Introduction

Oh, friends! Does anything scream “cozy comfort” quite like sweet potatoes? I remember growing up, and Thanksgiving just wasn’t complete without that beautiful dish of glistening, sweet-smelling candied sweet potatoes on the table. It was always the first thing to disappear! Today, I’m so excited to share a recipe that captures all that nostalgic goodness, but with a seriously simplified approach. You can whip up these incredibly delicious candied sweet potatoes with minimal fuss, making them perfect for a weeknight treat or a show-stopping holiday side dish. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Ready in under an hour of active and oven time.
Easy: Seriously, the steps are so straightforward.
Giftable: Bake a batch and share the sweetness with loved ones.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this dish.

Ingredients

Gather ’round, because the ingredient list for these candied sweet potatoes is as sweet and simple as the dish itself! Here’s what you’ll need:

3 to 4 pounds sweet potatoes: Choose firm, smooth-skinned sweet potatoes. I like to grab a mix of sizes to ensure a good variety for slicing.
6 tablespoons unsalted butter, melted: This is the base of our gorgeous glaze. Make sure it’s melted and ready to go.
1/4 cup maple syrup: For that pure, natural sweetness and a lovely hint of woodsy flavor. Pure maple syrup is best here!
1 cup dark brown sugar: This is where the magic really happens! Dark brown sugar gives you that deep, rich caramelization and moisture.
1 teaspoon ground cinnamon: A classic spice that just sings with sweet potatoes.
1 teaspoon vanilla extract: A little splash of vanilla always elevates the sweetness and adds depth.
1/2 teaspoon salt: Don’t skip this! Salt is crucial for balancing the sweetness and bringing out all the other flavors.
2 cups miniature marshmallows, optional: If you’re feeling extra decadent, these little guys toast up into a fluffy, caramelized topping that’s pure joy.

How to Make It

Alright, let’s get cooking! It’s truly as easy as 1-2-3 (well, okay, 1-10, but you get the idea!).

Preheat your oven: Set that oven to 375°F (190°C). Getting it nice and hot is the first step to sweet potato perfection.
Prep those sweet potatoes: Now, you’ll want to peel your sweet potatoes. Once peeled, slice them into about 1/2-inch thick rounds. Try to keep them as uniform as possible so they cook evenly.
Whip up the glaze: In a large bowl, combine the melted butter, maple syrup, dark brown sugar, cinnamon, vanilla extract, and salt. Give it a good stir until everything is beautifully combined into a smooth, luscious sauce. This is going to coat our sweet potatoes in pure deliciousness!
Coat the sweet potatoes: Add your sliced sweet potatoes to that glorious glaze. Toss them gently, making sure each and every slice gets a lovely, even coating.
Arrange for baking: Now, carefully arrange the coated sweet potato slices in a single layer in a 9×13 inch baking dish. You want them to have a little breathing room to cook properly.
Cover and bake: Tightly cover the baking dish with aluminum foil. This traps in the steam and helps the sweet potatoes get tender without drying out.
First bake: Pop the dish into your preheated oven and bake for 45 minutes.
Uncover and finish: After 45 minutes, carefully remove the aluminum foil. Continue baking for another 15-20 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened and is looking bubbly and irresistible.
Add marshmallows (if using): If you’re going for that marshmallow dream topping, sprinkle the miniature marshmallows evenly over the sweet potatoes during the last 5 minutes of baking. Watch them carefully – they can go from perfectly golden to a little too toasty very quickly!
Serve and enjoy: Carefully remove the dish from the oven. Let it sit for just a moment, then serve your warm, glistening candied sweet potatoes right away.

Substitutions & Additions

While this recipe is wonderfully classic, it’s also super adaptable! Here are a few ideas to make it your own:

Spices: Feel free to add a pinch of nutmeg or ginger along with the cinnamon for a warmer spice profile. A tiny pinch of cayenne pepper can also add a subtle kick that’s surprisingly delicious!
Sweeteners: If you don’t have brown sugar, you can use an equal amount of granulated sugar combined with a tablespoon of molasses for a similar effect. Honey can also be used in place of maple syrup, though it will change the flavor profile slightly.
Nuts: For a bit of crunch, sprinkle some chopped pecans or walnuts over the sweet potatoes during the last 10 minutes of baking (before adding marshmallows, if using).
Citrus: A little zest from an orange or lemon added to the glaze can bring a bright, fresh note that cuts through the sweetness beautifully.

Tips for Success

A few little tricks I’ve learned along the way to ensure your candied sweet potatoes are absolutely perfect every time:

Uniform Slices: This is key for even cooking. If some slices are much thicker than others, the thinner ones will be mushy while the thicker ones are still a bit firm. A mandoline can be your best friend here, but a good knife works too!
Don’t Overcrowd: Make sure to arrange the sweet potato slices in a single layer in the baking dish. If they’re piled on top of each other, they won’t caramelize properly. You might need two dishes if you have a lot of sweet potatoes!
Watch the Marshmallows: As I mentioned, those marshmallows are delicate! Keep a close eye on them during the last few minutes of baking to get that perfect golden-brown toast.
Prep Ahead: You can peel and slice your sweet potatoes a day in advance and store them in an airtight container filled with water in the refrigerator. Just drain and pat them dry before proceeding with the recipe. You can also mix the glaze ingredients together ahead of time!

How to Store It

These candied sweet potatoes are best enjoyed fresh, but leftovers can certainly be stored. Once completely cooled, transfer any remaining sweet potatoes to an airtight container. They should keep well in the refrigerator for about 3-4 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Here are a few questions you might have:

Can I make candied sweet potatoes ahead of time?

Yes! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. You might need to add a few extra minutes to the initial covered baking time.

What kind of sweet potatoes are best for this recipe?

Any firm, smooth-skinned sweet potato will work! Jewel, Garnet, and Beauregard varieties are all excellent choices and tend to have a lovely, moist texture when cooked.

Can I use regular marshmallows instead of miniature ones?

You can, but miniature marshmallows distribute more evenly and melt into a more consistent topping. If you use full-size marshmallows, you might need to tear them into smaller pieces or just use fewer to avoid overcrowding the dish.

Candied Sweet Potatoes

A simple and delicious recipe for candied sweet potatoes, perfect for holidays and weeknight treats, featuring a sweet glaze and optional marshmallow topping.

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Prep Time 20

Cook Time 1

Servings 8

Equipment

Baking dish 9x13 inch
aluminum foil
Large bowl
Mandoline Optional, for uniform slices

Ingredients

Sweet Potatoes & Glaze

3.5 pounds sweet potatoes Choose firm, smooth-skinned sweet potatoes. Peel and slice into about 1/2-inch thick rounds.
6 tablespoons unsalted butter Melted
0.25 cup maple syrup Pure maple syrup is best.
1 cup dark brown sugar Packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
0.5 teaspoon salt

Optional Topping

2 cups miniature marshmallows Optional, for toasting

Instructions

Preheat oven to 375°F (190°C).
Peel sweet potatoes and slice into about 1/2-inch thick rounds. Try to keep them uniform for even cooking.
3.5 pounds sweet potatoes
In a large bowl, combine melted butter, maple syrup, dark brown sugar, cinnamon, vanilla extract, and salt. Stir until well combined.
3.5 pounds sweet potatoes
Add the sliced sweet potatoes to the glaze and toss gently to coat evenly.
3.5 pounds sweet potatoes
Arrange the coated sweet potato slices in a single layer in a 9x13 inch baking dish.
3.5 pounds sweet potatoes
Tightly cover the baking dish with aluminum foil.
3.5 pounds sweet potatoes
Bake for 45 minutes.
Carefully remove the aluminum foil. Continue baking for another 15-20 minutes, or until fork-tender and the sauce is thickened and bubbly.
If using marshmallows, sprinkle them evenly over the sweet potatoes during the last 5 minutes of baking. Watch closely to prevent burning.
3.5 pounds sweet potatoes
Remove from oven, let sit briefly, and serve warm.

Notes

For a warmer spice profile, add a pinch of nutmeg or ginger. For a bit of crunch, add chopped pecans or walnuts during the last 10 minutes of baking. A little orange or lemon zest in the glaze adds brightness.