| |

Classic Candied Sweet Potatoes

Normally at our Thanksgiving dinner we make plain smashed sweet potatoes. This year, though, I wanted to make these Classic Candied Sweet Potatoes that are sliced and baked in a sweet brown sugar and butter sauce.

The sauce itself is very thin and even after baking it doesn’t thicken up much. It really is just a thin glaze. I mention this as I read reviews of the original recipe that seemed to assume that this sauce would be syrupy thick and cling to the sweet potatoes. This is not that type of sauce. It is sweet yes, but not overly so, which I prefer. Enjoy!

Classic Candied Sweet Potatoes
Makes 10-12 servings


  • 6 medium sized sweet potatoes
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1 teaspoon salt


  1. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/2 inch slices.
  2. Preheat oven to 350 degrees F. Lightly grease a large inch baking dish.
  3. In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
  4. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

Adapted from Allrecipes

Leave a Reply

Your email address will not be published.


    1. Google says you can leave the skins on and peel after boiling. I think I will try this out next time as peeling sweet potatoes seems more of a hassle then normal potatoes. Their skins can really be tough.