Description
This classic recipe for Candied Sweet Potatoes delivers tender, sweet, and warmly spiced slices of sweet potatoes baked to perfection with a buttery, sugar-spiced glaze. Enhanced with cinnamon, nutmeg, and ginger, these sweet potatoes make a comforting and flavorful side dish perfect for holidays or any cozy meal.
Ingredients
Scale
Sweet Potatoes
- 4 pounds sweet potatoes
Glaze
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Peel the sweet potatoes carefully, then slice them into 1/2-inch thick rounds for even cooking and an appealing presentation. Arrange the slices evenly in a 9×13-inch baking dish.
- Make the Glaze: In a medium mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and ground ginger until fully combined to create a rich and aromatic glaze.
- Coat the Potatoes: Spoon the glaze mixture all over the sweet potato slices in the baking dish, ensuring each slice is nicely covered for maximum flavor absorption during baking.
- Initial Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This allows the potatoes to start softening and absorb the sweet spices.
- Uncover and Glaze: Carefully remove the dish from the oven, take off the foil, and spoon the melted glaze from the bottom of the dish back over the sweet potatoes to enhance the coating and caramelization.
- Final Bake Uncovered: Return the baking dish to the oven and bake uncovered for an additional 15 to 20 minutes, or until the sweet potatoes are fork-tender and the glaze is bubbly and caramelized.
- Rest and Serve: Remove the dish from the oven and let the candied sweet potatoes rest for 10 minutes before serving. This resting time allows the glaze to thicken and flavors to meld perfectly.
Notes
- You can use fresh or thawed frozen sweet potatoes based on availability.
- For a deeper caramel flavor, consider using dark brown sugar instead of light brown sugar.
- Adjust the spices to preference; adding a pinch of clove or allspice can add complexity.
- This dish pairs excellently with roasted meats or as part of a holiday feast.
- Leftovers can be refrigerated in an airtight container for up to 4 days and reheated gently.
