Description
Sweet and irresistible, these Candied Sweet Potatoes are cooked in a luscious caramel sauce infused with cinnamon, nutmeg, and a hint of orange zest. Whether baked or made on the stovetop, this side dish is perfect for Thanksgiving, Christmas, or any time you want a comforting, flavorful addition to your meal.
Ingredients
Scale
- 3 lbs sweet potatoes, peeled and cut into 1-inch slices
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp fresh orange juice
- 2 tsp orange zest (optional)
- 4 oz salted butter, cut into small cubes
Instructions
- Prepare the Sweet Potatoes:
- Peel the sweet potatoes and cut them into 1-inch thick slices. Set aside.
- Make the Sauce:
- In a large saucepan over medium heat, melt the butter. Stir in the light and dark brown sugars, cinnamon, salt, orange juice, and orange zest (if using). Cook until the mixture is smooth and slightly thickened, about 3–5 minutes. Remove from heat and stir in the vanilla extract.
- Stovetop Method:
- Add the sliced sweet potatoes to the saucepan, ensuring they are evenly coated in the sauce. Cover and cook on low heat for 30–40 minutes, stirring occasionally, until the potatoes are tender and the sauce is caramelized.
- Oven-Baked Method:
- Preheat your oven to 375°F (190°C). Place the sweet potato slices in a greased baking dish. Pour the caramel sauce over the potatoes, tossing to coat evenly.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the sauce is bubbly.
- Serve:
- Transfer to a serving dish and drizzle with the remaining sauce. Garnish with additional orange zest or a sprinkle of cinnamon, if desired.
Notes
- Adjust the sweetness by reducing the amount of brown sugar to your preference.
- For a nutty twist, add chopped pecans during the last 10 minutes of baking.
- These candied sweet potatoes pair wonderfully with roasted turkey, ham, or even grilled chicken.
