I absolutely love that this old-fashioned Candied Sweet Potatoes recipe only requires 3 ingredients, so it’s super easy to make! Slices of sweet potatoes are coated in a sweet and buttery glaze, then baked in the oven until soft and mouth-wateringly delicious. For my family, this classic sweet potato side dish is a must for the holidays!
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What’s in This Candied Sweet Potatoes Recipe?
I’m a huge fan of simple recipes. I love that this side dish calls for only 3 basic ingredients to make candied sweet potatoes (plus a pinch of salt). It’s such an easy recipe, and sure to please everyone at the table. Even my two kids always go back for seconds.
- Sweet Potatoes: This vegetable is the star of this side dish.
- Butter: Use salted butter to make the “candy” mixture– it creates a rich and buttery sauce!
- Sugar: We prefer powdered sugar for the sauce because it’s light and doesn’t get grainy.
Variations
These easy candied sweet potatoes are such a simple recipe–you don’t need much to make them taste good! But if you like, you can add some other ingredients into the sauce, like vanilla extract, maple syrup, or orange zest. You can also sprinkle something on top before baking, like cinnamon (or nutmeg or allspice), chopped pecans, or fresh rosemary or thyme.
How to Store and Reheat
Store leftover candied sweet potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven covered with foil for 20-30 minutes, or until warmed through.
How to Freeze
Freeze these candy sweet potatoes in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These baked candied sweet potatoes are a classic Thanksgiving side dish that pairs beautifully with Thanksgiving turkey, stuffing, homemade cranberry sauce, and the rest of your holiday favorites. Add a little bit of sweetness to your holiday table with these delicious sweet potatoes!
Notes from the Test Kitchen
I always boil the potatoes whole, then peel and slice after they’ve cooled.
Candied Sweet Potatoes Recipe
Equipment
- 2-Quart Baking Dish
Ingredients
- 3 pounds sweet potatoes scrubbed
- ½ cup salted butter (1 stick)
- 1 cup powdered sugar
- Pinch kosher salt or flaked sea salt
Instructions
- Boil sweet potatoes until fork-tender, 30-45 minutes depending upon their size. Drain and set aside until cool to the touch.3 pounds sweet potatoes
- Preheat oven to 450°F and spray a 2-quart baking dish with nonstick spray. Peel the potatoes and cut into ½-inch thick slices. Place potato slices in one layer in the dish, slightly overlapping slices. Set aside.
- Melt the butter in a small saucepan then add sugar and salt. Whisk until ingredients are incorporated and smooth. Pour evenly over the potatoes.½ cup salted butter, 1 cup powdered sugar, Pinch kosher salt
- Bake at 450°F for 25-30 minutes (they should be fully glazed and still shiny).
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Candied Sweet Potatoes Step by Step
Boil and Slice the Sweet Potatoes: Boil 3 pounds of sweet potatoes until fork-tender, 30-45 minutes depending upon their size. Drain and set aside until cool to the touch. Preheat your oven to 450°F and spray a 2-quart baking dish. Peel potatoes and cut them into ½-inch thick slices. Place the potato slices in one layer in the dish, slightly overlapping slices. Set aside.
Make the Glaze: Melt ½ cup of salted butter in a small saucepan, then add 1 cup of powdered sugar and a pinch of kosher salt. Whisk until ingredients are incorporated and smooth. Pour evenly over the potatoes.
Bake the Sweet Potatoes: Bake at 450°F for 25-30 minutes (they should be fully glazed and still shiny).
Yams are a different type of potato, with white flesh and brown skin. However, sweet potatoes are often sold as “yams”, so in North America, you’ll likely end up with the same thing. That means candied yams are often the same thing as candied sweet potatoes.
Yes! Boiling these potatoes helps to soften them up and ensures they cook through fully once baked. Because they are layered in the pan, they need a little extra help to get soft all the way through.
Yes! You can boil sweet potatoes whole, with the skin still on. Peel and slice them after boiling, when they are softer and easier to handle.
Cut the sweet potatoes into ½-inch slices. This is the perfect thickness to make them soft and tender– thicker and they’d need to cook longer, thinner and they’ll get too mushy.
These are my absolute favorite now. Super easy and my family can’t get enough of them. Thank you for sharing
Becky, can the candied sweet potatoes made in. Advance or maybe boiling them and cut the day before. Thinking about making them for Christmas and need some advice.
I enjoy your site
Cynthia Taffet
Thanks so much Cynthia! Im not sure on this recipe…I worry they would get much too soft. I do have some make ahead mashed potatoes that might work for you: https://www.thecookierookie.com/make-ahead-mashed-potatoes/