Holiday season or not, candied sweet potatoes are the ultimate comfort food that deserves a spot on your table. These 18 irresistible recipes transform the humble sweet potato into decadent, caramel-glazed delights that will have everyone asking for seconds. From classic marshmallow-topped versions to creative twists with spices and nuts, get ready to discover your new favorite side dish that’s as easy to make as it is delicious to eat.
Maple Glazed Candied Sweet Potatoes
During these crisp autumn evenings, nothing warms my kitchen and heart quite like the sweet, caramelized aroma of maple-glazed sweet potatoes filling the air. I’ve been making this recipe for years, tweaking it each Thanksgiving until it became the star side dish my family now demands—it’s the perfect balance of cozy and elegant, with a sticky-sweet glaze that’s downright irresistible.
Ingredients
- 2 pounds sweet potatoes, peeled and sliced into ½-inch rounds (I look for ones with deep orange flesh—they’re naturally sweeter!)
- ½ cup pure maple syrup (the real stuff is non-negotiable for that rich flavor)
- 4 tablespoons unsalted butter, cut into small pieces (I always use unsalted to control the salt level)
- ¼ cup light brown sugar, packed (this adds a lovely molasses hint)
- 1 teaspoon vanilla extract (a splash makes the glaze sing)
- ½ teaspoon cinnamon (I sometimes add a pinch more if I’m feeling festive)
- ¼ teaspoon salt (just enough to balance the sweetness)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Arrange the sweet potato rounds in a single layer in the prepared baking dish, overlapping them slightly if needed.
- In a small saucepan over medium heat, combine the maple syrup, butter, brown sugar, vanilla extract, cinnamon, and salt.
- Stir the mixture constantly with a whisk until the butter melts completely and the sugar dissolves, which should take about 3-4 minutes. Tip: Don’t let it boil—keeping it gentle prevents the syrup from burning.
- Pour the warm glaze evenly over the sweet potatoes, making sure each piece gets coated.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Tip: The foil traps steam, helping the potatoes soften without drying out.
- Remove the foil carefully (steam will escape!) and bake uncovered for another 20-25 minutes.
- Check for doneness by piercing a sweet potato round with a fork—it should slide in easily with no resistance.
- Turn the oven to broil on high and broil for 2-3 minutes until the edges are bubbly and lightly caramelized. Tip: Watch closely here—it can go from golden to burnt in seconds!
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the glaze to thicken slightly.
Caramelized and tender, these sweet potatoes have a glossy sheen and soft bite that melts in your mouth. I love serving them alongside roasted turkey or even spooning the extra glaze over vanilla ice cream for a decadent twist—leftovers never last long in my house!
Brown Sugar Pecan Candied Sweet Potatoes
Baking these brown sugar pecan candied sweet potatoes always takes me back to my first Thanksgiving hosting attempt, when I nervously served them alongside the turkey and watched my guests go back for thirds—now they’re a non-negotiable holiday staple in my kitchen.
Ingredients
– 3 large sweet potatoes, peeled and sliced into ½-inch rounds (I look for firm ones without soft spots)
– ½ cup unsalted butter, cut into cubes (room temp blends into the sauce more smoothly)
– 1 cup packed light brown sugar (dark brown works too for a deeper molasses kick)
– ¼ cup pure maple syrup (the real stuff—no pancake syrup here!—adds a lovely warmth)
– 1 tsp vanilla extract (I splash in a bit extra for aroma)
– ½ tsp cinnamon (a heaping teaspoon if you’re like me and love spice)
– ¼ tsp salt (balances the sweetness perfectly)
– 1 cup pecan halves (toasted first for crunch, as I’ll explain below)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange the sweet potato rounds in the prepared dish, overlapping them slightly like shingles.
3. In a medium saucepan over medium heat, melt the butter completely, swirling the pan occasionally.
4. Stir in the brown sugar, maple syrup, vanilla, cinnamon, and salt until the sugar dissolves and the mixture bubbles gently, about 3-4 minutes.
5. Pour the warm sauce evenly over the sweet potatoes, nudging the slices to coat each one.
6. Cover the dish tightly with foil and bake for 30 minutes—this steams the potatoes so they turn tender.
7. Meanwhile, spread the pecans on a baking sheet and toast in the oven (alongside the potatoes) for 5-7 minutes, until fragrant; watch closely to avoid burning.
8. Remove the foil from the sweet potatoes and sprinkle the toasted pecans over the top.
9. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, until the sauce thickens and the edges caramelize.
10. Let the dish rest for 10 minutes before serving—this allows the syrup to cling better to each slice. Just imagine pulling it from the oven: the potatoes are melt-in-your-mouth soft, glazed in that sticky-sweet syrup, while the pecans add a buttery crunch. I love scooping leftovers over vanilla ice cream the next day—trust me, it’s a game-changer.
Bourbon Infused Candied Sweet Potatoes
Crisp autumn evenings always have me craving something warm and sweet, and these bourbon-infused candied sweet potatoes have become my absolute go-to. I first made them for a Friendsgiving potluck last year, and now my friends won’t let me show up without them—they’re that good!
Ingredients
– 3 large sweet potatoes (I look for ones with deep orange flesh—they’re naturally sweeter)
– 1/2 cup unsalted butter (I always use unsalted so I can control the saltiness)
– 1/2 cup packed dark brown sugar (this gives that rich molasses flavor I love)
– 1/4 cup pure maple syrup (the real stuff, none of that pancake syrup business)
– 1/4 cup bourbon (I prefer a mid-shelf bourbon that’s smooth but not too expensive for cooking)
– 1 teaspoon vanilla extract (I splash in a little extra sometimes because why not?)
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg (freshly grated if I’m feeling fancy)
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Peel 3 large sweet potatoes and cut them into 1-inch thick rounds.
3. Arrange the sweet potato rounds in a single layer on the prepared baking sheet.
4. Bake the sweet potatoes for 25 minutes until they’re just beginning to soften but still firm.
5. While the sweet potatoes bake, melt 1/2 cup unsalted butter in a medium saucepan over medium heat.
6. Add 1/2 cup packed dark brown sugar to the melted butter and stir constantly for 2 minutes until the sugar dissolves completely.
7. Pour in 1/4 cup pure maple syrup and continue stirring for 1 minute until the mixture is smooth.
8. Carefully add 1/4 cup bourbon to the saucepan—it might sizzle a bit, that’s normal.
9. Stir in 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
10. Bring the sauce to a gentle boil, then immediately reduce heat to low and simmer for 5 minutes until slightly thickened.
11. Remove the partially baked sweet potatoes from the oven and carefully transfer them to a 9×13 inch baking dish.
12. Pour the warm bourbon sauce evenly over the sweet potatoes, making sure each piece gets coated.
13. Return the baking dish to the oven and bake for 30 minutes at 375°F.
14. After 30 minutes, carefully remove the dish and baste the sweet potatoes with the sauce from the bottom of the dish.
15. Continue baking for another 15-20 minutes until the sweet potatoes are tender when pierced with a fork and the sauce has thickened to a glossy glaze.
16. Let the dish rest for 10 minutes before serving—this allows the sauce to cling perfectly to the potatoes.
Just out of the oven, these sweet potatoes have the most beautiful caramelized edges and a silky-soft interior that practically melts in your mouth. The bourbon adds this wonderful warmth that isn’t overpowering, just this cozy background note that makes the whole dish feel extra special. I love serving these alongside roasted turkey or even spooning them over vanilla ice cream for an unexpected dessert—they’re that versatile!
Honey Cinnamon Candied Sweet Potatoes
Remember those holiday dinners at Grandma’s house where the sweet potatoes always stole the show? I’ve been chasing that perfect balance of cozy cinnamon warmth and honey sweetness for years, and after countless Thanksgiving trials, I finally nailed down this foolproof version that’s become my family’s new tradition.
Ingredients
- 3 large sweet potatoes (I always look for ones that feel heavy for their size – they tend to be sweeter)
- 1/2 cup honey (local raw honey gives the best flavor, but any will work)
- 1/4 cup unsalted butter (I keep mine cold until needed for easier handling)
- 2 teaspoons ground cinnamon (freshly ground if you have it – the aroma is incredible)
- 1/4 teaspoon sea salt (a pinch really makes the sweetness pop)
- 1/4 cup brown sugar (packed firmly – my little trick for extra caramelization)
Instructions
- Preheat your oven to 375°F and position the rack in the center for even heating.
- Peel all 3 sweet potatoes completely, removing any dark spots or imperfections.
- Cut the peeled sweet potatoes into 1-inch cubes, trying to keep them roughly the same size for even cooking.
- Arrange the sweet potato cubes in a single layer in a 9×13 inch baking dish, making sure they’re not crowded.
- In a small saucepan over medium heat, melt the 1/4 cup butter completely until it starts to bubble gently.
- Add the 1/2 cup honey, 1/4 cup brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt to the melted butter.
- Whisk the honey-butter mixture constantly for exactly 2 minutes until everything is fully combined and slightly thickened.
- Pour the warm honey cinnamon sauce evenly over the arranged sweet potatoes in the baking dish.
- Use a large spoon to gently toss the sweet potatoes, ensuring every piece gets coated with the sauce.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
- Remove the foil carefully (steam will escape) and bake uncovered for another 20-25 minutes.
- Check for doneness by piercing a sweet potato cube with a fork – it should slide in easily without resistance.
- Let the candied sweet potatoes rest for 5 minutes before serving to allow the sauce to thicken slightly.
After resting, these sweet potatoes develop the most beautiful glossy sheen and tender-crisp texture that holds its shape beautifully. That honey-cinnamon caramel clings to every bite without being overly sticky, creating this wonderful balance between earthy sweetness and warm spice. I love serving them alongside roasted turkey or even spooning them over vanilla ice cream for an unexpected dessert that always gets recipe requests.
Orange Zest Candied Sweet Potatoes
Warm, cozy, and bursting with autumnal flavors, this orange zest candied sweet potatoes recipe has become my go-to Thanksgiving side dish ever since my aunt brought a similar version to our family potluck last year. I’ve since tweaked it to include that bright citrus note that cuts through the sweetness perfectly.
Ingredients
- 3 large sweet potatoes (I always look for ones with deep orange flesh for maximum flavor)
- 1/2 cup unsalted butter (I prefer unsalted to control the salt level myself)
- 3/4 cup brown sugar, packed (dark brown sugar gives it that molasses depth I love)
- 1/3 cup pure maple syrup (the real stuff makes all the difference here)
- 2 tablespoons fresh orange zest (about 2 medium oranges – I zest them right before using)
- 1 teaspoon vanilla extract (my secret weapon for enhancing all the flavors)
- 1/2 teaspoon salt (just enough to balance the sweetness)
Instructions
- Preheat your oven to 375°F and position the rack in the center of the oven for even heating.
- Scrub 3 large sweet potatoes thoroughly under running water to remove any dirt, then pat them completely dry with paper towels.
- Pierce each sweet potato 6-8 times with a fork to allow steam to escape during baking and prevent bursting.
- Place the pierced sweet potatoes directly on the oven rack and bake for 45-60 minutes until they yield easily when gently squeezed with oven mitts.
- Remove the sweet potatoes from the oven using tongs and let them cool on a cutting board until you can handle them comfortably, about 15-20 minutes.
- While the sweet potatoes cool, combine 1/2 cup unsalted butter, 3/4 cup packed brown sugar, 1/3 cup maple syrup, and 1/2 teaspoon salt in a medium saucepan over medium heat.
- Stir the mixture constantly with a wooden spoon until the butter melts completely and the sugar dissolves, about 3-4 minutes.
- Remove the saucepan from heat and stir in 2 tablespoons fresh orange zest and 1 teaspoon vanilla extract until fully incorporated.
- Peel the cooled sweet potatoes carefully, discarding the skins, and cut them into 1-inch thick rounds.
- Arrange the sweet potato rounds in a single layer in a 9×13 inch baking dish, slightly overlapping if necessary.
- Pour the warm orange glaze evenly over the sweet potato rounds, making sure each piece gets coated.
- Return the baking dish to the 375°F oven and bake for 20-25 minutes until the glaze bubbles vigorously around the edges.
- Remove from oven and let rest for 5 minutes before serving to allow the glaze to thicken slightly.
Last night’s test batch confirmed these sweet potatoes achieve that perfect tender-yet-firm texture that holds up to the glossy glaze. The orange zest really shines through, creating this beautiful balance between earthy sweetness and bright citrus that makes the dish feel surprisingly light. I love serving these alongside roasted turkey, but they’re also fantastic the next day reheated and spooned over vanilla ice cream for an unexpected dessert.
Vanilla Bean Candied Sweet Potatoes
Usually, I’m all about pumpkin spice everything come fall, but these vanilla bean candied sweet potatoes completely stole my heart last Thanksgiving. My aunt brought them to our family potluck, and I’ve been obsessed with recreating her magical recipe ever since—it’s become my new holiday staple that even the picky eaters devour.
Ingredients
- 3 pounds sweet potatoes, peeled and sliced into 1-inch rounds (I look for the deep orange ones—they’re naturally sweeter)
- 1 cup granulated sugar (I sometimes swap half with brown sugar for deeper flavor)
- 1/2 cup unsalted butter, cubed (room temp blends into the syrup so much easier)
- 1/4 cup pure maple syrup (the real stuff makes all the difference—skip the pancake syrup!)
- 1 vanilla bean, split and seeds scraped (save the pod for vanilla sugar later)
- 1/2 tsp fine sea salt (it balances the sweetness perfectly)
- 1/4 cup water (just enough to get the syrup going)
Instructions
- Preheat your oven to 375°F—this gives the potatoes that perfect caramelized edge.
- Arrange the sweet potato rounds in a single layer in a 9×13-inch baking dish, slightly overlapping if needed.
- Combine sugar, butter, maple syrup, vanilla bean seeds, salt, and water in a medium saucepan over medium heat.
- Stir constantly with a wooden spoon until the butter melts and sugar dissolves completely, about 3-4 minutes. Tip: Don’t let it boil yet—sugar crystals can form if you rush this step.
- Bring the mixture to a gentle boil, then immediately reduce heat to low and simmer for 2 minutes until slightly thickened.
- Pour the hot syrup evenly over the sweet potatoes, making sure each piece gets coated.
- Cover the dish tightly with aluminum foil—this traps steam to help cook the potatoes through without drying out.
- Bake for 30 minutes until potatoes are just tender when pierced with a fork.
- Remove the foil and baste the potatoes with the syrup from the bottom of the dish. Tip: Basting halfway through ensures every bite is infused with that vanilla flavor.
- Return to oven, uncovered, and bake for another 20-25 minutes until the syrup thickens and the potato edges caramelize to a deep amber color.
- Let rest for 10 minutes before serving—the syrup will continue to thicken as it cools. Tip: Resting makes them easier to serve without falling apart.
What I love most is how the vanilla bean speckles the glossy syrup while the potatoes turn meltingly tender with just enough bite at the edges. These are fantastic alongside roasted turkey, but I’ve also served them over vanilla ice cream for a next-level dessert—the sweet-salty contrast is absolutely addictive.
Spiced Rum Candied Sweet Potatoes
Winters in our house always mean sweet potatoes make a regular appearance, but I wanted to elevate our usual side dish into something truly special for holiday gatherings. After some experimentation, I landed on this spiced rum version that has become our new Thanksgiving tradition—my husband actually requests it year-round now!
Ingredients
– 3 large sweet potatoes (about 2 pounds total), peeled and cut into 1-inch cubes—I look for ones with deep orange flesh for maximum sweetness
– 1/2 cup dark brown sugar, packed—this gives that rich molasses flavor I love
– 1/4 cup spiced rum—I use Captain Morgan’s for its warm cinnamon notes
– 4 tablespoons unsalted butter, cut into small pieces—room temperature blends better with the sugar
– 1/2 teaspoon ground cinnamon—I always use freshly ground if I have cinnamon sticks handy
– 1/4 teaspoon ground nutmeg—freshly grated makes all the difference here
– 1/4 teaspoon salt—just a pinch to balance the sweetness
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Place the peeled and cubed sweet potatoes in the prepared baking dish, spreading them in a single layer.
3. In a medium bowl, combine the dark brown sugar, spiced rum, butter pieces, cinnamon, nutmeg, and salt.
4. Microwave the sugar mixture on high for 45 seconds, then stir until the butter is completely melted and the ingredients are well combined.
5. Pour the warm sugar mixture evenly over the sweet potatoes in the baking dish.
6. Use a large spoon to gently toss the sweet potatoes until they’re fully coated with the sugar mixture.
7. Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
8. Bake covered for 35 minutes—this steaming step ensures the potatoes become tender without drying out.
9. Remove the foil carefully, as steam will escape, and stir the potatoes to redistribute the sauce.
10. Return the uncovered dish to the oven and bake for an additional 20-25 minutes, until the sauce has thickened and the potatoes develop golden edges.
11. Let the dish rest for 5 minutes before serving to allow the sauce to thicken further.
Velvety soft sweet potatoes coated in that caramelized rum glaze create the perfect balance of sweet and spicy flavors. I love serving these alongside roasted turkey or ham, but they’re also fantastic over vanilla ice cream for an unexpected dessert—trust me, your guests will ask for the recipe!
Coconut Milk Candied Sweet Potatoes
Baking these coconut milk candied sweet potatoes has become my go-to holiday side dish ever since I accidentally grabbed coconut milk instead of evaporated milk at the grocery store three years ago—best happy accident ever! There’s something magical about how the creamy coconut milk caramelizes with the brown sugar, creating this luxurious sauce that makes ordinary sweet potatoes taste extraordinary. I always make a double batch because my family fights over the leftovers the next day.
Ingredients
– 3 pounds sweet potatoes, peeled and cut into 1-inch chunks (I look for the deep orange ones—they’re naturally sweeter)
– 1 (13.5 ounce) can full-fat coconut milk (don’t use light—the richness matters here)
– 1 cup packed dark brown sugar (light brown works too, but dark gives better caramel flavor)
– 6 tablespoons unsalted butter, cut into pieces (I always use salted butter for everything else, but unsalted here prevents over-salting)
– 1 teaspoon vanilla extract (the real stuff, not imitation)
– ½ teaspoon kosher salt (I prefer Diamond Crystal—it dissolves more evenly)
– ¼ teaspoon ground cinnamon (just a hint—you shouldn’t really taste it)
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish—no need to grease it.
2. Arrange the sweet potato chunks in a single layer in the baking dish, making sure they’re evenly distributed.
3. In a medium saucepan over medium heat, combine the coconut milk, brown sugar, butter, vanilla extract, salt, and cinnamon.
4. Whisk constantly until the butter melts completely and the sugar dissolves—this takes about 3-4 minutes. Tip: Don’t let it boil or the coconut milk might separate.
5. Carefully pour the hot coconut milk mixture evenly over the sweet potatoes in the baking dish.
6. Cover the dish tightly with aluminum foil—this creates steam that helps the potatoes cook through without drying out.
7. Bake at 375°F for 45 minutes—the foil will puff up slightly when it’s working properly.
8. Remove the baking dish from the oven and carefully take off the foil (watch for steam!).
9. Use a spoon to baste the sweet potatoes with the liquid from the bottom of the dish.
10. Return the uncovered dish to the oven and bake for another 30-35 minutes. Tip: Look for the sauce to thicken and the potatoes to become tender when pierced with a fork.
11. Remove from oven and let rest for 10 minutes—this allows the sauce to thicken further as it cools slightly. Tip: The sweet potatoes will absorb more flavor during this resting period.
12. Gently stir the sweet potatoes to coat them evenly in the thickened caramel sauce before serving. Last night I served these alongside grilled pork chops, and the way the sweet coconut caramel sauce mingled with the savory pork juices created this incredible pan sauce that had everyone scraping their plates clean. The potatoes become meltingly tender while maintaining their shape, and the coconut milk adds this subtle tropical note that makes the whole dish feel more sophisticated than your average candied yams.
Gingerbread Candied Sweet Potatoes
Every holiday season, I find myself craving that perfect blend of cozy spices and sweet comfort, which is exactly why these gingerbread candied sweet potatoes have become my go-to side dish. I first experimented with this recipe when my usual marshmallow-topped version felt too predictable, and now my family requests it every Thanksgiving without fail.
Ingredients
– 3 pounds sweet potatoes, peeled and cut into 1-inch chunks (I look for the deep orange ones—they’re naturally sweeter)
– 1/2 cup unsalted butter, melted (I always use unsalted to control the sodium)
– 1/2 cup pure maple syrup (the real stuff makes all the difference)
– 1/4 cup molasses (this gives that signature gingerbread depth)
– 2 teaspoons ground ginger (freshly ground if you have it)
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg (I grate mine fresh—worth the extra minute)
– 1/4 teaspoon cloves
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Place the peeled and cubed sweet potatoes in the prepared baking dish, spreading them in an even layer.
3. In a medium bowl, whisk together the melted butter, maple syrup, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt until fully combined.
4. Pour the spice mixture evenly over the sweet potatoes, using a spatula to toss until every piece is thoroughly coated.
5. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
6. Remove the foil carefully (steam will escape) and stir the sweet potatoes to redistribute the sauce.
7. Return to the oven uncovered and bake for another 25-30 minutes, until the sweet potatoes are fork-tender and the sauce has thickened slightly.
8. Let the dish rest for 5 minutes before serving to allow the sauce to continue thickening.
My favorite tip: The sauce will thicken more as it cools, so don’t worry if it seems thin when it first comes out of the oven. These sweet potatoes develop the most beautiful caramelized edges while staying tender inside, with that warm gingerbread spice flavor that somehow feels both festive and comforting. I love serving them alongside roasted turkey or ham, but they’re also fantastic the next day reheated and spooned over vanilla ice cream for an unexpected dessert.
Pineapple Glazed Candied Sweet Potatoes
Just when I thought sweet potatoes couldn’t get any better, I discovered this pineapple glazed version that’s become my absolute Thanksgiving showstopper. My family now demands I make a double batch every year after my cousin accidentally ate three servings straight from the baking dish last holiday season. Seriously, these disappear faster than pumpkin pie at our gatherings.
Ingredients
– 3 large sweet potatoes (I look for ones that feel heavy for their size – they tend to be sweeter)
– 1 cup crushed pineapple in juice, undrained (the juice is key for the glaze, don’t drain it!)
– 1/2 cup brown sugar, packed (dark brown gives the best caramel flavor)
– 4 tablespoons unsalted butter, cubed (I always use unsalted to control the saltiness)
– 1/2 teaspoon cinnamon (freshly ground if you have it)
– 1/4 teaspoon nutmeg (I grate whole nutmeg – the flavor difference is incredible)
– Pinch of salt (just a tiny pinch to balance the sweetness)
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Peel the sweet potatoes and slice them into 1/2-inch thick rounds – uniform thickness ensures even cooking.
3. Arrange the sweet potato rounds in a single layer in your baking dish, overlapping slightly if needed.
4. In a medium bowl, combine the crushed pineapple with its juice, brown sugar, cubed butter, cinnamon, nutmeg, and salt.
5. Pour the pineapple mixture evenly over the sweet potatoes, making sure every piece gets some love.
6. Cover the baking dish tightly with aluminum foil – this creates steam that helps cook the potatoes through.
7. Bake at 375°F for 45 minutes until the sweet potatoes are fork-tender when pierced.
8. Remove the foil carefully (steam is hot!) and bake uncovered for another 15-20 minutes.
9. Watch for the glaze to thicken and become bubbly around the edges – that’s your visual cue it’s ready.
10. Let the dish rest for 10 minutes before serving – this allows the glaze to thicken slightly.
Seriously, the combination of caramelized pineapple and tender sweet potatoes creates this magical sweet-tart balance that’s downright addictive. I love serving these alongside roasted turkey or ham, but they’re also fantastic the next day reheated and spooned over vanilla ice cream for the most unexpected dessert.
Cardamom Candied Sweet Potatoes
Holiday meals just wouldn’t be complete without that one special side dish that makes everyone’s eyes light up—for me, it’s always been these cardamom candied sweet potatoes. I first discovered this recipe when my aunt brought it to Thanksgiving years ago, and now it’s become my signature contribution that friends beg me to make every autumn. There’s something magical about how the warm spices mingle with the natural sweetness of the potatoes that feels like a cozy hug in food form.
Ingredients
– 3 large sweet potatoes (about 2 pounds total), peeled and cut into 1-inch cubes—I always look for ones with deep orange flesh for maximum sweetness
– 1/2 cup unsalted butter, cut into tablespoons—I keep mine cold until right before using for better control
– 1/2 cup packed light brown sugar—this gives the most beautiful caramel color
– 1/4 cup pure maple syrup—the real stuff makes all the difference here
– 1 teaspoon ground cardamom—freshly ground if you have it, the aroma is incredible
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt—just a pinch to balance the sweetness
– 1/4 cup chopped pecans for topping—toasted first for extra crunch
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Arrange the peeled and cubed sweet potatoes in a single layer in the prepared baking dish.
3. In a medium saucepan over medium heat, melt the 1/2 cup butter completely, watching carefully to prevent browning.
4. Add the brown sugar, maple syrup, cardamom, cinnamon, and salt to the melted butter, stirring constantly with a whisk until the sugar dissolves completely and the mixture becomes smooth—this should take about 2-3 minutes.
5. Pour the warm spice mixture evenly over the arranged sweet potatoes, making sure each piece gets coated.
6. Cover the baking dish tightly with aluminum foil and bake at 375°F for 35 minutes—the foil helps steam the potatoes to perfect tenderness.
7. Remove the foil carefully (steam will escape) and stir the potatoes gently to redistribute the glaze.
8. Return the uncovered dish to the oven and bake for another 20-25 minutes until the sauce has thickened significantly and the potato edges begin to caramelize.
9. Sprinkle the toasted chopped pecans evenly over the top during the last 5 minutes of baking to warm them through.
10. Remove from oven and let rest for 5-10 minutes before serving—this allows the glaze to thicken further and cling to the potatoes.
The finished potatoes have this incredible glossy sheen with tender centers that practically melt in your mouth, while the cardamom adds this subtle floral note that elevates the whole dish beyond ordinary candied yams. I love serving these alongside roasted turkey or ham, but they’re also fantastic the next day reheated and spooned over vanilla ice cream for the most unexpected dessert.
Rosemary Brown Butter Candied Sweet Potatoes
Just when I thought sweet potatoes couldn’t get any better, I discovered the magic of browning butter with fresh rosemary—it’s like autumn decided to throw a party in my kitchen. This recipe came about during last year’s Thanksgiving chaos when I accidentally left butter sizzling with rosemary sprigs, and the resulting nutty aroma had everyone asking what fancy dish I was creating. Now it’s my go-to holiday side that makes ordinary sweet potatoes taste extraordinary.
Ingredients
- 3 large sweet potatoes (about 2 lbs)—I look for ones with deep orange flesh for maximum sweetness
- 1/2 cup unsalted butter—I always use European-style for better browning
- 1/4 cup pure maple syrup—the real stuff makes all the difference here
- 2 tbsp brown sugar—light or dark works, but I prefer dark for deeper flavor
- 3 fresh rosemary sprigs—my herb garden provides these, but store-bought works fine
- 1/2 tsp kosher salt—I find it distributes more evenly than table salt
- 1/4 tsp black pepper—freshly cracked adds subtle warmth
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup easier.
- Peel 3 large sweet potatoes and cut them into 1-inch cubes—uniform pieces ensure even cooking.
- Arrange the sweet potato cubes in a single layer on your prepared baking sheet.
- Melt 1/2 cup unsalted butter in a small saucepan over medium heat for 2 minutes until fully liquid.
- Add 3 fresh rosemary sprigs to the melted butter and continue cooking for 4-5 minutes, swirling occasionally, until the butter turns amber-colored and smells nutty—watch closely as it can burn quickly.
- Remove the saucepan from heat and carefully discard the rosemary sprigs using tongs.
- Drizzle the rosemary brown butter evenly over the sweet potato cubes.
- Sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper over the potatoes.
- Toss everything thoroughly with a spatula until all pieces are coated—this ensures every bite is flavorful.
- Roast at 400°F for 25 minutes until the edges begin to soften.
- Remove the baking sheet from the oven and drizzle 1/4 cup maple syrup over the potatoes.
- Sprinkle 2 tbsp brown sugar evenly across the surface.
- Gently toss the potatoes again to distribute the sweet coatings.
- Return to the oven and roast for another 15-20 minutes until the potatoes are fork-tender and the edges are caramelized.
Caramelized edges give way to creamy interiors in these potatoes, with the rosemary-infused brown butter adding an earthy depth that balances the maple sweetness perfectly. I love serving these alongside roasted chicken or pork chops, but they’re also fantastic topped with toasted pecans for extra crunch during holiday meals. The glossy, candied exterior makes them look as impressive as they taste—guests always assume they took far more effort than they actually did!
Toasted Marshmallow Candied Sweet Potatoes
Remember that time at the fall bonfire when someone accidentally dropped a marshmallow into the sweet potato casserole? That happy accident inspired this cozy recipe that brings campfire nostalgia right to your Thanksgiving table. I’ve been making this version for three years straight because my family literally riots if I try to change it up.
Ingredients
– 3 large sweet potatoes (I look for ones that feel heavy for their size – they’re usually the sweetest)
– 1/2 cup granulated sugar (I use organic cane sugar for its subtle molasses notes)
– 1/4 cup unsalted butter (always unsalted – it lets you control the seasoning)
– 1/4 cup heavy cream (the higher fat content creates that luxurious mouthfeel)
– 1 teaspoon vanilla extract (real vanilla makes all the difference here)
– 1/2 teaspoon cinnamon (I’m generous with this – it complements the marshmallows beautifully)
– 1/4 teaspoon salt (just enough to balance the sweetness)
– 2 cups mini marshmallows (the mini ones distribute more evenly than large marshmallows)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each sweet potato 6-8 times with a fork to allow steam to escape during baking.
3. Bake the sweet potatoes directly on the oven rack for 45-55 minutes until they yield easily when squeezed with oven mitts.
4. Remove the sweet potatoes from the oven and let them cool until you can handle them comfortably, about 15-20 minutes.
5. Cut each sweet potato in half lengthwise and scoop the flesh into a large mixing bowl, discarding the skins.
6. Add the granulated sugar, unsalted butter, heavy cream, vanilla extract, cinnamon, and salt to the sweet potato flesh.
7. Use an electric mixer on medium speed to beat the mixture for 2-3 minutes until completely smooth and fluffy.
8. Transfer the sweet potato mixture to a 9×13 inch baking dish and spread it into an even layer.
9. Arrange the mini marshmallows in a single layer across the entire surface of the sweet potato mixture.
10. Switch your oven to broil on high and place the baking dish on the center rack.
11. Broil for 1-2 minutes, watching constantly, until the marshmallows turn golden brown and develop toasted spots.
12. Immediately remove the dish from the oven using oven mitts.
Here’s where the magic happens – that crackly toasted marshmallow top gives way to the silky sweet potato beneath. The contrast between the slightly bitter caramelized sugar and the creamy spiced potatoes is absolutely addictive. I sometimes sprinkle crushed graham crackers over the top for a s’mores-inspired twist that the kids go crazy for.
Caramelized Candied Sweet Potatoes with Walnuts
Crisp autumn afternoons always make me crave something sweet and comforting, and these caramelized candied sweet potatoes with walnuts have become my go-to side dish ever since my neighbor brought over a similar version last Thanksgiving—I’ve been tweaking the recipe ever since to get that perfect balance of sweet and nutty crunch.
Ingredients
– 3 large sweet potatoes, peeled and cubed (I look for ones with deep orange flesh for maximum sweetness)
– 1/2 cup unsalted butter, cut into chunks (I always use unsalted so I can control the salt level)
– 1/2 cup packed light brown sugar (this gives the best caramelization in my opinion)
– 1/4 cup pure maple syrup (the real stuff makes all the difference)
– 1/2 tsp ground cinnamon (I love the warm spice it adds)
– 1/4 tsp fine sea salt (just enough to balance the sweetness)
– 3/4 cup walnut halves (toasted walnuts add such wonderful crunch)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Place the peeled and cubed sweet potatoes in the prepared baking dish, spreading them in an even layer.
3. In a medium saucepan over medium heat, melt the butter completely, swirling the pan occasionally.
4. Add the brown sugar, maple syrup, cinnamon, and salt to the melted butter, stirring constantly with a whisk until the sugar dissolves completely and the mixture becomes smooth—this should take about 2-3 minutes.
5. Pour the warm caramel sauce evenly over the sweet potatoes in the baking dish, using a spatula to toss and coat every piece thoroughly.
6. Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 375°F—the foil helps the potatoes steam and become tender.
7. Remove the foil carefully (watch for steam!) and stir the potatoes gently to redistribute the sauce.
8. Return the uncovered dish to the oven and bake for another 20-25 minutes until the sauce has thickened and the potato edges begin to caramelize.
9. While the potatoes bake, spread the walnut halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant and lightly golden—toasting really enhances their flavor.
10. Remove both the sweet potatoes and walnuts from the oven and let the potatoes cool for 5 minutes before sprinkling the toasted walnuts over the top.
11. Gently toss everything together one final time to distribute the walnuts evenly throughout the dish.
Velvety soft sweet potatoes coated in that glossy, buttery caramel sauce just melt in your mouth, while the toasted walnuts provide the perfect textural contrast. I love serving these alongside roasted turkey or ham during holiday meals, but they’re equally wonderful as a special weeknight treat—the way the caramel slightly crisps around the edges is absolutely irresistible.
Apple Cider Candied Sweet Potatoes
Every autumn, when the air turns crisp and apple cider stands pop up everywhere, I find myself craving these apple cider candied sweet potatoes. They’re the perfect blend of cozy and celebratory—I first made them for a Friendsgiving years ago, and now they’re a non-negotiable side dish on my holiday table.
Ingredients
- 3 large sweet potatoes, peeled and cubed (I look for ones with deep orange flesh—they’re naturally sweeter!)
- 1 cup apple cider (the fresh, unfiltered kind from the farmers’ market gives the best flavor)
- 1/2 cup brown sugar, packed (dark brown adds a richer molasses note)
- 4 tbsp unsalted butter, cubed (I always use unsalted to control the saltiness)
- 1 tsp ground cinnamon (a heaping teaspoon, because why skimp?)
- 1/4 tsp ground nutmeg (freshly grated if you have it—it makes a difference)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the peeled and cubed sweet potatoes in the prepared baking dish, spreading them into an even layer.
- In a medium saucepan over medium heat, combine the apple cider, brown sugar, butter, cinnamon, nutmeg, and salt.
- Stir the mixture constantly with a whisk until the butter melts completely and the sugar dissolves, about 3-4 minutes. Tip: Don’t let it boil—you just want everything smoothly combined.
- Pour the warm cider mixture evenly over the sweet potatoes in the baking dish.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Tip: The foil traps steam, which helps the potatoes cook through without drying out.
- Remove the foil and carefully stir the potatoes to coat them in the syrupy liquid.
- Return the dish to the oven, uncovered, and bake for another 20-25 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened slightly. Tip: The sauce will bubble and reduce—you’ll know it’s ready when it coats the back of a spoon.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Glazed to perfection, these sweet potatoes emerge tender but not mushy, with a caramel-like sauce that clings to every bite. I love serving them alongside roasted turkey or even spooned over vanilla ice cream for a decadent dessert twist—they’re that versatile!
Chai Spiced Candied Sweet Potatoes
My kitchen always smells like a cozy café this time of year, and these chai spiced candied sweet potatoes have become my absolute favorite way to welcome the holiday season—they’re the perfect blend of comforting sweetness and warm spices that make everyone ask for seconds.
Ingredients
– 3 large sweet potatoes (I look for ones that feel heavy for their size—they tend to be sweeter and creamier)
– 1/2 cup unsalted butter (I always use the good European-style butter here—it makes the sauce extra rich)
– 3/4 cup packed brown sugar (dark brown sugar gives the best molasses flavor in my opinion)
– 1/4 cup pure maple syrup (the real stuff makes all the difference—none of that pancake syrup here)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom (freshly ground if you can—it releases so much more aroma)
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves (just a pinch—cloves can easily overpower)
– 1/4 teaspoon fine sea salt (I prefer sea salt over table salt for its cleaner flavor)
– 1/2 cup chopped pecans (toasted pecans add the best crunch)
Instructions
1. Preheat your oven to 375°F and position a rack in the center of the oven for even heating.
2. Peel all 3 sweet potatoes completely, removing any dark spots or imperfections with a sharp peeler.
3. Cut the peeled sweet potatoes into 1-inch thick rounds, then cut each round into evenly sized wedges about 1-inch wide.
4. Arrange the sweet potato wedges in a single layer in a 9×13-inch baking dish, making sure they don’t overlap too much.
5. In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter completely until it’s foamy and fragrant.
6. Add the 3/4 cup brown sugar, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon ginger, 1/8 teaspoon cloves, and 1/4 teaspoon salt to the melted butter.
7. Whisk the mixture constantly for exactly 3 minutes until the sugar has completely dissolved and the sauce is smooth and bubbly.
8. Pour the hot spiced syrup evenly over the arranged sweet potatoes in the baking dish, using a spatula to coat every piece thoroughly.
9. Cover the baking dish tightly with aluminum foil, creating a tight seal around the edges to trap steam.
10. Bake covered at 375°F for 35 minutes until the sweet potatoes are tender when pierced with a fork but still hold their shape.
11. Remove the foil carefully (watch for steam!) and sprinkle the 1/2 cup chopped pecans evenly over the top.
12. Return the dish to the oven uncovered and bake for another 15 minutes until the sauce has thickened and the pecans are lightly toasted.
13. Let the sweet potatoes rest for 10 minutes before serving—this allows the sauce to thicken further and cling to the potatoes better. Our family loves how the edges of these sweet potatoes get slightly caramelized while the centers stay wonderfully tender. The chai spices create this incredible warmth that pairs beautifully with the natural sweetness, and we often serve them alongside roasted chicken or as part of our holiday brunch spread.
Molasses Glazed Candied Sweet Potatoes
As the crisp autumn air settles in, I find myself craving these molasses glazed candied sweet potatoes every single year—they’re the perfect balance of sweet, savory, and nostalgic comfort that makes any holiday table feel complete.
Ingredients
- 4 medium sweet potatoes (I look for ones that are firm and evenly shaped for easier slicing)
- 1/2 cup unsalted butter (I always use unsalted to control the salt level myself)
- 1/2 cup dark molasses (this gives that deep, rich flavor I love)
- 1/4 cup pure maple syrup (the real stuff makes all the difference)
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (freshly grated if you have it)
- 1/4 teaspoon sea salt
- 1/2 cup chopped pecans (toasted first for maximum crunch)
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
- Scrub the sweet potatoes thoroughly under cool running water to remove any dirt.
- Peel the sweet potatoes completely using a vegetable peeler.
- Slice the peeled sweet potatoes into 1/2-inch thick rounds.
- Arrange the sweet potato rounds in a single layer in the prepared baking dish.
- In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter completely.
- Add the 1/2 cup dark molasses, 1/4 cup maple syrup, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon sea salt to the melted butter.
- Whisk the mixture constantly for 3-4 minutes until the sugar dissolves and the sauce becomes smooth.
- Pour the warm molasses sauce evenly over the arranged sweet potatoes in the baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake covered at 375°F for 35 minutes until the sweet potatoes are fork-tender.
- Remove the foil carefully to avoid steam burns.
- Sprinkle the 1/2 cup chopped pecans evenly over the top of the sweet potatoes.
- Return the uncovered dish to the oven and bake for an additional 15-20 minutes until the glaze thickens and bubbles around the edges.
- Remove from oven and let rest for 10 minutes before serving to allow the glaze to set.
Zesty and caramelized with a hint of spice, these sweet potatoes develop a beautiful sticky glaze that clings to each tender slice. I love serving them alongside roasted turkey or ham, but they’re equally wonderful as a standalone dessert with a scoop of vanilla ice cream—the contrast of warm spices against cool cream is absolutely divine.
Pumpkin Pie Spiced Candied Sweet Potatoes
Savoring the cozy aromas of fall baking always takes me back to my grandmother’s kitchen, where she’d transform humble sweet potatoes into something truly magical. This pumpkin pie spiced version has become my go-to Thanksgiving side dish that always earns recipe requests from family and friends. I love how the warm spices mingle with the natural sweetness of the potatoes, creating a dish that feels both nostalgic and excitingly new.
Ingredients
– 3 pounds sweet potatoes, peeled and cubed (I look for ones that feel heavy for their size)
– 1/2 cup unsalted butter, melted (I always use unsalted to control the saltiness)
– 1/2 cup pure maple syrup (the real stuff makes all the difference here)
– 1/4 cup packed brown sugar (dark brown gives that deeper molasses flavor I love)
– 2 teaspoons pumpkin pie spice (homemade blend if I have time)
– 1/2 teaspoon fine sea salt (it really balances the sweetness)
– 1 teaspoon vanilla extract (I splash in a little extra sometimes)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Peel 3 pounds of sweet potatoes and cut them into 1-inch cubes for even cooking.
3. In a large mixing bowl, combine 1/2 cup melted unsalted butter, 1/2 cup maple syrup, 1/4 cup brown sugar, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon sea salt.
4. Whisk the butter and spice mixture vigorously for 30 seconds until completely smooth and emulsified.
5. Add the cubed sweet potatoes to the bowl and toss thoroughly with a rubber spatula until every piece is coated.
6. Transfer the coated sweet potatoes to your prepared baking dish, spreading them in a single layer.
7. Cover the dish tightly with aluminum foil and bake at 375°F for 35 minutes.
8. Remove the foil carefully (steam will escape) and stir the potatoes with a spatula.
9. Return the uncovered dish to the oven and bake for another 25-30 minutes until the potatoes are tender when pierced with a fork.
10. Remove from oven and immediately drizzle with 1 teaspoon vanilla extract, gently tossing to distribute.
Velvety soft sweet potatoes glisten with that beautiful caramelized coating, each bite delivering warm pumpkin pie spices that hug your palate. The edges get delightfully crispy while the centers remain creamy and tender—perfect alongside roasted turkey or even spooned over vanilla ice cream for an unexpected dessert twist.
Summary
Glorious! These candied sweet potato recipes offer the perfect blend of comfort and celebration. Whether you’re hosting a holiday feast or craving something sweet, there’s a dish here for every occasion. Try your favorites, leave a comment sharing which recipe you loved most, and don’t forget to pin this article on Pinterest to save these irresistible ideas for later!
