Baked Candied Sweet Potatoes – The Ultimate Sweet Side Everyone Craves

Baked Candied Sweet Potatoes—just saying the name feels cozy, doesn’t it? This dish is the epitome of fall comfort, where buttery pecans meet tender, caramel-coated sweet potatoes kissed with cinnamon, ginger, and nutmeg. If your house smells like this during the holidays, you’re doing something right. Whether you’re making them for Thanksgiving or a cozy Sunday dinner, baked candied sweet potatoes bring that “made-with-love” energy to the table. And the best part? They’re super simple to whip up, yet taste like you’ve spent hours over the stove.

With that buttery maple glaze and the crunch of toasted pecans, this recipe gives every bite a perfect mix of sweet and nutty. Pair them with roasted turkey or even grilled chicken—trust me, this side dish might just steal the spotlight.

Table of Contents

What is Baked Candied Sweet Potatoes?

Baked Candied Sweet Potatoes are the ultimate sweet-savory side dish, especially popular around Thanksgiving and Christmas. Picture thick slices of sweet potato bathed in a buttery brown sugar syrup infused with maple, cinnamon, and a hint of orange zest—it’s like dessert masquerading as a vegetable. Traditionally, candied yams were made on the stovetop with marshmallows on top, but this baked version is all about rich caramelization and natural flavor.

The pecans add that irresistible crunch and a layer of toasty depth that balances the sweetness perfectly. What makes this dish special is its ability to feel indulgent yet homemade, wholesome, and heartwarming. Plus, the smell that fills your kitchen? Pure magic. It’s one of those recipes that makes everyone wander in, spoon in hand, ready for “just a taste.”

Reasons to Try Baked Candied Sweet Potatoes

Let’s be honest—sweet potatoes don’t need much convincing. But baked candied sweet potatoes? They’re next-level. First, they’re incredibly easy to make, yet they look like something out of a Southern holiday spread. Second, they bring that sweet-meets-salty balance that wins everyone over (even your cousin who “doesn’t like sweet potatoes”).

Third, they’re versatile—you can make them ahead, serve them warm or room temp, and they reheat beautifully. Oh, and they’re naturally gluten-free and vegetarian. If you’re into cozy recipes that make your home smell like a bakery, this one’s your new favorite. Bonus tip: they pair wonderfully with turkey, ham, or even something nontraditional like Roasted Autumn Vegetable Pot Pies.

Ingredients Needed to Make Baked Candied Sweet Potatoes

Sweet Potatoes:

• 2.5 lbs (1.1kg) sweet potatoes – about 4 medium-large
• 2 cups (300g) whole raw pecans

Sauce:

• ¼ cup (57g) unsalted butter
• ½ cup (100g) packed light or dark brown sugar
• ½ tsp ground ginger
• ½ tsp sea salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ cup (60ml) water
• ¼ cup (60ml) pure maple syrup
• 1½ tsp pure vanilla extract
• 1 tbsp orange zest (or zest of 1 medium orange)
• Optional garnish: chopped rosemary or sea salt

Instructions to Make Baked Candied Sweet Potatoes

This Step by Step guide will walk you through the process of making Baked Candied Sweet Potatoes from start to finish—so simple, yet the results taste like you’ve been cooking all day. Whether this is your first time or your annual Thanksgiving ritual, you’ll have perfectly caramelized, golden potatoes that melt in your mouth.

Step 1: Prepare and Slice the Sweet Potatoes

Start by preheating your oven to 350°F (180°C). A warm oven is key for even cooking, so let it fully heat while you prep. Next, grab your sweet potatoes—about 4 medium to large ones (roughly 2.5 lbs). Peel them carefully using a sturdy peeler, then cut each potato in half lengthwise. Slice them into ½-inch thick half-moons; this size is perfect for soaking up that buttery maple glaze without falling apart during baking.

Place all the slices in a lightly greased baking dish, spreading them evenly. Toss in the pecans—these little guys will toast beautifully in the oven, adding that signature nutty crunch. If you’ve ever made my Parmesan Garlic Roasted Carrots, you know how a simple roast brings out the best in natural sweetness—same magic here.

Step 2: Create the Maple-Caramel Sauce

Now for the star of the show—the candied sauce. In a medium saucepan, melt ¼ cup of unsalted butter over medium heat. Once it’s melted, whisk in ½ cup brown sugar, ¼ cup maple syrup, ¼ cup water, ½ tsp ground ginger, 1 tsp cinnamon, ½ tsp nutmeg, and a pinch of sea salt. Stir continuously until everything comes together into a glossy mixture.

As the sauce starts to bubble gently, stop stirring and let it simmer for about 2 minutes. This gives it time to thicken slightly, transforming into a syrup that will cling beautifully to the sweet potatoes. Right before removing from heat, stir in 1½ tsp vanilla extract and 1 tbsp orange zest for that citrusy lift. (If you love the combo of orange and spice, you’ll also enjoy my Cranberry Orange Breakfast Cake—it’s got that same cozy flavor vibe.)

Step 3: Combine, Coat, and Toss Well

Pour your warm maple-caramel sauce evenly over the sweet potatoes and pecans in the baking dish. Using a wooden spoon or spatula, gently toss everything together. Make sure every slice of potato gets a little glossy coating—this is what turns them into those gorgeous, sticky-sweet bites you’ll crave later.

If you’re making this dish ahead of time, this is a great stopping point. You can cover the dish tightly, refrigerate overnight, and bake it the next day. I do this often during busy holidays when my kitchen looks like a cooking marathon. For more make-ahead meal ideas, check out my Dump and Bake Meatball Casserole; it’s the ultimate “prep it and forget it” comfort food.

Step 4: Bake Until Tender and Glazed

Cover the baking dish with foil and place it in the oven. Bake for about 50 minutes, or until the sweet potatoes are fork-tender. You’ll know they’re ready when you can easily pierce them with a fork, and the sauce has turned into a shimmering caramel glaze. About halfway through baking, you can give the potatoes a gentle stir to make sure everything bakes evenly.

As they bake, your kitchen will fill with the warm scent of maple, cinnamon, and roasted pecans—basically autumn in a pan. This Step by Step process ensures your Baked Candied Sweet Potatoes come out tender on the inside, slightly caramelized on the edges, and sweetly coated all over.

Step 5: Finish and Garnish Like a Pro

Once baked, carefully remove the dish from the oven and take off the foil. Let it sit for 5–10 minutes before serving. This allows the sauce to thicken slightly into that luscious, sticky coating that everyone loves. For a final touch, sprinkle a bit of flaky sea salt or finely chopped rosemary over the top—it cuts through the sweetness beautifully and gives it a gourmet edge.

Want to make it even more festive? Add a drizzle of warm maple syrup or a touch of orange zest right before serving. For another cozy, citrus-inspired side dish, try my Harvest Delight Pumpkin Sage Bisque—it pairs beautifully with this dish on any fall table.

Step 6: Serve and Enjoy

Scoop generous servings onto plates, making sure to get some of that buttery sauce and a few pecans with every bite. This Step by Step recipe makes enough for about 6 servings—perfect for a family dinner or holiday feast. The sauce will be runny right out of the oven, but don’t worry—it thickens as it cools. And if you happen to have leftovers (rare, but possible), they taste just as good reheated the next day.

Baked Candied Sweet Potatoes are one of those dishes that feel like home: comforting, sweet, and just a little indulgent. Follow this Step by Step guide, and you’ll have a crowd-pleasing side dish that’s as easy as it is irresistible.

What to Serve with Baked Candied Sweet Potatoes

These baked candied sweet potatoes play well with almost anything. They’re a classic on Thanksgiving, but they also shine next to roasted chicken or pork chops. For a comforting fall meal, try pairing them with Crispy Roasted Chicken with Garlic Butter or Easy Orange Cranberry Roasted Chicken. If you’re planning a vegetarian dinner, these potatoes also go perfectly with a fresh green salad or a savory casserole. Want to impress guests? Serve them with a drizzle of extra maple syrup and a sprinkle of orange zest for a little holiday sparkle.

Key Tips for Making Baked Candied Sweet Potatoes

1. Slice evenly. Uneven slices can lead to overcooked edges or underdone centers.
2. Use real maple syrup—it makes all the difference for a deep, natural sweetness.
3. Don’t skip the orange zest—it brightens the flavors and keeps the dish from feeling too heavy.
4. For a vegan version, swap the butter for coconut oil or vegan butter.
5. Want more crunch? Toast your pecans lightly before baking.
6. If you’re cooking for a crowd, you can easily double the recipe in a larger pan.

Storage and Reheating Tips for Baked Candied Sweet Potatoes

Store leftovers in an airtight container in the refrigerator for up to 1 week. The sauce will thicken as it cools, but don’t panic—it loosens up once warmed. To reheat, microwave for 1–2 minutes or warm in a 300°F oven until heated through. If you’d like to freeze them, let the dish cool completely first, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. Pro tip: the flavors get even richer after a day or two, so this is a perfect make-ahead dish for holidays or potlucks.

FAQs

Can I make this ahead of time? Absolutely! Assemble and bake it a day early, then reheat before serving.
Can I use yams instead of sweet potatoes? Yes, just make sure they’re the orange-fleshed kind for that same caramelized flavor.
How do I make it vegan? Swap butter for coconut oil and you’re good to go.
Can I skip the pecans? Of course—try walnuts or even no nuts if you prefer.
Why is my sauce runny? It thickens as it cools. Just be patient—it’s worth the wait!

Final Thoughts

Baked Candied Sweet Potatoes are that rare side dish that manages to be comforting, festive, and totally foolproof. With their golden caramel glaze and warm spice aroma, they bring pure joy to any meal. Whether it’s Thanksgiving dinner or a cozy night in, this recipe is a keeper for anyone who loves easy, soul-soothing cooking. Want to keep that cozy vibe going? Try my Orange Ginger Honey Cake for dessert—it’s the perfect sweet ending to this heartwarming dish.

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