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
In the US, yams are not readily available. You typically find sweet potatoes in the grocery stores (even if labeled as yams).
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.
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Let’s Make 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 + Notes
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.
Colette Benton says
Love this recipe. It’s easy and requires little prep time. So very tasty. Big win for me and my family.
Erren's Kitchen says
Amazing, Colette!! So glad you all loved the recipe! Thank you for giving it a try!
Joyce says
I had a major disaster. I usually cook my sweet potatos separately and make the sause separately so I can adjust the amount of sauce that is used. I did not get syrup. I got a wad of sugar. How can I fix the sauce pease?
Erren's Kitchen says
I’m sorry to hear about the issue you encountered with the sauce. It sounds like the sugar didn’t properly dissolve, leading to a clumping or wad of sugar instead of a syrup. Here are some steps you can take to salvage the sauce:
1. Reheat Gently: Place the pan back on low heat and gently reheat the sauce. The low heat will help to dissolve the sugar without burning it.
2. Add Liquid: Gradually add a small amount of liquid to the sauce, such as water, orange juice, or milk. Stir continuously while adding the liquid to help dissolve the sugar and create a smoother consistency. Start with a tablespoon or two and adjust as needed.
3. Stir Vigorously: Use a whisk or spoon to vigorously stir the sauce. This can help break up the sugar clumps and encourage it to dissolve.
4. Adjust Heat: If the sauce is still not coming together, you can slightly increase the heat, but be cautious not to burn the sugar. Continue stirring.
5. Strain the Sauce: If the above steps don’t work, you can strain the sauce to remove the sugar clumps. This will leave you with a smoother sauce, although it won’t have the same thickness.
Remember to taste the sauce as you make adjustments to ensure the flavor is to your liking. Once you’ve achieved the desired consistency and flavor, you can then pour the sauce over the sweet potatoes.
I hope that helps! Please let us know how it goes!
Tammy says
I smashed mine in the sauce instead of leaving in chunks and it came out very yummy!
Erren Hart says
Yay! Love to hear this! 🙂
Rachel says
I make these all the time! It’s a family favorite!!
Erren Hart says
Yay,Rachel! So good to hear!
Erren's Kitchen says
Thank you 🙂
Dean says
This was my first attempt at candied sweet potatoes! Loved it!
Erren's Kitchen says
Thank you Dean 🙂
Kristen says
Made these for Thanksgiving. It was absolutely delicious 😋 thank you!
Erren's Kitchen says
I’m so pleased you liked it Kristen 🙂
Nik says
Seriously good, thank you for the great recipe!
Erren's Kitchen says
Glad you enjoyed it Nik! 🙂