Candied Sweet Potatoes

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5 from 2 votes

Let's make the best Candied Sweet Potatoes! Tender inside, caramelized outside, and full of classic comfort, this lighter, easy-to-prep recipe is just as delicious as the traditional version. Perfect for holidays, Sunday supper, and celebratory feasts!

Prep Time45

Cook Time40

Cooling Time35

Total Time2

Course: Side Dish

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Ingredients

4 medium sweet potatoes
3 tbsp granulated sugar
2 tbsp packed light brown sugar
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp sea salt
1 Pinch ground cloves
1 tbsp vegan butter at room temperature
2 tbsp melted coconut oil or use vegan butter

Instructions

Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20-30 minutes.
Drain the potatoes in a colander. When cool enough to handle but still warm, peel them with your hands.
Preheat the oven to 350°F.
In a small bowl, mix together the granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cloves.
Quarter or slice the sweet potatoes (about ½-inch thick) and place half of them in an 8x8-inch baking dish. Dot with ½ tablespoon of the vegan butter, drizzle with 1 tablespoon of the melted coconut oil and sprinkle evenly with half of the sugar mixture.
Layer the remaining potato quarters on top. Dot with the remaining vegan butter, drizzle with the remaining tablespoon of coconut oil, and sprinkle with the remaining sugar mixture.
Bake for 40 minutes, until very tender. Remove from the oven and let cool at room temperature for at least 10 minutes before serving.

Video

Notes

Storage Directions

Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Once cooled to room temperature, transfer the glazed sweet potatoes to a freezer-safe container and freeze for up to 3 months. Thaw them in the refrigerator overnight before reheating.
Reheating: Warm the potatoes in the microwave on gentle heat for 2-3 minutes, or in a covered baking pan in a 350°F oven for 10-15 minutes until hot.

Recipe Pro-Tips

Don't Peel the Potatoes Before Boiling: The skins help lock in the starch as they cook, allowing the potatoes to tenderize while reserving that starch for better caramelization when baking.
Let the Potatoes Cool Before Handling: The potatoes will be very hot after boiling. Let them cool until just warm to the touch. To speed things up, place them in the fridge or freezer.
Adjust the Seasonings to Taste: Love cinnamon? Add a few extra shakes. Prefer more sweetness? Make this dish your own using dark brown sugar or a tablespoon or two of light brown sugar.
Monitor Baking: Keep an eye on the potatoes as they bake. Cover them loosely with foil if they brown too quickly, or rotate the pan if browning unevenly.
Finish in the Broiler: For extra caramelized edges and a burnt sugar topping, finish the candied yams in the broiler for 5-10 minutes, until perfectly browned.

Nutrition