Easy Candied Sweet Potatoes
These Easy Candied Sweet Potatoes are buttery, caramelized, and perfectly tender — a cozy, family-friendly side dish made with brown sugar, maple syrup, and warm spices. Perfect for holiday dinners or weeknight comfort meals!
Servings 8
Ingredients
- 3 lbs sweet potatoes (about 5–6 medium) peeled and sliced into ½-inch rounds
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg optional
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3/4 cup coarsely chopped pecans
- 1/2 tsp orange zest optional
- 1 cup miniature marshmallows optional
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Peel and slice sweet potatoes into ½-inch thick rounds. Arrange slices evenly in the prepared dish.
- In a medium saucepan over medium heat, melt the butter. Add brown sugar, maple syrup, cinnamon, ginger, nutmeg (if using), salt, and orange zest (if using). Stir until sugar dissolves and the syrup begins to bubble, about 2 minutes.
- Remove from heat and stir in vanilla extract.
- Pour the syrup evenly over the sweet potatoes, tossing gently to coat.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil, sprinkle chopped pecans evenly on top, and bake uncovered for another 20–25 minutes, basting once or twice with the syrup.
- If using mini marshmallows, scatter them over the top during the last 5–7 minutes of baking. Broil briefly for a golden, toasted finish — watching carefully so they don’t burn.
- Let rest for 10 minutes before serving to allow the syrup to thicken.
