Candied sweet potatoes are soft, tender sweet potatoes coated in a buttery, sweet sauce and slow cooked in the oven, it’s super simple and always a hit!
Are you looking to add a touch of sweetness to your holiday feast? I will show you how to make mouth-watering candied sweet potatoes that are sure to be a hit with your family and friends.
Using very simple cooking techniques, you’ll be see why this dish has stood the test of time. Candied sweet potatoes are hard to stop eating and a breeze to cook.
So, if you’re ready to get started, join me in the kitchen. Get ready to impress your loved ones with the best candied sweet potatoes they’ve ever tasted. Let’s get cooking!
How To Make Candied Sweet Potatoes
Ingredients needed
- Sweet potatoes
- Butter
- Granulated sugar
- Light brown sugar
- Heavy cream
- Vanilla extract
- Cornstarch
- Salt & spices (listed below)
Making the candied sweet potatoes recipe
- Preheat oven to 350F
- Peel then slice the sweet potatoes between 1/4-1/2 inch thick. Doesn’t have to be perfect. Once sliced, add them into the baking dish.
- Now, grab a pot and add the butter. Melt the butter on a medium heat. Mix the cornstarch with the sugar before going to the next step. Next, stir in the sugar, brown sugar, vanilla extract, spices and salt. Once melted turn off the heat. Mix in the heavy cream.
- Pour the mixture from the pot over the sweet potatoes. Cover the baking dish with foil then place in the oven for 45 minutes.
- Remove the foil then bake a remaining 25-30 minutes. The candied sweet potatoes will be soft and tender at this point. Remove from the oven and allow to cool.
- Lastly, after 20 minutes of cooling, the sauce will have thickened up and the sweet potatoes are cool enough to serve, enjoy!
Frequently Asked Questions (FAQs)
Why are my candied sweet potatoes watery?
I have noticed this but the issue typically is cooling and cooking time. It needs to cook long enough to evaporate the water added from the sweet potatoes. Secondly, it needs to cool long enough to thicken. The sauce is very hot when coming from the oven and only time can fix that. I added cornstarch to the recipe to help things happen a little quicker.
What is the difference between candied yams and candied sweet potatoes?
This is no difference in the cooking methods. The root vegetables themselves are different with sweet potatoes being the sweetest of the two. But, that won’t matter once you make the sugary sauce. I have noticed sweet potatoes to come out a bit more tender or buttery than yams.
What to make with candied sweet potatoes?
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Candied Sweet Potatoes
Equipment
- 9×13 baking dish
Ingredients
- 2-3 pound sweet potatoes, peeled & sliced
- 8 tablespoon butter, melted
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350℉.
- Peel then slice the sweet potatoes between 1/4-1/2 inch thick. Doesn't have to be perfect. Once sliced, add them into the baking dish.
- Now, grab a pot and add the butter. Melt the butter on a medium heat. Mix the cornstarch with the sugar before going to the next step. Next, stir in the sugar, brown sugar, vanilla extract, spices and salt. Once melted turn off the heat. Mix in the heavy cream.
- Pour the mixture from the pot over the sweet potatoes. Cover the baking dish with foil then place in the oven for 45 minutes.
- Remove the foil then bake a remaining 25-30 minutes. The candied sweet potatoes will be soft and tender at this point. Remove from the oven and allow to cool.
- Lastly, after 20 minutes of cooling, the sauce will have thickened up and the sweet potatoes are cool enough to serve, enjoy!