting, cook chopped bacon in a skillet over medium heat until crisp, about 8-10 minutes.
6. Transfer bacon to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
7. In the same skillet with bacon fat, whisk together brown sugar and balsamic vinegar over medium heat.
8. Bring to a simmer and cook for 3-4 minutes until slightly thickened, stirring constantly.
9. Remove sweet potatoes from oven and drizzle the balsamic glaze evenly over them.
10. Sprinkle cooked bacon and optional cayenne pepper over the sweet potatoes.
11. Toss gently to combine, ensuring all pieces are coated.
12. Return to oven and roast for an additional 10-15 minutes until glaze is sticky and potatoes are tender.
13. Let cool for 5 minutes before serving to allow glaze to set slightly.
Glossy and caramelized, these sweet potatoes offer a perfect balance of smoky bacon and tangy balsamic. Serve them warm alongside roasted turkey or as a standout side at potlucks, where their sticky-sweet texture will be a crowd favorite.
Pumpkin Spice Candied Sweet Potatoes
Boldly transform ordinary sweet potatoes into a festive side with warm pumpkin spice and a glossy candied glaze. This dish balances sweet and savory, perfect for holiday gatherings or cozy weeknights. It’s simple to prepare yet impressive on the table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 6 medium potatoes)
– 1/4 cup unsalted butter, melted (or use vegan butter for dairy-free)
– 1/3 cup packed brown sugar, light or dark
– 2 tbsp pure maple syrup (or honey as a substitute)
– 1 tsp pumpkin pie spice, adjust to taste
– 1/2 tsp ground cinnamon
– 1/4 tsp salt, fine sea salt preferred
– 1/4 cup chopped pecans, optional for crunch
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the melted butter, brown sugar, maple syrup, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and well-blended.
3. Add the sweet potato cubes to the bowl and toss thoroughly to coat every piece evenly with the spice mixture. Tip: For deeper flavor, let the potatoes marinate in the mixture for 10 minutes before baking.
4. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow for even roasting.
5. Bake at 400°F for 30 minutes, then remove from the oven and stir the potatoes gently to redistribute the glaze. Tip: If the glaze starts to darken too quickly, reduce the oven temperature to 375°F.
6. Sprinkle the chopped pecans evenly over the potatoes, if using, for added texture and nuttiness.
7. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the sweet potatoes are fork-tender and the glaze is bubbly and caramelized. Tip: Check for doneness by piercing a potato cube with a fork—it should slide in easily.
8. Remove from the oven and let cool for 5 minutes before serving to allow the glaze to set slightly.
With a tender, melt-in-your-mouth interior and a sticky-sweet crust, these potatoes offer a comforting blend of autumn spices. Serve them warm alongside roasted turkey or as a standalone treat topped with a dollop of whipped cream for dessert. They reheat beautifully, making them ideal for meal prep or holiday leftovers.
Lemon and Thyme Candied Sweet Potatoes
Just when you think sweet potatoes can’t get better, this lemon and thyme version proves otherwise. Juicy and aromatic, they’re a holiday game-changer. Simple prep yields impressive results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 large sweet potatoes, peeled and cut into 1-inch cubes
– 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
– 1/4 cup pure maple syrup
– 2 tablespoons fresh lemon juice
– 1 tablespoon fresh thyme leaves, plus extra for garnish
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the melted butter, maple syrup, lemon juice, thyme leaves, salt, and pepper until fully combined.
3. Add the sweet potato cubes to the bowl and toss thoroughly to coat every piece evenly.
4. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
5. Roast in the preheated oven for 20 minutes, then remove the sheet and carefully flip each piece with a spatula.
6. Return the sheet to the oven and roast for another 20-25 minutes, until the potatoes are tender and the edges are caramelized and slightly crispy.
7. Remove from the oven and let cool for 5 minutes on the sheet to allow the glaze to set slightly.
8. Transfer to a serving dish and garnish with additional fresh thyme leaves.
Unbelievably tender inside with crispy, caramelized edges, these sweet potatoes balance bright lemon and earthy thyme perfectly. Serve them warm alongside roasted chicken or as a standout side at your next gathering—leftovers reheat beautifully for breakfast with a fried egg.
Cardamom and Nutmeg Candied Sweet Potatoes
These spiced sweet potatoes transform a classic holiday side into something special with warm cardamom and nutmeg. They’re simple to prepare ahead and bake until perfectly tender and glossy. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 4 medium potatoes)
– 1/2 cup unsalted butter, melted (or use vegan butter for a dairy-free version)
– 1/2 cup packed light brown sugar (adjust for sweetness preference)
– 1/4 cup pure maple syrup (or honey as a substitute)
– 1 tsp ground cardamom
– 1/2 tsp ground nutmeg
– 1/4 tsp fine sea salt
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Place the cubed sweet potatoes in the prepared baking dish in a single layer for even cooking.
3. In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, cardamom, nutmeg, and salt until smooth.
4. Pour the spice mixture evenly over the sweet potatoes, tossing gently with a spatula to coat each piece thoroughly.
5. Add the 1/4 cup water to the bottom of the dish to prevent sticking and create a light syrup.
6. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
7. Remove the foil carefully to avoid steam, then stir the potatoes to redistribute the glaze.
8. Return the dish to the oven, uncovered, and bake for an additional 15 minutes or until the potatoes are fork-tender and the glaze has thickened slightly.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld and the glaze to set. Keep leftovers refrigerated in an airtight container for up to 3 days. Knife-tender sweet potatoes glisten with a spiced, buttery syrup that clings to each cube. The cardamom adds a floral warmth, while nutmeg provides a subtle depth—perfect alongside roasted turkey or as a topping for vanilla ice cream.
Coconut Milk Candied Sweet Potatoes
These creamy, caramelized sweet potatoes get their rich flavor from coconut milk and brown sugar. They’re a simple, comforting side that pairs perfectly with holiday meals or weeknight dinners. You’ll love the balance of sweet and savory in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
– 1 (13.5 oz) can full-fat coconut milk
– ¾ cup packed light brown sugar
– ¼ cup unsalted butter
– 1 tsp vanilla extract
– ½ tsp ground cinnamon
– ¼ tsp salt
– ¼ cup chopped pecans for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the sweet potato cubes in a 9×13-inch baking dish in a single layer.
3. In a medium saucepan over medium heat, combine the coconut milk, brown sugar, butter, vanilla extract, cinnamon, and salt.
4. Whisk the mixture constantly until the butter melts and the sugar dissolves completely, about 3–4 minutes. Tip: Don’t let it boil to prevent curdling.
5. Pour the coconut milk mixture evenly over the sweet potatoes in the baking dish.
6. Cover the dish tightly with aluminum foil.
7. Bake for 30 minutes.
8. Remove the foil and stir the sweet potatoes gently to coat them in the sauce.
9. Return the dish to the oven, uncovered, and bake for another 15 minutes, or until the sweet potatoes are tender when pierced with a fork and the sauce has thickened. Tip: The sauce should coat the back of a spoon.
10. If using, sprinkle the chopped pecans over the top during the last 5 minutes of baking for a crunchy garnish. Tip: Toast the pecans in a dry skillet first for deeper flavor.
11. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Caramelized edges and a velvety, coconut-infused sauce make these sweet potatoes irresistibly creamy. Serve them warm alongside roasted turkey or ham, or spoon over vanilla ice cream for a decadent dessert twist.
Dark Chocolate Drizzle Candied Sweet Potatoes
Just when you thought sweet potatoes couldn’t get any better, this recipe elevates them with a glossy, bittersweet finish. It’s the perfect blend of cozy and elegant for any holiday spread or weeknight treat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 large sweet potatoes (about 2 lbs), peeled and cut into 1-inch cubes
– 3 tbsp unsalted butter, melted
– 1/4 cup pure maple syrup
– 1/2 tsp ground cinnamon
– 1/4 tsp fine sea salt
– 4 oz dark chocolate (60-70% cacao), finely chopped
– 1 tsp coconut oil (or any neutral oil), for smoother drizzling
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the sweet potato cubes in a large mixing bowl.
3. Pour the melted butter and maple syrup over the sweet potatoes.
4. Sprinkle the ground cinnamon and sea salt evenly over the mixture.
5. Toss everything together until the sweet potatoes are fully coated.
6. Spread the coated sweet potatoes in a single layer on a parchment-lined baking sheet.
7. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until the edges are caramelized and a fork pierces them easily.
8. Remove the baking sheet from the oven and let the sweet potatoes cool for 5 minutes.
9. While cooling, combine the chopped dark chocolate and coconut oil in a small microwave-safe bowl.
10. Microwave the chocolate mixture in 20-second intervals, stirring between each, until completely melted and smooth.
11. Transfer the roasted sweet potatoes to a serving platter.
12. Drizzle the melted dark chocolate evenly over the warm sweet potatoes using a spoon or a piping bag for more control.
13. Let the chocolate set for 2-3 minutes before serving.
Buttery, caramelized sweet potatoes get a sophisticated upgrade with that dark chocolate drizzle, creating a delightful contrast between sweet and slightly bitter. The chocolate hardens into a delicate shell that cracks with each bite, adding textural interest. For a festive twist, sprinkle with flaky sea salt or chopped toasted pecans right after drizzling.
Conclusion
Looking for a sweet, comforting side dish? These 20 candied sweet potato recipes offer something for every occasion, from holiday feasts to cozy weeknight dinners. We hope you find a new favorite! Give one a try, leave a comment below to tell us which you loved, and don’t forget to share this roundup on Pinterest to spread the sweetness.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
