Candied Sweet Potatoes

Candied Sweet Potatoes

Candied sweet potatoes are a staple in some homes, especially during the holidays.

If you haven’t yet tried them, do.

It is one of my favorite baked sweet potato recipes and is very easy to make.

Sweet potatoes are full of nutrition, yet they are so sweet they taste like dessert.

How to Make Candied Sweet Potatoes

This is a very easy recipe to make. First, you boil the sweet potatoes but don’t fully cook them. Just boil until they are about half cooked. They will continue to cook as they bake in the oven.

Once the potatoes are partially cooked, cut them crosswise into disks then layer them in a greased baking dish.

Sprinkle them with brown sugar, ginger, lemon zest and lemon juice and bake.

I love that this sweet potato recipe uses the tartness of lemon to cut the sweet from the potatoes and sugar. The ginger cuts the sweetness as well and adds it’s own zing to the dish.

The original recipe I got didn’t call for pecans to be added but they are such an iconic part of candied sweet potatoes that I just had to add them as an option.

Toast about 1 cup of whole pecans or pecan pieces in a dry frying pan. Sprinkle them over the sweet potatoes before you add the lemon and sugar. Then just bake as directed.

The added bit of brown sugar in this dish will get most of the pickiest vegetable eaters interested.

I would make this recipe healthier but cutting the amount of sugar in half, or even more. Suit your own taste buds though.

Candied Sweet Potatoes

Candied Sweet Potatoes

Candied sweet potatoes are a staple in some homes, especially during the holidays. Here is a great recipe.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 309 kcal

Ingredients
 
 

  • 6 sweet potatoes, peeled
  • salt and paprika, to your taste
  • 3/4 cup brown sugar
  • 1/2 teaspoon lemon rind, grated
  • 1 1/2 tablespoons lemon juice
  • 1/8 teaspoon ginger, optional
  • 2 tablespoons butter
  • 1 cup pecans (optional), toasted

Instructions
 

  • Cook whole sweet potatoes covered, in boiling water to cover, until nearly tender.
  • Preheat oven to 375°F.
  • Cut the potatoes lengthwise in 1/2 inch slices. Place the slices in a shallow greased baking dish. Add pecan pieces if you are using them. Season with salt and paprika. Sprinkle with brown sugar, ginger, lemon rind and lemon juice. Dot with butter.
  • Bake, uncovered, for 20 minutes.

Nutrition

Calories: 309kcalCarbohydrates: 75gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 138mgPotassium: 811mgFiber: 7gSugar: 38gVitamin A: 32071IUVitamin C: 7mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!

Variations:

  • Replace the brown sugar with 1/3 cup maple syrup. Not just a Canadian favorite, the maple syrup will add a wonderful richness and distinctive taste to the dish.
  • Top the candied sweet potatoes with toasted pecans as shown above just before serving.

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Look for more vegetable recipes as good as our candied sweet potatoes here.

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