Candied sweet potatoes are a delightful dish that brings sweetness and warmth to the table. This recipe combines tender sweet potatoes with a rich, gooey sauce made from butter, brown sugar, and spices. Topped with mini marshmallows that melt into a golden layer, this dish is perfect for family gatherings or holiday feasts.
Why Make This Recipe
This recipe for candied sweet potatoes is not just delicious; it’s also easy to prepare. With simple ingredients and straightforward steps, anyone can create a comforting side dish. The combination of sweetness from the potatoes and the buttery sauce makes it a favorite. Plus, it’s a wonderful way to enjoy a nutritious vegetable in a tasty way!
How to Make Candied Sweet Potatoes
Ingredients:
- 4 large sweet potatoes, peeled and sliced
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 cup orange juice (optional)
- 2 cups mini marshmallows
Directions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Arrange the sliced sweet potatoes evenly in the prepared dish.
- In a saucepan, melt the butter. Stir in brown sugar, cinnamon, nutmeg, vanilla, and orange juice until well combined.
- Pour the buttery sugar mixture over the sweet potatoes, making sure to coat them evenly.
- Cover the dish with foil and bake for 40–50 minutes until the sweet potatoes are fork-tender.
- Remove the foil and sprinkle mini marshmallows on top. Bake uncovered for another 5–10 minutes until the marshmallows are golden and bubbly.
- Let the dish cool slightly before serving warm.
How to Serve Candied Sweet Potatoes
Candied sweet potatoes are best served warm. They make a great side dish for roasted meats, or you can enjoy them on their own. You can also add a sprinkle of chopped nuts or a drizzle of maple syrup for extra flavor when serving.
How to Store Candied Sweet Potatoes
To store leftover candied sweet potatoes, let them cool completely and then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, place them in the oven at a low temperature until warmed through.
Tips to Make Candied Sweet Potatoes
- Make sure to slice the sweet potatoes evenly for consistent cooking.
- If you do not have orange juice, you can skip it or substitute it with apple juice for a different flavor.
- For a crunchier topping, add some chopped pecans or walnuts with the marshmallows before the final baking step.
Variation
You can enhance the flavor by adding other spices like ginger or using different types of sweet potatoes. For a healthier version, consider using honey or maple syrup instead of brown sugar.
FAQs
Can I make candied sweet potatoes ahead of time?
Yes, you can prepare the dish a day in advance and store it in the refrigerator. Just reheat before serving.Are candied sweet potatoes healthy?
While they are a nutritious source of vitamins, the added sugar and butter make them a treat rather than a daily side dish.Can I freeze candied sweet potatoes?
Yes, you can freeze them for up to 2 months. Thaw them in the refrigerator before reheating.
Candied Sweet Potatoes
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Arrange the sliced sweet potatoes evenly in the prepared dish.
- In a saucepan, melt the butter. Stir in brown sugar, cinnamon, nutmeg, vanilla, and orange juice until well combined.
- Pour the buttery sugar mixture over the sweet potatoes, making sure to coat them evenly.
- Cover the dish with foil and bake for 40–50 minutes until the sweet potatoes are fork-tender.
- Remove the foil and sprinkle mini marshmallows on top. Bake uncovered for another 5–10 minutes until the marshmallows are golden and bubbly.
- Let the dish cool slightly before serving warm.
