Candied Sweet Potatoes

Let me show you how to make my favorite easy Thanksgiving side: candied sweet potatoes! They’re soft, buttery, extra saucy, caramelized, and sweet. I especially love this Thanksgiving side dish because you can prepare the elements of this recipe ahead of time AND purchase the ingredients in advance, too.

candied sweet potatoes

Forever my favorite Thanksgiving side dish, these classic candied sweet potatoes make an appearance on our holiday table every year. (I’m surprised I haven’t shared the recipe with you before– these are the best!) In fact, we love them so much that we don’t limit this recipe to only once per year. I love these for Christmas, Easter, or a random Sunday night throughout the year. They’re full of flavor and as far as Thanksgiving side dishes go, they’re REALLY easy.

These Candied Sweet Potatoes Are:

  • Soft & buttery
  • Caramelized on the edges
  • Absolutely packed with flavor: vanilla, brown sugar, maple, cinnamon, & ginger
  • Even better with orange zest, rosemary, & sea salt
  • Your new favorite Thanksgiving side dish too

I also appreciate that you don’t have to pre-cook the sweet potatoes. Unlike sweet potato casserole where you boil and mash the potatoes, this candied sweet potatoes recipe simply needs thick slices of peeled potatoes. Easy enough, right?

And the best part of all? You can purchase all of the ingredients NOW so you aren’t rushing around Thanksgiving week.

candied sweet potatoes in a baking dish

How to Make Candied Sweet Potatoes

Let me quickly break down the steps before leaving you with the recipe.

  1. Pick up your sweet potatoes. You need 3-4 pounds, about 5 or 6 medium sweet potatoes. Look for sweet potatoes with a reddish/copper skin that’s smooth and firm. Store in a cool, dry place until ready to use.
  2. Peel & slice sweet potatoes. When you’re ready to make this dish, peel the potatoes and slice into 1/2 inch slices. The thickness of the slices is important because (1) any smaller and the slices will over-cook and (2) any larger and the slices will under-cook. Place potato slices in a large casserole dish and toss with salt.
  3. Make the sauce. Put all the sauce ingredients into a pot, boil 2 minutes, then stir in vanilla extract. Vanilla extract is a recent (and welcome) addition to our family recipe because it adds SO much flavor. Just wait until you smell the sauce when you stir in that vanilla– you’ll already know you’re making something delicious!
  4. Pour over sweet potatoes. Pour sauce over potatoes and toss everything together so the sauce evenly coats all the slices.
  5. Bake for 1 hour. Stop and stir the sweet potatoes every 20 minutes to ensure the sauce caramelizes on each potato.

2 images of peeled sweet potatoes and ingredients for candied sweet potatoes in a saucepan

Buttery Brown Sugar Maple Sauce

These sweet potatoes would be nothing without the magical sauce. A recipe that we’ve been tweaking and perfecting over the years, the combination of ingredients is perfection.

Here are the ingredients you need:

  1. Butter: Butter is the base of the sauce. (And, honestly, why it’s so good!)
  2. Water: A few Tablespoons of water help liquify the sauce– it’s too thick without it.
  3. Brown Sugar: Name a better ingredient suited for sweet potatoes!
  4. Maple Syrup: Pure maple syrup adds incomparable flavor to this Thanksgiving side dish. The recipe is good without it, but even better with its addition. Skip “breakfast syrup” and reach for pure maple.
  5. Cinnamon, Nutmeg, & Ginger: This dish includes the season’s favorite warming spices. The ginger adds a bright burst of flavor.
  6. Vanilla Extract: Again, vanilla extract is a welcome addition. Stir it into the sauce after you remove the pot from heat.

The sauce thins out as it bakes due to the water content in the potatoes, but quickly thickens as it cools. Thick or thin, you’ll want to slurp up this sauce with a straw. Plus, it tastes fantastic with those other Thanksgiving dishes on your plate too! 😉

pouring brown sugar maple sauce on sweet potatoes and mixing the sauce into the sweet potatoes

Finishing Touches for Candied Sweet Potatoes

When I made these candied sweet potatoes earlier this month, I added orange zest to the sauce. This is totally optional, but it added an element of FRESH to the entire dish. Likewise, adding chopped fresh or dried rosemary after the dish bakes is equally refreshing. And to balance out the sweet, I love a sprinkle of sea salt all over the top.

This dish has it all: sweet, salty, fresh, buttery, saucy, soft, and caramelized. It doesn’t get much better than this:

candied sweet potatoes

More Favorite Thanksgiving Side Dishes:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
candied sweet potatoes

Candied Sweet Potatoes

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 25 minutes
  • Yield: serves 8-10
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


These perfect candied sweet potatoes are soft, buttery, extra saucy, caramelized, and sweet. I especially love this Thanksgiving side dish because you can prepare the elements of this recipe ahead of time AND purchase the ingredients in advance, too.


  • 56 medium sweet potatoes (34 lbs)
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter
  • 3 Tablespoons (45ml) water
  • 1/4 cup (60ml) pure maple syrup
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • optional: 2 teaspoons orange zest
  • optional for garnish: chopped fresh or dried rosemary, sea salt


  1. Peel then slice the sweet potatoes into 1/2 inch thick slices. Place in a greased 9×13 inch or other 3 quart baking dish. Sprinkle salt on top and toss to coat. I just use nonstick spray to grease.
  2. Preheat oven to 375°F (191°C).
  3. Make the sauce: Cut stick of butter in half. (Helps it melt easier.) Combine all the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger into a medium saucepan over medium heat. Cook and stir until the butter has melted. Stop stirring and bring to a gentle boil. Boil for 2 minutes without stirring. Remove sauce from heat and stir in the vanilla extract. (And orange zest, if using.)
  4. Pour sauce over potatoes and toss to coat.
  5. Bake for 1 hour, stopping and stirring the sweet potatoes every 20 minutes. After the first 20 minutes, I cover the dish with aluminum foil so the potatoes bake evenly.
  6. Remove from the oven, sprinkle with rosemary and sea salt (if using), then cool uncovered for 10 minutes before serving. The sauce is thin right out of the oven but thickens as it cools.
  7. Cover and store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration, but thins out as you warm the leftovers up. Simply warm in the microwave.


  1. Make ahead tip: You can peel & slice the sweet potatoes 1 day ahead of time. Cover and store in the refrigerator overnight. You can prepare the sauce on the stove (step 3) 1-2 days ahead of time. Cover and store in the refrigerator until ready to use. Reheat on the stove or in the microwave until thin and liquid-y, then continue with step 4. Dish can be frozen up to 3 months. Thaw in the refrigerator, then cover with aluminum foil and warm in a 350°F (177°C) oven for 25 minutes or until warm throughout.

Keywords: sweet potato, thanksgiving, side dish


  1. Sally, I always visit your site first for recipes. 🙂 These were DELICIOUS! I usually buy yams in syrup and add butter and spices but wanted to try making with fresh sweet potatoes to see how we liked them. SO much better than canned. Thanks so much for sharing all your recipes! I halved it and they turned out great. Happy New Year!

  2. Worth saving and including in the family cookbook

  3. Anona Williamson says:

    This was wonderful! I made it exactly as recipe said. Do you have any suggestions for substituting brown sugar? Wanting to use less sugar in my diet after holiday’s lol.

    1. I’m so glad you enjoyed it, Anona! I haven’t tried this recipe with any sugar substitutes but you can certainly give it a try. You might also enjoy my sweet potato casserole which is made with only 1/2 cup of sugar instead of the full cup here.

      1. I made this again without using brown sugar( although brown sugar was delicious) but cutting back on processed sugar, so I decided to try again using a little less than a 1/2 cup of maple syrup. It was delicious. I might try it next time using 1/4 honey and 1/4 maple syrup.

  4. Was up late and wanted to see how to make home made sweet potato and I Google it and yours looked the best so I did step by step and it turn out the bomb . Thank you

  5. I made this recipe for Easter dinner yesterday and all I can say is “Wow!” I have never peeled or cooked sweet potatoes in my life until this meal. The taste was OVER THE TOP! I kid you not, we could not stop eating them! Sally, thank you SO MUCH for this recipe! Folks, if you want a dish to take to your church dinner, potluck, school or family event, this is IT! The sauce was incredible! I did a lot of research looking for just the right one and when I saw that your recipe, Sally, had the most ingredients, I had to try it. It was easy to make and more delicious to eat!

  6. I used the recipe yesterday and it was awesome! I just found out about Sally’s website and I really enjoy the recipes. I have also made the lemon cake and it too was delicious! I highly recommend both recipes! Thanks Sally!

  7. Hi Sally! My husband is smoking a turkey today and I thought I’d try your candied sweet potatoes. Been wanting to make them for awhile and was always nervous about making homemade. So excited to try them!
    Only question I have is – when you say this dish can be frozen for up to 3 months and warmed in oven for about 25 minutes- does that mean after it has been cooked? Might seem like a dumb question but was curious if dish was cooked first then frozen to just reheat or put in freezer in casserole dish w the potatoes raw?
    Any thoughts?

    1. Yes! Fully bake and then cool, cover, and freeze. I hope you love them!

  8. Just finished making them. Everything you said was true, the house has the aroma of fresh baked cookies. I made half the recipe, my husband does not partake of sweet potatoes, bet the farm he eats these. They look fantastic and tasted even better on the tossing spoon. Well dinner is ready, will let you know the outcome, by the way your site is amazing full of great things. I know I will be visiting again….

  9. What can I use in place of the pure Maple syrup in the sweet potatoes?

    1. Hi Sue, you can replace with light corn syrup, brown sugar (use 1 and 1/4 cups of brown sugar total), or simply leave it out. The potatoes are pretty sweet as is. You’ll just lose that maple flavor.

  10. Doreen Jannotta says:

    Question: Sally, can I make, bake, and freeze your great candied sweet potatoes this week–October 8–and be assured that I can just thaw them in fridge, cover with foil, and warm in 350 degree oven for 25 min.–and all will taste great on Nov. 26, 2020, Thanksgiving Day ??

    1. Stephanie @ Sally's Baking Addiction says:

      Yes! We’ve had success freezing this dish for up to 3 months and following the thawing/warming directions from the recipe notes.

  11. Doreen Jannotta says:

    thks so much for your prompt answer! I am having 15 people ( to social distance) in my condo & since I am the planner, the cook, and an old grandma (78); I sure need advance preparation! Am changing from our age-old recipe to yours this year! Thank you, Sally!!


  12. Judith Eadson says:

    Why would you specifically use unsalted butter, and then add salt? Just wondering.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Judith, When you use unsalted butter in a recipe, you can control the exact amount of salt in your baked good. When you use salted butter, you have no idea how much salt you’re using because it varies between each brand you see at the store. If you are interested in reading more we have a whole post on Salted Butter vs Unsalted Butter in Baking.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally