Craving sweet potato recipes We make these slices glossy and warm. Think candied yams recipe and sweet potato casserole in one cozy pan. They taste like glazed sweet potatoes and fit holiday sweet potato recipes and southern candied sweet potatoes. Yes baked sweet potato recipes can be this easy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Candied Sweet Potatoes Recipe
- 3) Ingredients for Candied Sweet Potatoes
- 4) How to Make Candied Sweet Potatoes
- 5) Tips for Making Candied Sweet Potatoes
- 6) Making Candied Sweet Potatoes Ahead of Time
- 7) Storing Leftover Candied Sweet Potatoes
- 8) Try these side dishes next
- 9) Candied Sweet Potatoes
- 10) Nutrition
1) Key Takeaways
I make this pan when I want calm and comfort. The syrup turns glossy. The slices keep their shape. We get tender centers and edges that shine. The method stays simple so your focus stays on the table and the people. The main deck sits with pantry sugar and warm spice. You can reach it after work and still feel proud.
We bake low then finish uncovered. The sugar melts and clings. The butter lifts the flavor. A touch of vanilla lands last. That tiny move keeps the smell gentle. It feels like a hug that lingers. I test with a fork. The tines slip in clean. Done.
This dish pairs with roast chicken or a simple bowl of greens. It rests on any holiday table with ease. It travels well. Reheat in a skillet and the shine returns. I wrote this as Linda for Cook Daily Recipe and you can always find us on Cook Daily Recipe at https://www.cookdailyrecipes.com
2) Easy Candied Sweet Potatoes Recipe
I keep sweet potato recipes close. Sweet potato recipes help on busy nights when I need color and comfort. I learned this in a small kitchen with one good pan and a wooden spoon. We call it simple yet the taste lands rich. Two words sit on my fridge door sweet potato recipes. That reminder makes dinner feel easy.
The goal feels clear. Slices bake in a shallow dish. Sugar melts with butter. Spice wakes the room. Think candied yams for a warm crowd. Think sweet potato casserole when you crave soft bites that still hold. The glaze feels like a light coat from a winter walk. It clings and it shines.
I map this for new cooks too. Glazed sweet potatoes sit friendly in the oven. Holiday sweet potato recipes bring family to the counter. Southern candied sweet potatoes give a nod to roots and stories. Baked sweet potato recipes prove that an oven and a timer can carry you far. We keep the steps short. We keep the gear small. We still eat well.
3) Ingredients for Candied Sweet Potatoes
Sweet potatoes I pick firm roots with smooth skin and a deep orange tone. I slice them thick so the centers stay plush. The color hints at flavor and the bake proves it. Big or small works. Even cuts help them cook at the same pace.
Brown sugar I use packed cups for a mellow molasses note. It melts and forms a soft syrup. The taste reads round and warm. It plays nice with butter and spice. Light or dark both land well.
Granulated sugar A small scoop sharpens the sweetness and helps the shine. The grains dissolve and tighten the glaze. That mix gives body without weight. I keep the measure steady so the pan does not skew too sweet.
Butter Small cubes dot the top and sink as the heat rises. They carry the spice. They add a soft gloss and a fuller taste. I use unsalted so the salt stays under my control.
Water A short pour steams the slices so they turn tender before the finish. The water blends with sugar and forms a light syrup. That base sets up the glaze at the end.
Cinnamon One spoon wakes the pan. The scent reaches the hall. It pairs with the sweet root and feels right with winter meals and Sunday plates.
Nutmeg A pinch rounds the warm notes. Freshly grated gives a soft lift. I keep it light so the potato still leads.
Ginger Ground ginger adds a small spark. It keeps each bite lively. You taste sweet then a tiny hum. I like that balance.
Kosher salt Salt wakes everything. A half teaspoon keeps the sweet in line and brings the root forward. The dish tastes complete not cloying.
Vanilla One spoon added at the end protects the aroma. The heat would mute it if added early. I stir it through the glossy syrup right before the table.
4) How to Make Candied Sweet Potatoes
Step 1 Heat the oven to three hundred seventy five F. Grease a nine by thirteen dish. Neat rows help even cooking so I line the slices like roof tiles. The pan looks pretty and the bake stays steady.
Step 2 Mix brown sugar with the white sugar in a small bowl. Sprinkle the blend over the slices. Drop butter cubes across the top. Pour water around the edges. The liquid steams the centers and starts the syrup.
Step 3 Stir cinnamon nutmeg ginger and salt in a second bowl. Shake that mix over the pan. Cover with foil. Slide it to the middle rack. Bake for thirty minutes. The steam does quiet work here.
Step 4 Pull the foil. Spoon the syrup over the slices. This move avoids dry tops. Return the pan to the oven and bake fifteen to twenty minutes. The edges turn glossy and a fork slides in with light pressure.
Step 5 Set the pan on a rack. Stir vanilla into the hot syrup. Wait a few minutes so the glaze thickens. Spoon that over the potatoes again. Plate and serve. Soft centers meet a shiny coat. Joy.
5) Tips for Making Candied Sweet Potatoes
Size the slices the same so they cook at the same pace. A ruler helps on a busy day. Keep the dish shallow since deep stacks trap steam and dull the glaze. A light butter on the dish keeps edges neat.
Use a metal pan when you seek more color. Use glass when you want a softer set. If the syrup looks thin keep it in the oven for five extra minutes. If the syrup looks thick add one spoon of hot water and stir.
For a twist stir in orange zest after baking. A handful of toasted pecans adds crunch. If salt tastes low finish with a small pinch. If sweet tastes high squeeze a wedge of orange over the pan. Simple moves bring balance.
6) Making Candied Sweet Potatoes Ahead of Time
I prep the dish early on a busy week. I slice the potatoes and toss them with half the sugar and spice. I store the dish covered in the fridge. At dinner time I add the rest of the sugar and bake. The texture holds and the taste stays bright.
For longer holds I bake until tender then cool and cover. Before guests arrive I warm the pan and finish the glaze. The kitchen smells like holidays and the table looks full. This plan keeps stress low yet the food still feels special.
I teach new cooks to label the pan with time and temp. I keep a small card in the fridge. That habit saves me when the doorbell rings. For seekers of easy sweet potato dishes this make ahead plan sits perfect.
7) Storing Leftover Candied Sweet Potatoes
Cool the pan. Move the slices and syrup to a snug container. The glaze thickens as it chills. I stack parchment between layers so the tops stay clean. The container fits in a small fridge with ease.
Reheat in a skillet over low heat. Add a spoon of water to loosen the syrup. Stir once and let the heat do its work. The shine comes back and the scent fills the room again. The second day tastes even deeper.
For the freezer lay slices on a tray until firm then pack. Thaw in the fridge and warm in the oven. This plan helps when guests show up. For fans of the best sweet potato side this method keeps joy on hand.
8) Try these side dishes next
9) Candied Sweet Potatoes
Candied Sweet Potatoes Sweet Potato Recipes For The Holidays
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1 inch rounds
- 6 tablespoons unsalted butter cut into pieces
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 375 F. Butter a 9 by 13 baking dish.
- Layer the sweet potatoes in the dish. Sprinkle the brown sugar and the white sugar over the top.
- Dot with butter. Pour the water around the edges.
- Stir the cinnamon the nutmeg the ginger and the salt in a small bowl. Sprinkle over the potatoes.
- Cover the dish with foil. Bake 30 minutes.
- Uncover. Spoon the syrup over the potatoes. Bake 15 to 20 minutes more until tender and glossy.
- Stir in the vanilla. Let the syrup thicken for a few minutes before serving.
10) Nutrition
One cup sits near three hundred ten calories. Fiber stays strong for a side. Sugar reads sweet yet not wild. Salt sits steady. Butter brings some fat yet the portion stays moderate. The dish fits a mixed plate and leaves room for greens and lean meat.
For a lighter take use half the brown sugar and add extra cinnamon. Swap a bit of butter with orange juice for lift. The pan still shines and the texture stays kind. Taste as you go and adjust to your table.
Recipes grow with practice. Send notes if a step felt tricky. I test and tweak for readers each week. Find more at Cook Daily Recipe and reach us on https://www.cookdailyrecipes.com
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