3 Ingredient Candied Sweet Potatoes

Candied Sweet Potatoes are just that, sweet and tender, juicy, bright orange sweet potatoes that will warm your home and melt in your mouth! Only 3 ingredients is all you need!

Sweet potatoes are the perfect side dish this holiday season! If you love sweet potatoes as much as I do try this Mashed Sweet Potatoes, Roasted Honey Cinnamon Butter Sweet Potatoes or The Best Sweet Potato Casserole.

Candied Sweet Potatoes

Candied Sweet Potatoes

Sweet potatoes mixed with warm butter and brown sugar glaze is as simple and delicious as it gets!

You can’t go wrong with this simple side at your dinner table this holiday season.

They are so addicting and taste just like candy!

The sweetness and simplicity of it all just makes for the best side dish everyone loves.

Warm, sweet and smooth textured-glaze lays right over each of the baked sweet potatoes.

Baked to perfection with a tender outside and a soft, crisp outer ring that melts in your mouth with every bite.

Sweet potatoes are always the favorite side dish and usually the first to be emptied.

I try to double my recipes just so there is enough for everyone to have another helping.

Tried and true recipe wins again with these candied sweet potatoes.

What you need to make candied sweet potatoes

Only 3 easy and simple ingredients!!

That is all you need to make these sweet potatoes.

You don’t have to worry about deliciousness and flavor with these sweet potatoes.

Everyone loves them and you will too when you make them!

You will be thanking me for such an easy and delicious recipe that is loved by your friends and family.

The holidays would not be the same without these candied sweet potatoes on your dinner table.

  • Sweet potatoes: larger sweet potatoes are best.
  • Butter: just bring on the fat and enjoy it with these sweet potatoes!
  • Brown sugar: sweetness and tastes like candy.

sweet potatoes cut up

How to make candied sweet potatoes

So easy to make and only takes about 40 minutes to complete.

Let your oven do all the work!

It is simple to prepare and slice your sweet potatoes.

Add the butter and brown sugar together to make it simple and then combine it all together for one perfectly baked side dish!

We love how easy this side dish is and it comes together so smoothly.

I can promise, there will not be many left overs for you to snack on the following day!

  • Prepare sweet potatoes: Preheat oven to 350 degrees. Rinse and scrub sweet potatoes. Peel and slice to be about 1/4 inch thickness.
  • Make your glaze: In a medium sized saucepan add the butter and melt over medium high heat. Add the brown sugar and stir.
  • Cover and bake sweet potatoes: In a 9×13 inch dish add the sweet potatoes and pour the brown sugar butter mixture on the top. Cover with foil and bake for 30 minutes.
  • Remove foil and bake: Remove foil and stir and bake for an additional 10-15 minutes until sweet potatoes are tender. Let sit for about 10 minutes to let the sauce thicken before serving.

Variations of candied sweet potatoes

You know me and I am a true foodie through and through!

I love variations and love to experiment by adding a little more to each dish.

Not everyone loves to have all the fluff but here are a few ways to add in some extra flavoring to your sweet potatoes.

Enjoy these extras that will still bring in the fall season flavors that hit right at home during the holiday season.

  • Substitute honey or maple syrup instead brown sugar in the sauce for a more subtle and sweet mixture.
  • Add marshmallows, chopped pecans or a streusel mixture to make enhance your sweet potatoes.
  • Enjoy a more citrus appearance and taste to your sweet potatoes by adding some orange juice (about 1/4 cup) and orange zest (about 1/2 teaspoon) to the butter.
  • Add in apple juice or apple cider for another fall favorite flavoring.

sweet potatoes in pot with candied sauce over top

Tips for baking candied sweet potatoes

Just a few tips for making these candied sweet potatoes even easier.

Knowing the type of sweet potatoes, preparing your sweet potatoes or simply cooking variations are great to know!

I am here to help with all your questions that you may have.

Make this candied sweet potatoes your own this holiday season!

  • Usually you are looking for the long, skinny sweet potatoes when baking them whole. Since you are baking them in slices you will want fatter and rounder sweet potatoes.
  • Wash and dry your potatoes before cutting. Removing all the excess dirt off with be easier and smoother for you.
  • When you are cutting your sweet potatoes leave out the tips on the ends. Those tend to burn and have a harder texture.
  • Cut each of the sweet potatoes about the same thickness for them to all have the same amount of cooking time.
  • If your sweet potatoes are hard to cut through, I like to microwave them a bit so that they are soft enough to easily cut through.
  • To cook on the stove top, simply follow the instructions from the recipe and cook over the stove top with a lid on your pot, stirring occasionally.
  • Add in one teaspoon of ground cinnamon and/ or cinnamon sticks to the dish before baking.
  • You will not want to use pre-cooked canned sweet potatoes. Fresh sweet potatoes work best for this recipe.

Candied sweet potatoes baked

Storing candied sweet potatoes

Like I said before, there is usually not many candied sweet potatoes left after our dinners together.

What is left, is usually just snacked on throughout the night while we play games or veg on the couch.

It is tradition, right?!

I love a good sweet potato recipe on our table for fall and this one is simple and easy to make with the benefits of storing it for the next day.

Sweet potatoes don’t last long but if they need to here are a few great ways to store them:

  • Storing sweet potatoes: your sweet potatoes will need to be kept stored and in a cool, dry and dark area like a pantry or even garage. The refrigerator is not a great place or direct sunlight. This will discolor your sweet potatoes and make them mushy. Try to avoid mixing your sweet potatoes in with other fruits and vegetables. They tend to go brown quicker. It is best to leave separate.
  • Making ahead: pre-slicing your sweet potatoes is a great idea and gives you a head start to your holiday dinner; however, they do not do well pre-sliced for very long. If it is within a few hours you will be great!
  • Refrigerating or Freezing: after cooking them and letting them cool completely store in an airtight container and keep in the refrigerator for 4 to 5 days or freezing for up to 1 month.
  • Reheating: when ready to warm up, simply reheat in the microwave or stove. Microwave wit ha little more butter added to the mixture and cooking until heated through. Place in the oven and reheat at 350 degrees Fahrenheit for 12 to 15 minutes or until warm.

More potato recipes

Candied Sweet Potatoes

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Alyssa Rivers
Servings 6 people

Candied Sweet Potatoes are just that, sweet and tender, juicy, bright orange sweet potatoes that will warm your home and melt in your mouth! Only 3 ingredients is all you need!

Course Side Dish
Cuisine American

Ingredients

  • 4-5 Large Sweet potatoes
  • 1/2 cup butter
  • 1 cup brown sugar

Instructions

  1. Preheat oven to 350 degrees. Rinse and scrub sweet potatoes. Peel and slice to be about 1/4 inch thickness.
  2. In a medium sized saucepan add the butter and melt over medium high heat. Add the brown sugar and stir.
  3. In a 9x13 inch dish add the sweet potatoes and pour the brown sugar butter mixture on the top. Cover with foil and bake for 30 minutes.
  4. Remove foil and stir and bake for an additional 10-15 minutes until sweet potatoes are tender. Let sit for about 10 minutes to let the sauce thicken before serving.
Nutrition Facts
Candied Sweet Potatoes
Amount Per Serving
Calories 350 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g50%
Cholesterol 41mg14%
Sodium 193mg8%
Potassium 341mg10%
Carbohydrates 53g18%
Fiber 3g12%
Sugar 39g43%
Protein 2g4%
Vitamin A 12768IU255%
Vitamin C 2mg2%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
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