These super easy, 3-ingredient candied sweet potatoes are baked in a buttery glaze, making the most delicious side dish.Step-by-step photos can be seen below the recipe card.
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
Notes
Storage: Store candied sweet potatoes in an airtight container for 5 days in the fridge, or 3 months in the freezer.