I’ll never forget the first time I made these Candied Sweet Potatoes—my kitchen smelled like a cozy little southern bakery, and I swear you could hear my grandmother’s laughter in the walls. It was a crisp November afternoon, the kind that makes you crave something warm and comforting, and I had dug out her old beaten-up mixing bowl just to feel that nostalgia. As I sliced into those bright orange gems, I felt like I was carrying on a tradition, one buttery, cinnamon-kissed forkful at a time.
Fast forward to last Thanksgiving, when my family begged for leftovers before dinner was even over—I knew I had a keeper. What I love most? These aren’t your marshmallow-topped, sugar-bomb sweet potatoes. Nope. We’re letting that natural sweetness shine, with just enough brown sugar, a squeeze of orange juice, and a pat of butter to create a glossy, craveable finish. Whether you’re serving them on Turkey Day or cozying up for a simple weeknight meal, this recipe checks all the boxes: sweet, easy, and oh-so-satisfying (you’ll want to make a double batch).
Why You’ll Love These Candied Sweet Potatoes
- Pure, natural sweetness—no gooey marshmallows needed
- Pantry-friendly ingredients you probably already have
- Ready in under an hour (perfect for busy cooks!)
- Buttery, cinnamon-spiced balance that makes your taste buds sing
- Great for make-ahead meals—just reheat and serve
- Family-friendly crowd-pleaser or casual weeknight side
- Gluten-free by default and easily veganized
- Vibrant orange hue brightens up any table (so festive!)
Ingredient Notes & Casual Tips
- Sweet potatoes: Aim for firm, medium-sized ones so they roast evenly. I love Garnet yams for their natural sweetness, but Beauregard or Jewel work beautifully, too.
- Butter? Yes, please—but feel free to swap in vegan butter or coconut oil for a dairy-free twist (your secret’s safe with me).
- Brown sugar: Light or dark both work. Dark gives a richer, molassesy vibe, but light is totally fine if that’s what you have on hand.
- Maple syrup vs. honey: I usually go with pure maple syrup for that woodsy, caramel note, but honey does the trick, too (just reduce it by a teaspoon if it’s extra sweet).
- Cinnamon & nutmeg: Don’t skimp on spice! These warm notes elevate the glaze and bring that cozy comfort we all crave.
- Orange juice: Freshly squeezed is my go-to for brightness, but apple juice can stand in if you’re in a pinch.
- Vanilla extract: A splash of real vanilla makes everything taste more… well, like dessert (in a good way, promise!).
- Salt: Just a pinch—or a generous one if you’re feeling sassy. It balances the sweetness perfectly.
- Optional garnishes: Chopped pecans for crunch, a sprinkle of fresh parsley for color, or zippy orange zest for an extra citrus pop.
Directions
- Preheat & Prep: Heat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat—no sticking, no fuss.
- Glaze the Potatoes: In a big bowl, toss the cubed sweet potatoes with melted butter, brown sugar, maple syrup (or honey), cinnamon, nutmeg, vanilla, orange juice, and that pinch of salt. Make sure every piece gets a glossy coat (this is the fun part!).
- Arrange on the Pan: Spread the potatoes in a single layer, giving them breathing room so they roast instead of steaming. This little trick gives you those irresistibly caramelized edges—don’t skip it!
- Roast: Slide the sheet into the oven for 25–30 minutes. Halfway through, grab a spatula and give everything a gentle toss. You’re aiming for tender potatoes with rich golden-brown spots.
- Broil for Drama (Optional): If you’re craving extra color and a tiny bit of crisp, switch your oven to broil for just 2–3 minutes. Watch them like a hawk—once they start to get a bronzed halo, it’s go time.
- Serve & Garnish: Move your glossy potatoes to a pretty serving dish. Sprinkle with chopped pecans, fresh parsley, or a dusting of orange zest. These little finishing touches bring the whole thing to life.
Variations & Flavor Twists
- Cinnamon-Orange Twist: Stir 1 teaspoon freshly grated orange zest into the glaze for extra zing.
- Savory Maple Bacon: Crumble in ½ cup cooked bacon just before serving—hello, sweet-and-salty goodness!
- Vegan Delight: Swap butter with coconut oil and honey with maple syrup for a plant-based version that’s just as dreamy.
- Spiced Pecan Crunch: Toss in ½ cup chopped pecans mixed with a pinch of cayenne for a sweet-meets-spicy surprise.
- Ginger-Orange Kick: Add 1 teaspoon grated fresh ginger to the glaze for a warming, invigorating bite.
- Cranberry Swirl: Fold in ½ cup dried cranberries during the last 5 minutes of roasting for bursts of tart sweetness.
Storage & Reheating Tips
- Fridge: Pop leftovers in an airtight container for up to 4 days. They’ll still be just as craveable.
- Freezer: Lay them flat in a zip-top bag and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: For best results, warm in a 350°F oven for 10–12 minutes—helps keep that caramelized texture. In a pinch, the microwave works in 30-second bursts.
- Make-Ahead: Go ahead and glaze and roast these a day early. Store them un-garnished in the fridge, then reheat and add nuts or zest just before guests arrive (you’ll look like a pro, promise).
Final Thoughts
Whether you’re planning a big holiday feast or just craving a little midweek comfort, these Candied Sweet Potatoes are your new best friend in the kitchen. They’re cozy, vibrant, and surprisingly simple—just the kind of home-style magic I live for. Give them a whirl, and let me know how your family reacts (bonus points if someone asks for seconds!). Drop your questions or variations in the comments below; I read every single one, and I can’t wait to hear your stories. Happy cooking, friends!
Candied Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter (or vegan butter) melted
- 1/2 cup packed brown sugar (light or dark)
- 2 tablespoons pure maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed orange juice (or apple juice)
- Pinch kosher salt
- Optional garnish: chopped pecans, fresh parsley, or orange zest
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine sweet potatoes with melted butter, brown sugar, maple syrup, cinnamon, nutmeg, vanilla extract, orange juice, and salt. Stir well to coat.
- Spread sweet potatoes in a single layer on the prepared sheet for even roasting.
- Bake for 25–30 minutes, tossing once halfway through, until tender and caramelized.
- Optional: Broil for 2–3 minutes for crispy edges.
- Transfer to a serving dish and garnish with pecans, parsley, or orange zest.
