Candied Sweet Potatoes – Ingredients and Step-by-Step Preparation

Candied Sweet Potatoes – Ingredients and Step-by-Step Preparation

Candied sweet potatoes are baked in a buttery, sweet sauce with hints of maple syrup and warm autumn spices for a delicious flavor. The syrup thickens to a sticky consistency, and a sprinkle of grated orange zest adds a sweet, tangy touch to the dish. These candied sweet potatoes are perfect for cozy winter nights and pair wonderfully with meat or chicken. To ensure consistency, try to find sweet potatoes that are similar in shape and size.

This dish takes about an hour and fifty minutes from preparation to baking and serves eight people.

Ingredients for Candied Sweet Potatoes:

• 1.5 kg medium-sized sweet potatoes, peeled and sliced into 1/2-inch thick rounds
• 1/2 cup (4 ounces) unsalted butter
• 2/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 1/3 cup pure maple syrup
• 1/4 cup heavy whipping cream
• 3/4 teaspoon coarse English salt (Kosher salt)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon grated orange zest (from 1 small orange)
• 1/4 teaspoon sea salt

How to Prepare Candied Sweet Potatoes:

Step 1:
Preheat the oven to 400°F (200°C). Arrange the sweet potato slices in a baking dish.

Step 2:
Melt the butter in a medium-sized saucepan over high heat. Add the granulated sugar, brown sugar, and maple syrup; cook, stirring constantly, until dissolved, about 1 minute. Let the mixture simmer over medium heat. Add the cream and reduce the heat to low. Cook, stirring frequently, until the sauce thickens, about 5 minutes. Remove from heat; add the salt, cinnamon, vanilla, and 1/8 teaspoon of grated nutmeg. Pour the mixture evenly over the sweet potatoes. Cover the dish with aluminum foil.

Step 3:
Bake in the preheated oven until the sweet potatoes are tender, about 30 minutes. Remove from the oven and take off the foil. Gently brush some of the mixture over the sweet potatoes to coat them. Continue baking, uncovered, until the sweet potatoes are fully cooked and the sauce becomes thick and sticky, about 20 minutes. Remove from the oven and brush more of the mixture over the sweet potatoes. Let it cool for 30 minutes. Sprinkle with orange zest, sea salt, and 1/8 teaspoon of grated nutmeg. Serve and enjoy!

Bon appétit!