Let’s make one of my favorite thanksgiving sides, Candied Sweet Potatoes! These sweet potatoes have the best caramlized edges, are so very soft, sweet, and delicious. Topped with marshmallows and candy pecans, this candied sweet potato recipe is irresistible!
Gosh i truly do love fall so much! From the food, ambiance, and weather its just the perfect combination of COZY. I look forward to fall every year, for me it truly starts Halloween. The air gets chilly people have festive decorations out, and almost every coffee shop is selling pumpkin spice lattes, yummmm! The recipe for candied sweet potatoes truly embodies everything I love about fall.
This recipe for candied sweet potatoes is a classic. This recipe is not limited to thanksgiving, these are so good I make the for Christmas and Easter too. I use sweet potatoes because they are easier to find, yams are great but can be hard to find sometimes. Be ready because these sweet potoes will bring all the compliments your way.
Candied Sweet Potato Recipe
This is a simple recipe, but does require stirring while it bakes in the oven. The smell oh the sweet smell will fill the house and bring everyone to the kitchen. At my house they all come to the kitchen pick at the marshmallows on the counter and leave, haha.
There is no precooking of the sweet potatoes, which makes this recipe a breeze. I a not much of a casserole girl, unless its Ruth Chris Sweet Potatoe Cassarole. This recipe leaves the best carmalized edges on the sweet potatoes, but they are so butter soft in the middle, its truly pure bliss.
On thanksgiving I like to make this dish last because who doesn’t love ooey gooey mashmellows.
- sweet potatoes
- orange juice
- maple syrup
- brown sugar
- vanilla ectract
- candy pecans
How To Make Candied Sweet Potato Recipe
The steps are straight forward and simple, you will soon have the best sweet potatoes in your hands!
- Preheat the oven to 375 degrees F.
- Peel & Slice: Start with 3 lbs of sweet potatoes, that is 5-6 of them. Peel the skins and slice the potatoes in 1/2 inch rounds. For larger potatoes I cut the rounds is halfs. Use similar size pieces so they cook evenly
- Make the Candied Sauce: Put all sauce ingredients into the pot. Bring to a low boil and stirl till sugar dissolves. Turn off heat and add in vanilla extract.
- Prepare Baking Dish: Arrange the sweet potatoes in your baking dish, a 9 x 13 works great for the recipe. Sprinkle with salt.
- Pour the sauce over the sweet potatoes, toss and coat the sweet potatoes evenly.
- Bake for 60 minutes, stirring every 20 minutes. For the last 10 minutes add mashmellows. Remove from oven and sprinkle with candy pecans, serve hot, enjoy.
Do not plan your holiday with out these fantastic dishes:
- Easy Stuffing Recipe
- Easy Homemade Cranberry Sauce
- Perfect Mashed Potatoes
- Thanksgiving Turkey Recipe ( Easy, No Brine)
- Slow Cooker Turkey Breast + Gravy
Candied Sweet Potatoes
- 3 - 4 pounds sweet potatoes ( 5-6 sweet potatoes)
- 1/2 tsp salt
- 1 stick butter (1/2 cup)
- 3 tbsp orange juice
- 1 tbsp water
- 1/4 cup maple syrup
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup marshmallows
- 1/2 cup candy pecans
- Preheat the oven to 350 degrees F.
- Peel and chop sweet potatoes into 1/2 - inch thick rounds. Place in a baking dish, and sprinkle with salt.
- In a pot over medium heat, combine the butter, orange juice, water, brown sugar, maple syrup, and cinnamon. Bring to a boil, stirring till sugar dissolves. Turn off the heat and stir in the vanilla extract.
- Pour sauce over the sweet potatoes. Toss and coat the sweet potatoes evenly.
- Bake for 60 minutes, stirring every 20 minutes. For the last 10 minutes, sprinkle the marshmallows over the top. Remove from oven and sprinkle over candy pecans. Serve hot, enjoy!
- The dish tastes best made the day of. I don't recommend making it ahead of time.
For the step-by-step version of this recipe, check out the How to Make Candied Sweet Potatoes Story.
1 thought on “Candied Sweet Potatoes”
One of my go-to Thanksgiving sides! Candied sweet potatoes are very easy and fun to make. They’re also sweet and delicious, definitely a crowd favorite. Thanks for this must-try recipe Kay, I’ll surely have this for Thanksgiving.