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These 4 simple ingredients make the most delicious side dish and can be made ahead! Eating these potatoes is like eating dessert first!
Are you one who like to eat dessert first? With this Candied Sweet Potatoes side dish, it seems like you are. This is a family favorite and one my Mom made while I was growing up. She still makes them! Now I make them for any special occasion and sometimes for just any occasion just because they are so good.
Even those not crazy about sweet potatoes (or so they think!) like these. We had one young guest at our table insist that he did not like sweet potatoes but then he tried these. He went home loving them. His mom was shocked! 😊
No Thanksgiving, Christmas, Easter, birthday or special occasion meal is complete at our house without these! They are delicious with turkey and stuffing, roast beef, steak or a ham dinner. They are just plain delicious!
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other potato dishes
Easy Potato Beef and Corn Casserole
How to Cook Sweet Potatoes in the Slow Cooker
Follow my Potato Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!
A Great Deal for Sides
Do you have a hard time finding just the right side dish to serve? This recipe and 9 others are gathered together in a helpful pdf for only $4.99. It includes color pictures, clear directions and nutrition information for all of the recipes. These are our family favorites that I have counted on to feed my family for years–the ones I serve over and over.
The syrup:
Use Agave, Maple syrup, honey or any old pancake syrup. Even sugar free syrup works great if you are watching your sugars.
The brown sugar:
I have used Swerve brown sugar and that works just fine instead of regular brown sugar. I try to watch my carbs and even though sweet potatoes are not low carb, using Swerve and sugar free syrup does help so that I feel like I can have a little bit of these for a holiday meal. They are my favorite part of the meal so that is one way I can cut back some and still do “OK” while enjoying the holiday. You do what you need to do, right? 😊
Making it Vegan/The Butter
If you would like to make this a vegan dish, substitute the butter for margarine. All other ingredients are already plant based.
Can Candied Sweet Potatoes Be Made Ahead?
Make them a day ahead and keep the pan ready to go and in the refrigerator until you are ready to bake them. Cover with a lid, plastic wrap or foil. Do let it sit out for about 15 minutes before putting it in the oven.
The Measurements:
Really, all measurements are “to taste”. I don’t normally measure when I make these but did once to give you a good idea. More is definitely yummier but of course adds calories and sugar. The nutrition calculator likes to give you those details if you use the same measurements if that is important to you.
Ingredients:
sweet potatoes
butter
Directions:
Wash the potatoes well.
Add to a pot with enough water to cover them by a few inches with a few more inches of room to the top of the pot. You don’t want them to boil over.
Simmer sweet potatoes 25-50 minutes. This varies greatly, depending on size of potato.
Test with fork; should be very soft inside
Remove from water and let cool on paper towel. Cut in half to speed cooling if desired.
Remove skin by gently scraping with table knife; scrape a little deeper over eyes or blemishes to remove them.
Cut in half and put in greased pan, flat side up.
Add butter, brown sugar and syrup
Bake uncovered at 350* for about 30 minutes or until hot and butter melted.
Note; I often do all but the last baking the day before and keep the pan covered in the refrigerator until the day I want to serve them. They are so easy to then pop in the oven and heat through and serve. Do let it sit out for about 15 minutes before putting it in the oven.
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Candied Sweet Potatoes
Candied Sweet Potatoes; These 4 simple ingredients make the most delicious side dish and can be made ahead! Eating these is like eating dessert first!
Ingredients
- 3 pounds sweet potatoes/yams (about 7 small/medium)
- 8 Tbsp butter (1 stick)
- 3 Tbsp brown sugar
- 1 cup maple syrup
Instructions
Wash the potatoes well.
Add to a pot with enough water to cover them by a few inches with a few more inches of room to the top of the pot. You don’t want them to boil over.
Simmer sweet potatoes 25-50 minutes. This varies greatly, depending on size of potato.
Test with fork; should be very soft inside
Remove from water and let cool on paper towel. Cut in half to speed cooling if desired.
Remove skin by gently scraping with table knife; scrape a little deeper over eyes or blemishes to remove them.
Cut in half and put in greased pan, flat side up.
Add butter, brown sugar and syrup
Bake uncovered at 350* for about 30 minutes or until hot and butter melted.
Notes
Note; I often do all but the last baking the day before and keep the pan covered in the refrigerator until the day I want to serve them. They are so easy to then pop in the oven and heat through and serve. Do let it sit out for about 15 minutes before putting it in the oven.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 264Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 107mgCarbohydrates 47gNet Carbohydrates 43gFiber 4gSugar 26gProtein 3g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
