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Old fashioned candied sweet potatoes baked in a buttery brown sugar glaze.

Grandma's Old Fashioned Candied Sweet Potatoes

My old fashioned candied sweet potatoes bake in a buttery brown sugar and maple syrup glaze with warm spices until tender and glossy. A classic holiday side with no marshmallows.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 to 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 to 6 medium sweet potatoes
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter
  • ¼ cup pure maple syrup
  • 1 cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • Fresh rosemary for garnish (optional)

Equipment

  • 9x13 baking dish
  • medium saucepan

Method
 

  1. Heat the oven to 375°F and spray a 9x13 baking dish with nonstick spray.
  2. Peel the sweet potatoes and slice them ½ inch thick.
  3. Spread them in the dish and sprinkle with salt.
  4. In a medium saucepan, combine the butter, maple syrup, brown sugar, cinnamon, nutmeg and ginger.
  5. Cook over medium-high heat, stirring constantly, until melted and gently boiling. Simmer for 2 minutes.
  6. Remove from the heat and stir in the vanilla.
  7. Pour the syrup over the sweet potatoes and stir to coat.
  8. Bake for 60 minutes, stirring every 20 minutes, until tender and glossy.
  9. 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.