Description
Delightfully sweet and warmly spiced, these Candied Sweet Potatoes are a perfect side dish for any meal. Cubed sweet potatoes are boiled until tender, enveloped in a luscious butter, brown sugar, and maple syrup glaze infused with vanilla, cinnamon, and nutmeg, then baked to perfection with a crunchy pecan topping. This comforting dish brings a lovely balance of sweetness and spice to your table.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, peeled and cut into cubes
Syrup & Spices
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Toppings
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the sweet potatoes later.
- Boil sweet potatoes: Place the cubed sweet potatoes into a large pot of boiling water and cook for 10-12 minutes until they are just tender but still hold their shape. Drain and set aside.
- Prepare syrup mixture: In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir frequently and cook for 3-5 minutes until the mixture is smooth and slightly thickened to form a luscious glaze.
- Coat sweet potatoes: Add the cooked sweet potatoes to the saucepan and gently toss them in the syrup mixture, ensuring each cube is well coated.
- Transfer to baking dish: Grease a 9×13-inch baking dish and transfer the syrup-coated sweet potatoes into it. Pour any remaining syrup from the pan evenly over the top.
- Add pecans: Sprinkle the chopped pecans over the sweet potatoes, if using, to add a pleasant crunch and nutty flavor.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, stirring gently halfway through the cooking time. Bake until the sweet potatoes are tender and the syrup thickens into a beautiful glaze.
- Cool and serve: Remove from the oven and let the candied sweet potatoes cool slightly before serving to allow the glaze to set.
Notes
- Boiling the sweet potatoes before baking ensures they cook evenly and have a tender texture.
- For a nuttier or more decorative topping, try toasted pecans or walnuts.
- If you prefer less sweetness, reduce the brown sugar or maple syrup slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
