Candied Sweet Potatoes Recipe for Thanksgiving
I love digging into a perfectly made candied sweet potatoes. The flavors just explode in your mouth, and it’s like a little taste of holiday magic. It’s no wonder we keep coming back to this classic dish year after year.
So, here’s my go-to recipe for candied sweet potatoes. Trust me, it’s a winner!
The secret? Fresh sweet potatoes and just the right mix of spices. When that brown sugar melts into a sticky glaze, oh boy, it’s something special.
You should experience the smell of cinnamon wafting through the kitchen. It smells like the holidays bottled up in a scent.
You know what I love about this recipe? It’s actually pretty simple. We’re just simmering sweet potatoes in a sweet and spicy mix, but the result is out of this world.
This year, why not add some roasted pecans or marshmallows on top? It’s a fun twist that’s been popular since the early 2020s. It’s like mixing old memories with new traditions, and let me tell you, every bite is pure bliss.
Essential Ingredients for Candied Sweet Potatoes
Now, let’s talk ingredients. Fresh sweet potatoes are a must – they’re the star of the show, after all. I always go for the bright orange ones. They’ve got this amazing creamy texture that just can’t be beat.
Brown sugar is another key player. It’s not just sweet – it adds this deep, almost caramel-like flavor that really makes the dish special. And don’t forget the cinnamon and nutmeg.
To create your own masterpiece, gather these essentials:
- Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes. You’ll need about 3 large ones, peeled and sliced into rounds or chunks.
- Brown Sugar: The secret to that rich, caramelized glaze. 1 cup should do the trick.
- Butter: Unsalted, for that creamy melt. Half a cup will give you the right richness.
- Cinnamon: Just a teaspoon to infuse warmth and spice.
- Nutmeg: A pinch for depth.
- Vanilla Extract: A teaspoon for an aromatic lift.
- Salt: Just a dash to balance the sweetness.
Tips for Choosing the Right Sweet Potatoes
Selecting the right sweet potatoes for candied dishes, makes all the difference in your recipe.
- First, select sweet potatoes at a grocery store or farmer’s market. These places offer fresh and diverse produce. Ideal sweet potatoes should feel firm with smooth skin and be free of cuts or gouges.
- You’ll want ones that are small to medium in size. These sizes are often sweeter and creamier than larger varieties.
- Additionally, keep your eyes on a vibrant orange hue as it signifies rich beta-carotene content. For organic sweet potatoes, selecting those without waxy coatings ensures that you’re receiving the natural texture.
- Finally, avoid refrigerating sweet potatoes before cooking as cold temperatures can alter their natural sweetness, resulting in an unpleasant firmness. Store them in a cool, dark, and well-ventilated area to maintain their quality.
Step-by-Step Cooking Instructions
Here’s how I cook them:
First, I heat up my oven to 350°F. While it’s warming up, I peel and slice the sweet potatoes. I try to keep the slices even so they cook at the same rate.
I lay them out in a baking dish, then pour over this amazing butter, brown sugar, and spice mix. They go in the oven for about 45 minutes. Halfway through, I give them a gentle turn to make sure they’re evenly coated in that yummy glaze.
When I’m picking out sweet potatoes, I look for firm ones with smooth skin. I like the small to medium-sized ones – they tend to be sweeter. And that bright orange color? It means they’re packed with good stuff.
I never put my sweet potatoes in the fridge before cooking. It messes with their natural sweetness. Instead, I keep them in a cool, dark spot until I’m ready to use them.
Getting the sweetness just right is key. I like to use maple syrup, honey, or brown sugar, but I’m careful not to overdo it. A little bit of cinnamon, nutmeg, and allspice goes a long way too.
Sometimes I like to mix things up. Adding some orange zest or a splash of vanilla can really take these sweet potatoes to the next level. And don’t get me started on how good they are with some crunchy pecans on top!
Tips for Perfect Candied Sweet Potatoes
- Avoid Overcooking: You want them tender, not mushy. Check with a fork.
- Variations: Add pecans for crunch or a dash of orange zest for a citrus twist.
- Storage: These can be made a day ahead, but warm them up before serving to bring back that glaze.
Common Mistakes to Avoid
- Rushing through the preparation process often leads to overcooked sweet potatoes. Instead of a perfect tender bite, they turn mushy in the hot oven.
- Some mistakenly peel sweet potatoes too early, causing them to oxidize and develop unpleasant flavors.
- Additionally, choosing the wrong sweet potatoes can affect texture and taste (always select firm, unblemished ones).
- Many overlook the thickness of their sweet potato slices, resulting in uneven cooking, producing some perfect while others remain undercooked.
- One should avoid sugar burns by carefully minding oven temperatures. Ensure your sweet potatoes are protected from the dangers of caramelization gone wrong. Sugar can quickly scorch when unchecked.
Serving Suggestions and Pairings
When it comes to serving, these sweet potatoes are best friends with roast turkey or ham. Add some fresh rolls and a light salad, and you’ve got yourself a feast.
Freshly baked rolls and a light salad can also do the magic for you. Just top them off with 3, perhaps cranberry too.
Experimenting with Spices and Herbs
You can incorporate hints of nutmeg delicately. A pinch of cayenne pepper also works. You should also try rosemary and tell me how it turns out!
Additionally, thyme is also a great option to experiment with and spice things up for your recipe.
Storing and Reheating Leftovers
- After enjoying your feast, wrap any leftovers tightly with plastic wrap or transfer them to an airtight container.
- Ensure that your potatoes have cooled before sealing them away for storage. This step helps prevent condensation.
- Place the wrapped or contained sweet potatoes in the refrigerator, where they can be kept for up to four days. When you’re ready to enjoy them again, the reheating process should retain their delicious taste and texture.
- To reheat, preheat your oven to 350°F (175°C). Place your candied sweet potatoes in a baking dish, cover with foil to retain moisture, and heat for 15-20 minutes.
Frequently Asked Questions
Yes, but fresh sweet potatoes give a better texture and flavor.
They can last up to 4 days in the fridge. Reheat gently.
Swap butter for a vegan alternative and you’re set.
You can skip it or use a bit more cinnamon for warmth.
Candied Sweet Potatoes Recipe
Ingredients
- 3 Sweet Potatoes: Look for firm smooth-skinned sweet potatoes. You’ll need about 3 large ones, peeled and sliced into rounds or chunks.
- 1 cup Brown Sugar: The secret to that rich caramelized glaze. 1 cup should do the trick.
- ½ cup Butter: Unsalted for that creamy melt. Half a cup will give you the right richness.
- Cinnamon: Just a teaspoon to infuse warmth and spice.
- Nutmeg: A pinch for depth.
- Vanilla Extract: A teaspoon for an aromatic lift.
- Salt: Just a dash to balance the sweetness.
Instructions
- Preheat Your Oven: Set it to 350°F (175°C). This is where the magic begins.
- Prepare the Sweet Potatoes: After peeling and slicing, arrange them in a single layer in a baking dish.
- Make the Syrup: In a saucepan, melt the butter, then stir in the brown sugar, cinnamon, nutmeg, vanilla, and salt until you have a smooth, syrupy mixture.
- Coat the Potatoes: Pour this heavenly syrup over your sweet potatoes, ensuring each piece is well-coated.
- Bake: Cover with foil and bake for about 45 minutes. Then, remove the foil, baste with the sauce, and bake for another 20-30 minutes until they’re tender and the top is nicely caramelized.
- Serve Warm: Let them cool slightly for the flavors to meld, then serve warm for the best experience.
