Grandma’s 4-Ingredient Candied Sweet Potatoes Recipe – Irresistible!

Every Thanksgiving, my grandma’s candied sweet potatoes were the first dish to disappear from the table. I’d hover near the oven as she pulled out that bubbling pan, the smell of caramelized sugar and cinnamon wrapping around me like a hug. That sticky-sweet glaze clinging to tender potatoes? Absolute magic.

Now I make them for my own family, and let me tell you – this recipe couldn’t be simpler. Just a handful of pantry staples transform humble sweet potatoes into something extraordinary. Whether it’s a holiday feast or just a cozy Sunday dinner, these candied sweet potatoes always feel like celebration food. The best part? That glossy, buttery sauce that pools at the bottom of the pan – I always sneak an extra spoonful when no one’s looking!

Why You’ll Love These Candied Sweet Potatoes

Trust me, once you try this recipe, it’ll become your go-to side dish for every special occasion. Here’s why:

• Effortless elegance – Just chop, mix, and bake. No fancy techniques required!
• Holiday magic – That caramelized glaze makes any meal feel festive
• Crowd-pleaser – Even picky eaters can’t resist the sweet, buttery flavor
• Versatile – Dress it up with nuts or keep it simple – both ways are delicious
• Comfort in every bite – Warm, tender potatoes with that nostalgic homemade taste

Seriously, this dish disappears faster than you can say “seconds please!”

Ingredients for Candied Sweet Potatoes

Gather these simple ingredients – you probably have most in your pantry already! The magic happens when these humble items come together:

• 4 medium sweet potatoes (about 2 lbs total), peeled and cut into 1-inch chunks (trust me, uniform size matters!)
• 1/2 cup unsalted butter, melted (I always use real butter – it makes all the difference)
• 1/2 cup packed brown sugar (dark brown gives the deepest flavor, but light works too)
• 1/4 cup granulated sugar (this helps create that perfect glaze)
• 1 teaspoon cinnamon (freshly ground if you’re feeling fancy)
• 1/2 teaspoon nutmeg (just a pinch really wakes up the flavors)
• 1/4 teaspoon salt (balances all that sweetness beautifully)

See? Nothing complicated – just good, honest ingredients ready to work their magic!

How to Make Candied Sweet Potatoes

Okay, let’s get cooking! This is where the magic happens – turning those simple ingredients into sticky-sweet perfection. Don’t worry, I’ll walk you through every step:

1. Preheat your oven to 350°F (175°C). This gives your oven time to reach the perfect temperature while you prep.
2. Prep your baking dish – I use a 9×13 inch glass dish because it helps the glaze caramelize beautifully. No need to grease it – that buttery glaze has you covered!
3. Arrange your sweet potato chunks in the dish. Try to keep them in a single layer – this helps them cook evenly and get nicely coated with glaze.
4. Make the magic glaze – In a bowl, whisk together melted butter, both sugars, cinnamon, nutmeg, and salt until it looks like liquid gold. Oh, that smell already!
5. Pour the glaze over your potatoes and toss until every single chunk is coated. I use two big spoons to really get in there – you want that sugary goodness everywhere!
6. Bake for 45-50 minutes, stirring gently every 15 minutes. This prevents burning and creates that gorgeous caramelized coating. You’ll know they’re done when the potatoes are fork-tender and the glaze is thick and bubbly.

Pro tip: Let them sit for 5 minutes after baking – the glaze will thicken up perfectly as it cools slightly. Then dig in while they’re still warm – that’s when they’re absolute heaven!

Tips for Perfect Candied Sweet Potatoes

Here are my secrets for next-level results every time:

• For extra crunch, sprinkle chopped pecans or walnuts over the top before baking. You can find great spiced pecans for an extra flavor boost.
• Stir gently – you want to coat the potatoes, not mash them!
• Use an oven mitt when stirring – that glaze gets HOT

Variations for Candied Sweet Potatoes

Want to mix things up? This recipe is super flexible! Try swapping brown sugar for pure maple syrup – it adds incredible depth. For a spicy kick, add a pinch of cayenne with the cinnamon. Orange zest brightens the flavor beautifully, and a splash of bourbon? Oh my, that’s holiday magic right there!

Serving Suggestions for Candied Sweet Potatoes

These sweet potatoes shine brightest alongside savory mains – think roasted turkey, glazed ham, or juicy fried chicken. For holiday meals, I always place them right next to the green bean casserole and stuffing. The sweet-salty combo? Absolute perfection!

Storage & Reheating Instructions

Leftovers? Ha! Just kidding – if you somehow have any, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 300°F until warm and gooey again – microwaving makes them soggy, and nobody wants that!

Nutritional Information for Candied Sweet Potatoes

Now let’s talk numbers – but remember, these are just estimates since ingredients vary. Per serving (about 1 cup), you’re looking at roughly 280 calories with 25g of natural sweetness. Not too shabby for something that tastes like dessert! The sweet potatoes pack vitamin A, while that butter gives you a little calcium boost too.

Common Questions About Candied Sweet Potatoes

Can I make these ahead of time? Absolutely! Prep everything up to baking, cover tightly, and refrigerate overnight. Just add 5-10 minutes to the baking time since you’re starting with cold potatoes. The glaze might look separated at first – don’t panic! It’ll come together beautifully in the oven.

Are yams and sweet potatoes the same for this recipe? Here in the U.S., what we call “yams” are usually just orange sweet potatoes – perfect for this dish! True yams (common in international markets) are starchier and won’t caramelize as nicely. Stick with the orange-fleshed sweet potatoes you know and love.

Why is my glaze too thin? If your glaze isn’t thickening up, your oven might run cool. Try baking 5-10 minutes longer, or broil for 1-2 minutes at the end (watch closely!). Also, make sure you’re using the right potato chunks size – too small and they’ll release too much water.

Can I freeze leftovers? Honestly? I wouldn’t. The texture gets mushy when thawed. But they reheat so well in the oven that I doubt you’ll have any left to freeze!

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