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Pioneer Woman Candied Sweet Potatoes

Pioneer Woman Candied Sweet Potatoes - recipe card
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These candied sweet potatoes are a classic Southern side dish, featuring tender sweet potato slices coated in a rich, buttery brown sugar glaze with warm spices and a hint of vanilla. The syrup thickens to a glossy, caramel-like coating that clings beautifully to each slice, making them irresistible. Perfect for holiday gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 2 pounds sweet potatoes (about 3 medium), peeled and sliced into 1/4-inch thick rounds
  • 1/2 cup unsalted butter, cut into 8 pieces
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/4 cup water

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent sticking.
  2. Arrange the sweet potato slices in the prepared baking dish, overlapping slightly if needed. They should be in an even layer, about 2-3 slices deep for even cooking.
  3. In a small saucepan over medium heat, combine the unsalted butter, brown sugar, maple syrup, cinnamon, nutmeg, vanilla extract, and salt. Stir frequently until the butter is melted and the sugar is dissolved, about 2-3 minutes. The mixture should be smooth and bubbling slightly.
  4. Pour the butter-brown sugar mixture evenly over the sweet potatoes. Gently toss the slices with a spatula to coat them thoroughly, but be careful not to break them.
  5. Add the 1/4 cup water to the dish, pouring along the edge. This helps create steam and ensures the potatoes stay moist while baking, preventing them from drying out.
  6. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This initial covered baking allows the sweet potatoes to soften and absorb the glaze.
  7. Remove the foil, and use a spatula to gently stir the sweet potatoes, ensuring they are coated with the glaze that has accumulated at the bottom.
  8. Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the sweet potatoes are fork-tender and the syrup has thickened to a glossy, caramel-like consistency. The edges of the potatoes should be slightly caramelized, and the sauce should coat the back of a spoon.
  9. Remove from the oven and let the dish rest for 5 minutes. The syrup will continue to thicken as it cools slightly.
  10. Spoon the candied sweet potatoes and their glaze into a serving dish. Serve warm, drizzling extra syrup from the baking dish over the top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a baking dish and warm in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 30-second intervals until heated through. This dish can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. The glaze may separate slightly upon reheating, so stir well before serving.

Nutrition

Keywords: candied sweet potatoes, pioneer woman sweet potatoes, baked sweet potatoes, Southern side dish, brown sugar glaze, butter glaze, holiday side dish, Thanksgiving side, sweet potato recipe, roasted sweet potatoes

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