Name: Classic Candied Sweet Potatoes
Prep time: 20 min
Cook time: 1 h 45 min
Total time: PT-488784H19M12S
Cuisine: American
Ingredients: 6 medium yellow‑fleshed sweet potatoes, peeled and sliced into ½‑inch rounds; 1 cup packed dark brown sugar; ½ cup (1 stick) unsalted butter; ½ cup water; 1 teaspoon salt; Optional additions: 1 teaspoon ground cinnamon + ¼ teaspoon nutmeg; 1 teaspoon vanilla extract or zest of 1 orange; toasted pecans or mini marshmallows for topping

Jump to Recipe·Leave a Review

Tender, buttery sweet potatoes baked in a rich, caramelized syrup of brown sugar and butter, then infused with warming spices. This comforting holiday classic is incredibly easy to make and always delivers big, nostalgic flavor with every bite.

Classic Candied Sweet Potatoes

Why You’ll Love This Recipe

I keep coming back to this dish year after year because it delivers on every level. It’s simple, nostalgic, and absolutely crowd-pleasing. The sweet potatoes turn luxuriously soft, and the sauce transforms into a sticky, amber glaze that hugs every slice. There’s no complicated prep or exotic ingredients—just slow-baked comfort that fills the kitchen with the smell of the holidays. Whether I’m feeding a big family crowd or just a few close friends, this side dish always gets devoured first.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 medium yellow-fleshed sweet potatoes, peeled and sliced into ½-inch rounds
1 cup packed dark brown sugar
½ cup (1 stick) unsalted butter
½ cup water
1 teaspoon salt

Optional Additions:
1 teaspoon cinnamon + ¼ teaspoon nutmeg
1 teaspoon vanilla extract or zest of 1 orange
Toasted pecans or mini marshmallows for topping

Directions

Step 1: Prep the Sweet Potatoes
I start by scrubbing, peeling, and slicing the sweet potatoes into even ½-inch rounds. Then I arrange them in a single layer (slightly overlapping is fine) in a 9×13-inch baking dish.

Step 2: Make the Syrup
In a saucepan over medium heat, I combine brown sugar, butter, water, salt, and spices (if using). I stir frequently until the mixture is fully melted and smooth—this usually takes about 5–7 minutes. Once off the heat, I stir in the vanilla extract or orange zest.

Step 3: First Bake – Covered
I pour the syrup evenly over the potatoes, cover the dish tightly with foil, and bake at 350°F (175°C) for 1 hour. This gentle, steamy environment softens the potatoes perfectly.

Step 4: Uncover and Caramelize
After removing the foil, I baste the potatoes with the syrup and return the dish to the oven uncovered for another 45 minutes, basting every 15 minutes. The syrup thickens into a gorgeous glaze while the potatoes turn fork-tender and rich with flavor.

Step 5: Serve
I gently spoon the slices onto a platter and drizzle any extra syrup over the top. If I’m using pecans or marshmallows, I add them during the last 15 minutes of baking. I always serve this dish hot when the sauce is bubbling and the aroma is at its peak.

Servings and timing

This recipe serves 8 people.

Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Total time: About 2 hours 5 minutes

Variations

Bourbon-Spiked
I sometimes add 2 tablespoons of bourbon to the syrup. It cooks off, leaving behind a deep warmth that complements the sweetness.

Maple Kissed
Replacing half the brown sugar with maple syrup gives this dish an earthy richness. It’s a great twist, especially for fall gatherings.

Citrus Sunshine
When I want something brighter, I stir in orange juice along with the zest. About ¼ cup of juice adds just enough acidity to balance the sweetness.

Dairy-Free/Vegan
To make this recipe vegan, I swap in plant-based butter. The flavor is still rich and satisfying without dairy.

Herb Infusion
For something a bit more savory, I add a sprig or two of rosemary to the syrup while it simmers. I take it out before baking, but it leaves behind a subtle herbal note that elevates the dish.

storage/reheating

Leftovers store beautifully in the refrigerator for up to 4 days in an airtight container.

To reheat, I cover the dish loosely with foil and warm it in a 325°F oven for 15–20 minutes, or until heated through. If I’m short on time, I microwave individual portions for about 1–2 minutes. I always spoon a little of the syrup over the top before reheating to keep the potatoes moist.

FAQs

Can I make this dish ahead of time?

Yes, I often prep the sweet potatoes and syrup the night before. I keep the sliced potatoes submerged in water in the fridge and store the syrup separately. On the day of, I just assemble and bake. If starting from cold, I add 10–15 minutes to the baking time.

Why is my syrup still watery after baking?

This usually happens if the dish wasn’t baked uncovered long enough. I make sure to let it caramelize fully in the second bake and continue basting. The syrup thickens more as it cools, so I give it time.

Can I use canned sweet potatoes instead of fresh?

In a pinch, yes. I use drained, unsweetened canned sweet potatoes and reduce the first baking time to 30 minutes. The texture is softer, but it still works.

What if my syrup crystallizes or hardens?

That’s usually due to undissolved sugar. I always make sure the syrup is fully smooth before pouring it over the potatoes. Stirring constantly and melting everything thoroughly solves the problem.

How can I add extra texture to this dish?

I love finishing the dish with toasted pecans—they bring a perfect crunch. Mini marshmallows are a fun, classic option too, especially if I want something more nostalgic or kid-friendly.

Conclusion

This classic candied sweet potato recipe is more than a holiday tradition—it’s a warm memory in the making. Every bite is buttery, sweet, and perfectly spiced. I love how it fills the house with comforting aromas and becomes the dish everyone reaches for first. Whether I keep it traditional or play with a fun variation, this recipe never lets me down. It’s simple to make, full of heart, and destined to become a favorite at any table.