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Candied Sweet Potatoes with Maple and Spices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

Deliciously sweet and warmly spiced candied sweet potatoes baked to perfection. This comforting side dish features tender sweet potato slices coated in a luscious sauce made from butter, maple syrup, brown sugar, and a blend of cinnamon, nutmeg, and ginger. Finished with optional hints of orange zest and rosemary, this recipe is perfect for holiday dinners or cozy family meals.

Ingredients

Sweet Potatoes

  • 5-6 medium sweet potatoes (3-4 lbs), peeled and sliced 1/2 inch thick
  • 1/2 teaspoon salt

Sauce

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 1 Tablespoon (15ml) water
  • 1/4 cup (60ml) pure maple syrup
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • Optional: 2 teaspoons orange zest

Garnish (Optional)

  • Chopped fresh or dried rosemary
  • Flaky sea salt

Instructions

  1. Prepare the Potatoes: Peel the sweet potatoes and slice them into 1/2 inch thick pieces. Place the sliced sweet potatoes in a greased 9×13-inch or similar sized baking dish. Sprinkle 1/2 teaspoon of salt over the potatoes and toss them gently to coat evenly with the salt.
  2. Preheat the Oven: Set your oven to 375°F (191°C) to prepare for baking the sweet potatoes.
  3. Make the Sauce: Cut the stick of butter in half to help it melt more easily. Combine the butter halves, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger in a medium saucepan over medium heat. Stir the ingredients until the butter melts completely. Then stop stirring and bring the mixture to a gentle boil. Allow it to boil for 2 minutes without stirring to thicken slightly. Remove the sauce from the heat and stir in the vanilla extract and optional orange zest.
  4. Coat the Sweet Potatoes: Pour the warm sauce evenly over the sliced sweet potatoes in the baking dish. Toss carefully to coat all the slices with the sauce.
  5. Bake the Sweet Potatoes: Place the baking dish in the preheated oven and bake for a total of 1 hour. After the first 20 minutes, cover the dish with aluminum foil to ensure even cooking. Every 20 minutes, remove the foil and stir the sweet potatoes gently to redistribute the sauce and promote even cooking.
  6. Finish and Serve: Once baked, remove the dish from the oven. Sprinkle chopped fresh or dried rosemary and flaky sea salt over the top if desired. Let the sweet potatoes cool uncovered for 10 minutes so the sauce, which will be thin straight from the oven, can thicken as it cools.
  7. Storage: Cover and refrigerate any leftovers for up to one week. The sauce will thicken upon refrigeration but will become saucier again when warmed. To reheat, simply warm the leftovers in the microwave until heated through.

Notes

  • Using nonstick spray to grease the baking dish simplifies cleanup.
  • Covering the dish with foil after 20 minutes helps the sweet potatoes cook evenly without drying out.
  • Stirring every 20 minutes during baking ensures the sweet potatoes absorb the sauce evenly and prevents sticking.
  • Optional orange zest adds a subtle citrus brightness that complements the spices.
  • Fresh or dried rosemary with flaky sea salt makes a lovely garnish and adds a savory contrast to the sweetness.
  • Leftover candied sweet potatoes reheat well in the microwave; the sauce loosens up nicely when warmed.

Find it online: https://ivysrecipes.com/candied-sweet-potatoes-with-maple-and-spices-recipe/