Description
This delicious recipe for Candied Sweet Potatoes combines tender boiled sweet potato cubes coated in a luscious maple syrup and brown sugar glaze, spiced with cinnamon and nutmeg, then baked to perfection with a crunchy pecan topping. Perfect as a comforting side dish, it offers a sweet and warmly spiced flavor profile that enhances any meal, especially during festive occasions or holiday dinners.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, peeled and cut into cubes
Syrup and Spice Mixture
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Toppings (Optional)
- 1/4 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sweet potatoes.
- Boil Sweet Potatoes: Place the cubed sweet potatoes in a large pot of boiling water and cook for 10-12 minutes, or until they are just tender but not falling apart. Drain well and set aside.
- Make Syrup Mixture: In a medium saucepan over medium heat, melt the unsalted butter. Add the brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir continuously and cook for 3-5 minutes until the mixture becomes smooth and slightly thickened into a syrup.
- Combine Sweet Potatoes with Syrup: Add the boiled sweet potatoes to the saucepan and toss gently to coat all the cubes evenly with the syrup mixture.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish. Transfer the coated sweet potatoes to the dish, spreading them out evenly. Pour any remaining syrup over the top to enhance the glaze.
- Add Pecans: Sprinkle the chopped pecans evenly over the sweet potatoes, if using, to add a crunchy texture and nutty flavor.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes. Stir the sweet potatoes halfway through baking to ensure even glazing and cooking. The syrup will thicken, creating a shiny glaze on the tender sweet potatoes.
- Cool and Serve: Remove from the oven and let the candied sweet potatoes cool slightly before serving. This allows the glaze to set for the best texture and taste.
Notes
- Boiling the sweet potatoes before baking ensures they are tender and reduces baking time.
- Chopped pecans add a delicious crunch but can be omitted for a nut-free dish.
- You can substitute maple syrup with honey if preferred for a different flavor nuance.
- Stirring halfway through baking helps the glaze evenly coat the sweet potatoes and prevents sticking.
- For extra richness, consider adding a pinch of ground ginger or clove to the syrup mixture.
