Description
This Candied Sweet Potatoes recipe offers a deliciously sweet and buttery side dish perfect for holiday meals or any cozy dinner. Tender sweet potato slices are boiled, then baked with a rich glaze of melted butter, powdered sugar, and a touch of salt until beautifully caramelized and shiny.
Ingredients
Scale
Sweet Potatoes
- 3 pounds sweet potatoes (scrubbed)
Glaze
- ½ cup salted butter (1 stick)
- 1 cup powdered sugar
- Pinch kosher salt or flaked sea salt
Instructions
- Boil Sweet Potatoes: Place the scrubbed sweet potatoes in a large pot of boiling water and cook until fork-tender, about 30-45 minutes depending on their size. Drain well and allow to cool until you can handle them safely.
- Prepare Baking Dish and Potatoes: Preheat your oven to 450°F. Lightly spray a 2-quart baking dish with nonstick spray. Peel the cooled sweet potatoes and slice them into ½-inch thick pieces. Arrange the slices in a single, slightly overlapping layer in the prepared dish.
- Make the Glaze: In a small saucepan, melt the salted butter over low heat. Once melted, whisk in the powdered sugar and a pinch of kosher or flaked sea salt until the mixture is smooth and fully combined.
- Glaze and Bake: Pour the sugar and butter glaze evenly over the arranged sweet potato slices. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the glaze is fully caramelized and the potatoes have a shiny finish. Remove from oven and serve warm.
Notes
- For a deeper flavor, you can add a pinch of cinnamon or nutmeg to the glaze if desired.
- Use powdered sugar specifically for a smooth glaze; granulated sugar will not dissolve properly.
- Ensure sweet potatoes are boiled to the right tenderness to avoid undercooked or overly soft slices.
- Leftovers can be refrigerated and gently reheated in the oven to restore glaze shine.