Candied Sweet Potatoes are just that, sweet and tender, juicy, bright orange sweet potatoes that will warm your home and melt in your mouth! Only 3 ingredients is all you need!

Sweet potatoes are the perfect side dish this holiday season! If you love sweet potatoes as much as I do try this Mashed Sweet Potatoes, Roasted Honey Cinnamon Butter Sweet Potatoes or The Best Sweet Potato Casserole.

Candied Sweet Potatoes

Sweet potatoes mixed with warm butter and brown sugar glaze is as simple and delicious as it gets!

What you need to make candied sweet potatoes

• Sweet potatoes: larger sweet potatoes are best.
• Butter: just bring on the fat and enjoy it with these sweet potatoes!
• Brown sugar: sweetness and tastes like candy.

How to make candied sweet potatoes

• Prepare sweet potatoes: Preheat oven to 350 degrees. Rinse and scrub sweet potatoes. Peel and slice to be about 1/4 inch thickness.
• Make your glaze: In a medium sized saucepan add the butter and melt over medium high heat. Add the brown sugar and stir.
• Cover and bake sweet potatoes: In a 9×13 inch dish add the sweet potatoes and pour the brown sugar butter mixture on the top. Cover with foil and bake for 30 minutes.
• Remove foil and bake: Remove foil and stir and bake for an additional 10-15 minutes until sweet potatoes are tender. Let sit for about 10 minutes to let the sauce thicken before serving.

Variations of candied sweet potatoes

• Substitute honey or maple syrup instead brown sugar in the sauce for a more subtle and sweet mixture.
• Add marshmallows, chopped pecans or a streusel mixture to make enhance your sweet potatoes.
• Enjoy a more citrus appearance and taste to your sweet potatoes by adding some orange juice (about 1/4 cup) and orange zest (about 1/2 teaspoon) to the butter.
• Add in apple juice or apple cider for another fall favorite flavoring.

Tips for baking sweet potatoes

• Usually you are looking for the long, skinny sweet potatoes when baking them whole. Since you are baking them in slices you will want fatter and rounder sweet potatoes.
• Wash and dry your potatoes before cutting. Removing all the excess dirt off with be easier and smoother for you.
• When you are cutting your sweet potatoes leave out the tips on the ends. Those tend to burn and have a harder texture.
• Cut each of the sweet potatoes about the same thickness for them to all have the same amount of cooking time.
• If your sweet potatoes are hard to cut through, I like to microwave them a bit so that they are soft enough to easily cut through.
• To cook on the stove top, simply follow the instructions from the recipe and cook over the stove top with a lid on your pot, stirring occasionally.
• Add in one teaspoon of ground cinnamon and/ or cinnamon sticks to the dish before baking.
• You will not want to use pre-cooked canned sweet potatoes. Fresh sweet potatoes work best for this recipe.

Storing candied sweet potatoes

• Storing sweet potatoes: your sweet potatoes will need to be kept stored and in a cool, dry and dark area like a pantry or even garage. The refrigerator is not a great place or direct sunlight. This will discolor your sweet potatoes and make them mushy. Try to avoid mixing your sweet potatoes in with other fruits and vegetables. They tend to go brown quicker. It is best to leave separate.
• Making ahead: pre-slicing your sweet potatoes is a great idea and gives you a head start to your holiday dinner; however, they do not do well pre-sliced for very long. If it is within a few hours you will be great!
• Refrigerating or Freezing: after cooking them and letting them cool completely store in an airtight container and keep in the refrigerator for 4 to 5 days or freezing for up to 1 month.
• Reheating: when ready to warm up, simply reheat in the microwave or stove. Microwave wit ha little more butter added to the mixture and cooking until heated through. Place in the oven and reheat at 350 degrees Fahrenheit for 12 to 15 minutes or until warm.

More potato recipes

• The Best Funeral Potatoes 
• Dad’s Famous Mashed Potatoes
• Creamy Parmesan Scalloped Potatoes
• Scalloped Potatoes and Ham
• Garlic Herb Mashed Potatoes