Amazing 350 Calorie Candied Sweet Potatoes

Oh, the holidays! Doesn’t the sheer thought of getting the side dishes right give you a little knot in your stomach? Everyone expects that perfect, sweet, melt-in-your-mouth dish, but I swear, stirring a heavy casserole for an hour just adds to the chaos. That’s why, for years now—through every chaotic Thanksgiving and cozy Christmas dinner—I’ve skipped the heavy baking dish and gone straight for these simple, oven-baked candied sweet potatoes. Trust me when I say these sliced potatoes, bathed in a buttery, rich glaze, deliver all that incredible Southern comfort food flavor without the fuss. They are tender, sweet, and absolutely shine as a fantastic alternative when you’re tired of the same old casserole routine!

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Why You Will Love These Oven Candied Sweet Potatoes

I promise these are going to be the star of your spread. Why ditch the casserole dish for this recipe? See for yourself:

• They bake up perfectly tender slices, not mushy potatoes!
• The Brown Sugar Glaze (plus maple!) creates that unbelievably gooey, caramelized crust we all crave.
• It’s an incredibly easy sweet potato recipe; just slice, mix the sauce, and bake!
• Seriously, try these as your new favorite Sweet Potato Casserole Alternative for major holiday points. Check out my casserole guide if you need a comparison!

Gathering Ingredients for the Best Candied Sweet Potatoes

You don’t need a truckload of ingredients to make something this magical, thank goodness. The secret here is really about the glaze components gelling together perfectly. I always make sure my butter is good quality because it really impacts the flavor of the final sauce.

For this recipe, you’ll want about three pounds of sweet potatoes, and here’s a huge tip: make sure they are peeled and sliced consistently into nice, thick 1/2-inch rounds. Consistency is key so they all cook at the same rate!

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Here’s what you need for that irresistible sauce:

• One cup of packed light brown sugar. That molasses flavor is non-negotiable!
• Half a cup of good, cold unsalted butter, cut up into little pieces so it melts fast.
• A quarter cup of pure maple syrup. It adds such a lovely depth that regular sugar doesn’t give you.
• Just a dash of cinnamon and nutmeg for warmth, plus a little salt to balance all that sweetness.
• And finally, half a cup of water to help everything turn into a beautiful, liquid gold glaze.

If you’re looking for other perfect veggie partners for your feast, check out my recipe for Glazed Carrots next!

Step-by-Step Instructions for Perfect Candied Sweet Potatoes

Okay, let’s get these beauties into the oven. Baking them low and slow is how we lock in that tender texture, and the foil blanket is the secret to steaming them just right before we caramelize them at the end. Don’t rush these steps, and you’ll have that signature melt-in-your-mouth result. If you’re looking for more straightforward vegetable side ideas, I have a whole collection of easy sweet potato recipes I think you’ll love!

Preparing the Potatoes and Oven

First things first, let’s get the oven nice and toasty. You need to preheat it to 350 degrees F. While that’s warming up, grab your 9×13 inch baking dish and give it a light greasing—just a quick swipe of oil or cooking spray. Then, arrange those glorious sliced sweet potatoes right into the dish. Try to get them in a single layer as much as possible; this helps them cook evenly before we drown them in that spectacular glaze!

Creating the Rich Brown Sugar Glaze

Now for the good stuff! Go grab a medium saucepan and set it over medium heat. Toss in your brown sugar, those bits of butter, the maple syrup, cinnamon, nutmeg, and salt. You need to stir this constantly—and I mean constantly—until the butter is completely melted and the sugar looks completely dissolved. Stop stirring the second it looks smooth. Please, for the love of glaze, do not let this mixture boil! We want a smooth sauce, not hardened candy.

Once it’s off the heat, pour in that half cup of water and stir it one last time. Carefully spoon this warm mixture evenly over all those sweet potato slices in the pan. Make sure every piece gets some love from that sauce!

Baking for Tender Sweet Potato Slices

Now we seal the deal! Cover that baking dish tightly with aluminum foil. It traps all that steam, which makes the potatoes fall-apart tender. Pop it into the 350-degree oven and let it go for 45 minutes. After those initial 45 minutes, take the foil off. You’ll continue baking for another 15 to 20 minutes. This is where the magic happens as the glaze thickens up.

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My personal test? After the foil comes off, baste the potatoes with the liquid pooling in the bottom of the pan at least once. When you poke a slice with a fork, it should meet zero resistance. If it fights back even a tiny bit, give it five more minutes uncovered. You want them soft, but not falling apart into the glaze!

Tips for Achieving Gooey Sweet Potatoes Every Time

If you’re hunting for that perfect, sticky, gooey sweet potatoes texture, I have a few tricks up my sleeve that go beyond just following the recipe card. The biggest hurdle is usually the glaze—sometimes it seems too thin after baking, right?

If the glaze looks watery when the potatoes are perfectly tender, don’t panic! You can save it. Pull the dish out of the oven, carefully remove the sweet potato slices, and set them aside on a covered plate. Then, place that baking dish right back onto the stovetop over medium heat. Gently simmer that liquid down until it reduces and thickens to the perfect syrupy consistency. Pour it right back over your beautiful slices!

Also, for maximum tenderness, don’t skimp on that initial covered bake time. That steam bath is crucial for getting soft, sliceable potatoes before you even think about uncovering them. If you want to try something a little crunchier next time, check out my recipe for Crispy Oven Roasted Sweet Potatoes!

Variations on Classic Candied Sweet Potatoes

Part of the fun of cooking for me is knowing when you can play around with a recipe without ruining the whole thing! My grandmother always said that if you nail the base, you can add flair. Since this recipe for candied sweet potatoes is so sturdy, it handles variations beautifully.

If you’re leaning toward the dessert side of things, you absolutely have to try the marshmallow topping. It’s a classic for a reason! Right after you pull the foil off for that final 15 to 20 minutes of baking, sprinkle a generous layer of mini marshmallows over the top of the potatoes. Keep watching them closely because they can burn fast! They melt into this puffy, gooey cloud that is just heavenly.

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But what if you want something with a little kick? I often find that adding a tiny bit of heat balances out all that sweetness, making it a great centerpiece for a savory meal. For a wonderful sweet and spicy note, try stirring in just a tiny pinch—maybe 1/8th of a teaspoon—of cayenne pepper right into the brown sugar glaze mixture when you cook it on the stove. You don’t want it hot, just warm on the backend. It turns these into fantastic Sweet and Savory Sides!

Serving Suggestions for Your Candied Sweet Potatoes

These sweet potatoes are the ultimate crowd-pleaser and they fit right in anywhere you need a bit of Southern charm! Obviously, they are mandatory for any Holiday Side Recipes lineup, especially when you need an elegant Thanksgiving Sweet Potatoes dish that isn’t a casserole.

They pair just beautifully with rich, salty mains. I usually serve them next to slow-roasted ham or a big juicy roast turkey. If you’re serving fried chicken, these glazed slices are the perfect counterpart for that sweet and savory balance. And if you want to round out your meal with another classic, you really must try my recipe for Collard Greens—that’s peak Southern Comfort Food Sides right there!

Storage and Reheating Instructions for Candied Sweet Potatoes

Did you make too much? Oops! Don’t worry, these taste almost as good the next day. Store any leftovers in an airtight container in the fridge for up to four days. These wonderful leftovers are perfect to turn into quick snacks or even something fun later in the week—think of them as upgraded ingredients for your next batch of leftover mash cakes!

When you’re ready to reheat, avoid the microwave if you can, as it can sometimes make the potatoes a little too soft. I prefer putting them in a small, oven-safe dish covered with foil at about 325 degrees F for about 15 minutes. That gently warms them up while saving that beautiful, gooey glaze from scorching!

Frequently Asked Questions About Candied Sweet Potatoes

I know when you’re planning a big meal, you have questions! It’s always better to ask before you start cooking, right? Here are a few things folks always ask me about getting these candied sweet potatoes just perfect.

Are these candied sweet potatoes better than casserole?

That’s a fun debate! I think it really depends on what texture you love. Casseroles are pure, smooth comfort food because the potatoes are mashed up. If you prefer something that holds its shape a little better and gives you that wonderful contrast between the tender potato slice and the sticky, sugary coating, then yes, these baked slices are totally better! They feel a little less heavy, too, which is nice when you have so many rich **Holiday Side Recipes** on the table.

Can I use honey instead of maple syrup in the glaze?

You absolutely can! Maple syrup gives that distinct woodsy flavor that I love, especially when paired with brown sugar, but pure honey is a fantastic substitute if you don’t have **Maple Sweet Potatoes** syrup on hand. Honey tends to be a bit sweeter than maple, so you might consider reducing the brown sugar by a tablespoon or two if you are worried about it being too sweet. Otherwise, a straight swap works out just fine!

What should I do if my brown sugar glaze separates or looks grainy?

Oh, that happens if you overheat the sugar mixture or if your butter and water mix weirdly! Don’t toss it! This is incredibly common, especially if you’re trying to get that thick set. What you need to do is remove the pan from the heat immediately. If it’s too separated or grainy, it means the sugar crystallized. You can sometimes save it by whisking in a tiny splash of hot water—just a teaspoon at a time—off the heat until it smooths out again. If it doesn’t smooth out, don’t stress! Just follow the pro-tip: carefully transfer the liquid to the stovetop, add half a cup of fresh water if needed, and slowly simmer it until that syrupy goodness comes back. You can always check out more baking troubleshooting tips—I found this article on candied sweet potatoes that covers some glaze issues, too!

Can I use sweet potatoes other than slicing (e.g., cubed)?

Yes, you can cube them, but you have to change your timing! Slicing them into 1/2-inch rounds is the secret to the classic texture. If you use cubes, you’ll need a much longer covered baking time—probably closer to an hour instead of 45 minutes—to ensure they get soft all the way through. Since cubes have less surface area touching the glaze initially, they might not get quite as sticky and caramelized on the edges as the slices do.

Nutritional Estimates for Your Homemade Candied Sweet Potatoes

Since these are laced with brown sugar and butter, they definitely fall into the indulgent side dish column! These numbers are just estimates, of course, because I know everyone’s ingredients vary slightly, but it helps to know what you’re working with when planning a big meal.

• Calories: Around 350 per serving
• Fat: About 18g (A good chunk of that is that wonderful butter!)
• Carbohydrates: Roughly 48g
• Sugar: Heads up, you’re looking at about 45g of sugar per serving, which is why they taste like dessert!

For a more in-depth look at things I cook and bake, feel free to browse around my main recipe index!

Nutritional Estimates for Your Homemade Candied Sweet Potatoes

Since these are laced with brown sugar and butter, they definitely fall into the indulgent side dish column! These numbers are just estimates, of course, because I know everyone’s ingredients vary slightly, but it helps to know what you’re working with when planning a big meal.

• Calories: Around 350 per serving
• Fat: About 18g (A good chunk of that is that wonderful butter!)
• Carbohydrates: Roughly 48g
• Sugar: Heads up, you’re looking at about 45g of sugar per serving, which is why they taste like dessert!

For a more in-depth look at things I cook and bake, feel free to browse around my main recipe index!

Classic Southern Oven Candied Sweet Potatoes with Brown Sugar Glaze

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You will make tender sweet potatoes baked in a rich, buttery brown sugar and maple glaze. This easy recipe delivers the gooey texture of a holiday classic.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 65 min
• Total Time: 80 min
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 pounds sweet potatoes, peeled and sliced into 1/2-inch rounds
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter, cut into pieces
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup water

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Instructions

1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
2. Arrange the sweet potato slices in a single layer in the prepared baking dish.
3. In a medium saucepan over medium heat, combine the brown sugar, butter, maple syrup, cinnamon, nutmeg, and salt. Stir the mixture constantly until the butter melts and the sugar dissolves, creating a smooth glaze. Do not let it boil.
4. Pour the water into the saucepan with the glaze and stir well.
5. Carefully pour the warm glaze evenly over the sweet potato slices in the baking dish.
6. Cover the baking dish tightly with aluminum foil.
7. Bake for 45 minutes.
8. Remove the foil and continue baking for another 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork and the glaze has thickened slightly. Baste the potatoes with the pan juices halfway through this uncovered period.
9. Let the dish rest for 5 minutes before serving. This allows the glaze to set slightly.

Notes

• For a sweeter, more dessert-like side, you can add a layer of mini marshmallows over the potatoes during the last 5 minutes of uncovered baking.
• If you prefer a thicker glaze, remove the sweet potatoes from the oven after the final 15-20 minutes and place the baking dish on the stovetop over medium heat. Simmer the liquid gently until it reduces to your desired consistency, then pour it back over the potatoes.
• This dish works well as a sweet potato casserole alternative for your Thanksgiving menu.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 45g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 45mg