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Easy Maple Brown Sugar Candied Sweet Potatoes

maple brown sugar candied sweet potatoes - featured image

A rich, comforting side dish featuring sweet potatoes coated in a glossy, sticky glaze made from maple syrup, brown sugar, and butter. This recipe balances sweet and savory notes for a holiday-worthy meal.

Ingredients

Scale
  • 3 large firm sweet potatoes (Garnet or Beauregard varieties)
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar (light or dark)
  • 1/2 cup pure maple syrup (Grade A Amber or Dark)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (plus more to taste)
  • Optional: Chopped pecans or walnuts for topping

Instructions

  1. Peel the sweet potatoes and cut them into 1-inch uniform cubes. Place them in a bowl of cold water to rinse off excess starch.
  2. Drain the potatoes and bring a pot of salted water to a boil. Add the cubes and cook for 5-7 minutes until fork-tender but still holding their shape. Drain well and pat dry.
  3. In a large skillet or Dutch oven, melt the butter over medium heat.
  4. Add the brown sugar, maple syrup, cinnamon, and vanilla to the melted butter. Whisk constantly and let the mixture simmer for 2-3 minutes until it thickens slightly. Do not let it boil vigorously.
  5. Add the drained, dried potatoes to the skillet. Toss gently to coat them evenly in the glaze.
  6. Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and the glaze becomes sticky and glossy.
  7. Remove from heat. Sprinkle with salt and toss in optional nuts if using. Serve warm.

Notes

Use a heavy-bottomed pan to prevent hot spots that can burn the sugar. Ensure potatoes are cut uniformly for even cooking. Dry potatoes thoroughly after boiling to prevent the glaze from becoming watery. Do not freeze leftovers as the texture will become grainy.

Nutrition

Keywords: candied sweet potatoes, maple syrup sweet potatoes, brown sugar glaze, holiday side dish, Thanksgiving side dish, easy sweet potato recipe, comfort food