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This candied sweet potatoes recipe can be made stovetop or oven-baked. Sweet potatoes cooked in spiced caramel sauce – What could be better?
Every family has holiday side dishes that are a must every Thanksgiving. My family includes Candied Sweet Potatoes (Candied Yams), Roasted Broccoli, Sausage Stuffing, and Roasted Potatoes.
Candied sweet potatoes are a holiday classic for good reason – they’re easy to make and taste fantastic. This side dish recipe is the perfect way to make sweet potatoes the star of the show!
Why This Recipe Works
- Adding instructions for oven baking or stovetop cooking makes holiday cooking much more flexible.
- Using salted butter balances the sweet elements of the dish.
- The spices, vanilla, and orange zest add warmth to the caramel sauce.
- A mix of light and dark brown sugar adds depth and limits sweetness.
I created this recipe so that it can be made on the stove or in the oven so that the all-important kitchen real estate in holiday cooking is less of an issue. Making the caramel sauce first allows the sweet potatoes to cook in the sauce regardless of your method.
Sweet Potato Buying Guide
There are many types of sweet potatoes ranging from orange to yellow to purple.
Whatever type you like best, choose the ones with tight skins without blemishes or bruises. Look for small to mid-sized varieties as larger ones are more starchy.
Candied Sweet Potatoes Vs. Candies Yams
I’m often asked what the difference is between the two. Sweet potatoes are what you typically find in the grocery stores (even if they’re labeled as yams). Yams are drier and starchier and pretty rare in the US.
For More Traditional Flavors
For this recipe, I use orange juice and orange zest for a spiced warmth to the caramel sauce, but if you like a more traditional flavor, you can use milk in the place of orange juice and omit the zest.
How To Make Candied Sweet Potatoes
Melt the butter and sugars together over medium heat in an oven-safe pan.
Once the butter has melted, mix in the orange juice. Bring the mixture to a boil; stir until the sugar is dissolved and the mixture thickens for about 5 minutes.
Mix in the spices, orange zest, and a pinch of salt.
Add the vanilla and mix to combine.
Add the sweet potatoes and coat well with the sauce.
Bake or cook on medium-low heat on the stove for 1 hour – 1 hour 15 minutes, stirring occasionally, or until the sweet potatoes are tender and the liquid is thick and syrupy.
candied yams with marshmallows
To make this recipe with a Marshmallow topping, just follow the recipe, then before serving, top with three cups of miniature marshmallows, and put them under the broiler just long enough to toast the marshmallows. Watch close – it happens fast!!
Recipe Tips & Variations
- Cut your potatoes into similar sized pieces for even cooking.
- The sauce will thicken as it cools. If it doesn’t thicken to your liking remove the sweet potatoes and cook the sauce on the stove until it thickens to desired consistency.
- Add 2 tablespoons of bourbon or whiskey to the sugar mixture with the vanilla for a grown-up twist.
- Don’t have fresh oranges? Use frozen juice concentrate or bottled orange juice.
- For an added crunch, add toasted chopped pecans to the sauce before adding the sweet potatoes.
- For traditional caramel flavors, use milk in the place of orange juice and omit the zest.
- Use apple juice or cider in place of the orange juice for warm autumn flavors.
FAQs
Are candied yams and sweet potatoes the same?
In the US, yams are not readily available. You typically find sweet potatoes in the grocery stores (even if labeled as yams).
Why are my candied yams runny?
Your sauce just hasn’t had enough time to cook. If it doesn’t thicken to your liking, remove the sweet potatoes and cook the sauce on the stove until you achieve the desired consistency.
Storing and Freezing Instructions
- Making Ahead: To avoid bacteria forming, don’t leave at room temperature for longer than about 2 hours.
- Storing leftovers: Store in an airtight container for up to 3 days in the fridge.
- Freezing: Freeze in a freezer-safe container for up to 3 months.
Rate This Recipe
Recipe
Candied Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes (cut into bite-sized pieces)
- 4 oz salted butter (½ cup/1 stick/8 tablespoons)
- 1 cup brown sugar
- 1 cup dark brown sugar
- 2 tablespoons fresh-squeezed orange juice (or milk for a more caramel flavor)
- 2 teaspoons ground cinnamon
- 2 teaspoons orange zest (optional)
- 1 teaspoon vanilla extract
- Salt (to taste)
Instructions
- If baking, preheat the oven to 375°F/190°C
- Melt the butter and sugars together over medium heat in an oven-safe pan.
- Once the butter has melted, mix in the orange juice (or milk). Bring the mixture to a boil; stir until the sugar is dissolved and the mixture thickens about 5 minutes.
- Mix in the spices, orange zest (if using), vanilla, and a pinch of salt. Add the sweet potatoes and coat well with the sauce.
- Bake or cook on medium-low heat on the stove for 1 hour to 1 hour 15 minutes, stirring occasionally, or until the sweet potatoes are tender and the liquid is thick and syrupy.
Tips
Tips
- Cut your potatoes into similar-sized pieces for even cooking.
- The sauce will thicken as it cools. If it doesn’t thicken to your liking, remove the sweet potatoes and cook the sauce on the stove until it thickens.
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