My old fashioned candied sweet potatoes are thick slices of sweet potato baked low and slow in a buttery spiced brown sugar syrup until they're tender, glossy and caramelized around the edges.
There are no marshmallows on these, just the rich, sticky, spoon-the-syrup-over-everything sweet potatoes that have been on Thanksgiving tables for generations.
At my grandma's house, the candied sweet potatoes always sat right next to the turkey in her good glass baking dish. She'd stir them every so often while the turkey rested, spooning the bubbling syrup back over the top, and we'd hover in the kitchen waiting for her to let us sneak a taste of the caramelized edges.
Whether we had candied sweet potatoes or sweet potato casserole depended on who signed up for what dish that year.
Planning the rest of the menu? Pair these with my Grandma's roast turkey and the rest of my classic Thanksgiving side dish recipes.
What to Know About Old Fashioned Candied Sweet Potatoes
- Oven baked - many old recipes simmer them on the stove, but baking is hands-off and frees up your burners on a holiday.
- No marshmallows - just a buttery brown sugar and maple glaze.
- Stir every 20 minutes - this coats every slice in syrup so they candy evenly.
Ingredients for Old Fashioned Candied Sweet Potatoes
- Sweet potatoes - pick medium ones that are about the same size so the slices cook evenly. In some stores they're labeled red garnet yams.
- Salt - just a little sprinkle over the potatoes.
- Unsalted butter - salted butter would be find too, just sprinkle less salt over the potatoes.
- Pure maple syrup - real maple syrup, not pancake syrup.
- Light brown sugar - packed. It melts into a rich, caramel-like glaze. Dark brown sugar works too.
- Cinnamon, nutmeg and ginger - the cozy spice trio.
- Vanilla extract
Full amounts are in the recipe card below.
How to Make Old Fashioned Candied Sweet Potatoes
Step 1: Slice the sweet potatoes
Heat the oven to 375°F and spray a 9x13 baking dish with nonstick spray. Peel the sweet potatoes and cut them into ½ inch thick slices. Spread them in the dish and sprinkle with salt.
Step 2: Make the candied syrup
In a medium saucepan, combine the butter, maple syrup, brown sugar, cinnamon, nutmeg and ginger. Cook over medium-high heat, stirring the whole time, until everything melts and comes to a gentle boil. Let it simmer for 2 minutes, then take it off the heat and stir in the vanilla.
Step 3: Pour over the potatoes
Pour the syrup over the sweet potatoes and stir so every slice is coated.
Step 4: Bake and stir
Bake for 60 minutes, stirring gently every 20 minutes, until the sweet potatoes are fork-tender and the syrup is thick and glossy. Garnish with fresh rosemary if you like.
Grandma's Tips for the Best Candied Sweet Potatoes
- Slice them evenly. Same-size slices all finish at the same time.
- Stir gently. Use a spatula to turn the slices so they don't break apart.
- Spoon the syrup over the top. Every time you stir, baste the slices with syrup.
- Let them rest 5 minutes. The syrup thickens even more as it cools slightly.
How to Make Ahead and Store Candied Sweet Potatoes
- Make ahead: Bake them 1 day early, cool, cover and refrigerate. Reheat covered at 350°F for 20 to 25 minutes, then uncover for the last 5 minutes.
- Leftovers: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Modern Updates
- Add pecans - sprinkle chopped pecans over the top for the last 15 minutes.
- Orange zest - stir a little orange zest into the syrup for a bright twist.
- Marshmallow top - if your family insists, add mini marshmallows for the last 5 to 10 minutes and bake until golden.
What to Serve With Candied Sweet Potatoes
Candied sweet potatoes belong next to the turkey or a holiday ham. I serve them with Grandma's roast turkey, old-fashioned green bean casserole, old fashioned yeast rolls and a bowl of cranberry fluff salad.
FAQs
Are candied sweet potatoes the same as candied yams?
Yes. Most "yams" in American grocery stores are really orange sweet potatoes, so the two names are used for the same dish.
Do I need to boil the sweet potatoes first?
No. The raw slices bake right in the syrup and turn tender in about an hour.
Can I use canned sweet potatoes?
You can, but they're already cooked. Drain them, pour the syrup over the top and bake for about 25 to 30 minutes.
Why is my syrup runny?
They may need a few more minutes in the oven. The syrup also thickens as it cools.
More Thanksgiving Side Dishes
- Classic Thanksgiving Side Dish Recipes
- Easy Corn Casserole (with Jiffy)
- Brown Sugar Glazed Carrots
- Old Fashioned Scalloped Potatoes
- Old Fashioned Yeast Rolls
Grandma's Old Fashioned Candied Sweet Potatoes
Ingredients
Equipment
Method
- Heat the oven to 375°F and spray a 9x13 baking dish with nonstick spray.
- Peel the sweet potatoes and slice them ½ inch thick.
- Spread them in the dish and sprinkle with salt.
- In a medium saucepan, combine the butter, maple syrup, brown sugar, cinnamon, nutmeg and ginger.
- Cook over medium-high heat, stirring constantly, until melted and gently boiling. Simmer for 2 minutes.
- Remove from the heat and stir in the vanilla.
- Pour the syrup over the sweet potatoes and stir to coat.
- Bake for 60 minutes, stirring every 20 minutes, until tender and glossy.
- Garnish with fresh rosemary if desired.
Notes
- Choose sweet potatoes that are about the same size so they cook evenly.
- Make ahead: bake 1 day early, refrigerate, and reheat covered at 350°F.
- Refrigerate leftovers up to 4 days or freeze up to 2 months.
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