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Delicious baked sweet potatoes served with a colorful garnish

Candied Sweet Potatoes

These candied sweet potatoes are easy to make and feature a buttery brown sugar maple sauce that clings beautifully to each slice, creating a cozy and flavorful side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 medium sweet potatoes, peeled Or scrubbed well if you like the peel
  • 4 tablespoons butter
  • 1/3 cup brown sugar Light or dark both work
  • 2 tablespoons maple syrup Optional but recommended
  • 1 teaspoon cinnamon
  • a pinch salt
  • 2 to 4 tablespoons water Just to get the sauce going
  • a tiny splash vanilla Optional
  • a handful chopped pecans Optional

Method
 

Preparation
  1. Slice the sweet potatoes into rounds about half an inch thick, keeping them similar in size for even cooking. If you like softer candied sweet potatoes, slice them a little thinner.
  2. In a skillet, add butter, brown sugar, cinnamon, salt, and a couple of tablespoons of water. Turn heat to medium and stir until the butter melts.
  3. Add sweet potatoes in a single layer to the skillet, allowing for slight overlap but not packing them tightly.
  4. Cover and simmer for 12 to 15 minutes, flipping the potatoes halfway through. Add more water if the pan looks dry.
  5. Uncover for the last 5 to 8 minutes to thicken the sauce and make it glossy. Spoon the sauce over the sweet potatoes as it reduces. If using pecans, add them at the end.

Notes

You can make these candied sweet potatoes up to 2 days ahead and reheat. For best results, keep the heat at medium to avoid a grainy sauce.