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Classic Southern Oven Candied Sweet Potatoes with Brown Sugar Maple Glaze

A close-up of perfectly glazed candied sweet potatoes stacked on a white plate, glistening with syrup.

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Bake tender sweet potatoes coated in a rich, buttery brown sugar and maple syrup glaze. This easy recipe delivers the gooey, caramelized texture perfect for holiday dinners and family meals.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch thick rounds
  • 1/2 cup unsalted butter, cut into small pieces
  • 3/4 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup water

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the sweet potato slices in a single layer in the prepared baking dish.
  3. In a small saucepan over medium heat, combine the butter, brown sugar, maple syrup, cinnamon, nutmeg, and salt. Stir constantly until the butter is melted and the sugar is fully dissolved, creating a smooth glaze. Do not let it boil rapidly.
  4. Pour the water into the glaze mixture and stir well.
  5. Carefully pour the warm glaze evenly over the sweet potato slices in the baking dish.
  6. Cover the dish tightly with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil. Gently stir the potatoes to coat them in the thickened glaze.
  9. Return the dish to the oven, uncovered, and bake for another 15 to 25 minutes, or until the sweet potatoes are fork-tender and the glaze is thick and caramelized around the edges.
  10. Let the candied sweet potatoes rest for 5 minutes before serving to allow the glaze to set slightly.

Notes

  • For an extra gooey texture, you can add 1 cup of mini marshmallows over the top during the last 5 minutes of uncovered baking.
  • If you prefer a thicker, richer glaze, reduce the water in the recipe to 2 tablespoons.
  • This dish pairs well with a crisp, unoaked Chardonnay or a light Pinot Noir.

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