If you’re anything like me, you know that sometimes the simplest side dish can steal the show. This Candied Sweet Potatoes Recipe is one of those magical dishes — rich, buttery, with a caramelized, spiced glaze that turns regular sweet potatoes into pure comfort food perfection. What I love most about this recipe is how easy it is to throw together, yet the flavors come out so deep and luscious, you’ll want to make it for every holiday and cozy weeknight dinner. Stick around and I’ll share all my best tips so you nail it every time!
Why You’ll Love This Recipe
- Unbeatable Flavor: The bourbon and cinnamon combo amps up the sweet potatoes’ natural sweetness in a way that’s irresistible.
- Easy Technique: You simply simmer a syrup and bake the potatoes – no complicated steps or fancy equipment.
- Versatile Side: This recipe pairs perfectly with everything from turkey dinner to a weeknight roast chicken.
- Make Ahead Friendly: It reheats beautifully if you want to prep in advance for holidays or busy days.
Ingredients You’ll Need
The beauty of this Candied Sweet Potatoes Recipe is how the ingredients work together to create that glossy, syrupy glaze that clings tenderly to each slice. I always recommend using good quality butter and fresh sweet potatoes for the best flavor — plus, apple cider adds a subtle tang that brightens the dish.
- Butter: Use unsalted butter so you control the salt level perfectly; plus, it adds that luscious richness.
- Sweet potatoes: Look for firm, evenly sized potatoes so they cook evenly; peeling and cutting into uniform ½-inch rounds helps the baking step.
- Dark brown sugar: This deep molasses sugar creates the rich, caramel taste you want in candied yams.
- Apple cider: It introduces a subtle acidity that balances the sweetness effortlessly.
- Bourbon (optional): Adds warmth and complexity, but if you prefer to skip alcohol, it still tastes amazing without it.
- Ground cinnamon: A classic warming spice that ties everything together beautifully.
- Kosher salt & freshly ground black pepper: Essential to elevate flavors — don’t overlook these basics!
Variations
I like to play around with this recipe depending on the season and who’s joining me at the table. You can absolutely personalize the flavor profile — don’t be afraid to experiment! This dish is forgiving and always delicious.
- Add nuts or marshmallows: My family can’t resist a sprinkle of toasted pecans on top for crunch, or a few mini marshmallows melted under the broiler if you want a classic holiday touch.
- Swap bourbon for maple syrup: If you want a non-alcoholic version with an earthy sweetness, use pure maple syrup instead of bourbon in the syrup.
- Spice it up: Try a pinch of nutmeg or cayenne pepper for a subtle kick that balances the sweetness beautifully.
- Vegan adaptation: Simply swap butter for coconut oil or vegan butter and omit the bourbon for a plant-friendly twist.
How to Make Candied Sweet Potatoes Recipe
Step 1: Prep Your Oven and Baking Dish
Preheat your oven to 400 degrees Fahrenheit. While it’s warming up, grab a medium-sized baking dish and brush it generously with room-temperature butter. This not only keeps the potatoes from sticking but also adds a subtle buttery base flavor that’s so comforting.
Step 2: Make the Candied Syrup
In a small saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the dark brown sugar, apple cider, bourbon (if you’re using it), and ground cinnamon. Bring this mixture to a gentle boil, then lower the heat and let it simmer for about 2 minutes. You want it to thicken just slightly into a syrup—not too thick or it will harden during baking. This syrup is where the magic happens, so keep whisking to prevent burning.
Step 3: Layer and Season the Sweet Potatoes
Arrange your peeled and sliced sweet potatoes evenly in the prepared baking dish. Season each layer lightly with kosher salt and freshly ground black pepper—this step enhances the natural sweetness and adds depth. When everything’s layered to your satisfaction, pour the warm syrup evenly over the top. Cover the dish tightly with foil to trap steam and keep things moist.
Step 4: Bake Until Tender and Glazed
Bake covered for 30 minutes, then remove the foil and stir gently to coat the potatoes with the syrup that’s pooled at the bottom. Continue baking uncovered for about 40 more minutes. This lets the sweet potatoes soften completely and the syrup thicken into that perfect sticky glaze. You’ll know it’s ready when the potatoes are fork-tender and the sauce is bubbling and caramelized around them.
Pro Tips for Making Candied Sweet Potatoes Recipe
- Uniform Slices: Cutting your potatoes into even ½-inch rounds ensures they cook consistently and look pretty on the plate.
- Simmer Don’t Burn: Keep your syrup on medium-low heat and whisk often to avoid burning the sugar and ruining the flavor.
- Foil Covering: Don’t skip covering with foil during the first half of baking—it helps steam the potatoes so they soften perfectly.
- Stir Before Uncovering: Gently stir the potatoes halfway through baking to coat them evenly and prevent drying out or sticking.
How to Serve Candied Sweet Potatoes Recipe
Garnishes
I like to finish these candied sweet potatoes with a sprinkle of chopped toasted pecans for a lovely crunch and a pop of texture. Sometimes I add fresh chopped parsley or a few dried cranberries for color and a touch of tartness that contrasts the sweetness beautifully.
Side Dishes
This dish pairs so well with roasted turkey, honey-glazed ham, or a simple garlic herb roast chicken. If you’re keeping things vegetarian, it’s amazing alongside lentil loaf or a hearty quinoa salad with greens.
Creative Ways to Present
For holiday dinners, I’ve placed the candied sweet potatoes in a beautiful oval baking dish and topped with a crown of mini marshmallows before a quick broil for a golden finish. Another time, I layered them in a clear glass casserole dish so guests could see all those syrupy, tender slices shining through—it got lots of compliments!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3-4 days. The sweet potatoes soak up the syrup even more overnight, making the flavors richer. Just make sure to cover tightly to keep them from drying out.
Freezing
I’ve frozen leftovers with success by placing the cooled sweet potatoes in freezer-safe containers—use parchment paper between layers to prevent sticking. I’d recommend thawing overnight in the fridge before reheating for best texture.
Reheating
To reheat, I cover the sweet potatoes with foil and warm them in a 350°F oven for about 20 minutes, which keeps them moist and nicely glazed. You can also microwave in shorter bursts, but the oven method preserves the best texture.
FAQs
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Can I make this Candied Sweet Potatoes Recipe without alcohol?
Absolutely! The bourbon adds a warm depth, but it’s completely optional. You can omit it or replace it with equal parts apple cider or pure maple syrup for a similarly sweet and aromatic effect.
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What type of sweet potatoes works best?
Look for firm sweet potatoes with smooth skin and a deep orange color. These tend to be sweeter and hold their shape well when baked. Avoid any that are soft or shriveled for best results.
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How do I prevent the syrup from burning?
Keep your heat at medium when melting the butter and whisk the syrup often. Watch closely once it reaches a simmer and remove it from heat as soon as it thickens slightly. This helps avoid burning the sugars and ensures a smooth, glossy syrup.
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Can I prepare the sweet potatoes a day ahead?
Yes! You can assemble the potatoes and syrup in the dish, cover, and refrigerate overnight. Bring to room temperature before baking, and add a few extra minutes to the cooking time as needed.
Final Thoughts
This Candied Sweet Potatoes Recipe has become a staple in my kitchen, especially when I want something effortless but stunning. Every time I make it, I’m reminded why this dish is such a family favorite — it’s comforting, elegant, and just downright delicious. I hope you give it a try soon and enjoy all those gorgeous layers of buttery, sweet, spiced flavor just as much as I do. It’s the perfect side to brighten up any meal and impress your guests without breaking a sweat!
Print
Candied Sweet Potatoes Recipe
- Prep Time: 10 mins
- Cook Time: 1 hr 20 mins
- Total Time: 1 hr 30 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Candied Sweet Potatoes recipe features tender sweet potato rounds baked in a rich, buttery syrup made with dark brown sugar, apple cider, and a hint of bourbon and cinnamon. The result is a sweet and savory side dish perfect for holiday dinners or any cozy meal.
Ingredients
Sweet Potatoes
- 3 lb. sweet potatoes, peeled and cut into ½-inch rounds
Syrup
- 6 Tbsp. butter, plus more for greasing baking dish
- 2/3 cup packed dark brown sugar
- 1/4 cup apple cider
- 3 Tbsp. bourbon (optional)
- 1/4 tsp. ground cinnamon
Seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the baking dish: Preheat your oven to 400°F (200°C). Using a little butter, brush a medium-sized baking dish thoroughly to prevent sticking and add flavor.
- Make the syrup: In a small saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the brown sugar, apple cider, bourbon (if using), and ground cinnamon. Bring this mixture to a boil, then reduce the heat to medium and let it simmer until it thickens slightly, about 2 minutes. This syrup will coat the sweet potatoes and caramelize as they bake.
- Assemble the dish: Arrange the sweet potato rounds in layers inside the buttered baking dish. Season each layer with kosher salt and freshly ground black pepper to taste. Once all potatoes are layered, pour the warm syrup evenly over the top.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This initial baking helps steam the potatoes to tenderize them.
- Finish baking uncovered: Remove the foil and stir the potatoes gently to coat them in the syrup. Continue baking uncovered for about 40 minutes more, or until the sweet potatoes are tender and beautifully glazed with the thickened caramel sauce.
Notes
- For a non-alcoholic version, omit the bourbon but keep the other ingredients the same.
- Use a good-quality apple cider to enhance the sweetness and depth of the syrup.
- To make ahead, assemble the dish without baking, cover, and refrigerate for up to 24 hours. Bake as instructed when ready.
- Adjust seasoning with salt and pepper according to taste before serving.
- Sweet potatoes can be peeled and sliced a day in advance to save prep time.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 25g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
