Pioneer Woman Candied Sweet Potatoes

Pioneer Woman candied sweet potatoes take 1 hour 10 minutes and just sweet potatoes, brown sugar and maple syrup to make a sticky, glazed side dish. It's an easy Thanksgiving side dish for Sunday dinner, Christmas or fall potlucks, and it's make-ahead friendly, with a hands-off bake.

Stir the potatoes every 15 minutes while they bake, because that keeps the glaze coating every slice. Skip it and the sauce pools in the corners of the dish while the top rounds dry out.

A splash of bourbon in the glaze balances the sweetness, so the sauce tastes warm and rich instead of sugary. Slicing the potatoes into thick 1/2-inch rounds also helps them hold their shape and caramelize without turning to mush.

Pioneer Woman Candied Sweet Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

382

kcal

Thick rounds of sweet potato turn tender and soft while the maple and brown sugar sauce reduces into a sticky glaze. Frequent stirring in a hot oven coats every slice and caramelizes the edges.

Ingredients

• 3 lb. sweet potatoes (about 5 medium), peeled and cut into 1/2-inch thick rounds
  

• 1/2 c. light brown sugar
  

• 6 tbsp. unsalted butter, melted
  

• 1/4 c. maple syrup
  

• 1 1/2 tsp. kosher salt
  

• 1 tsp. ground cinnamon
  

• 1/2 tsp. ground ginger
  

• Pinch of nutmeg
  

• 2 tsp. bourbon (optional)
  

Directions

• Preheat the oven: Preheat the oven to 400°F so it is fully hot by the time the potatoes are ready. Then peel 3 pounds of sweet potatoes and cut them into 1/2-inch thick rounds.
• Mix the glaze: Whisk 1/2 cup light brown sugar, 6 tablespoons melted unsalted butter, 1/4 cup maple syrup and 1 tablespoon water in a large bowl. Then whisk in 1 1/2 teaspoons kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, a pinch of nutmeg and 2 teaspoons bourbon, which you can leave out.
• Coat the potatoes: Add the sweet potato rounds to the bowl and toss until every slice is coated. Then pour everything into a 13-by-9-inch casserole dish.
• Spread and pour: Spread the potatoes into an even layer so they cook at the same pace. Pour any leftover glaze from the bowl over the top.
• Bake and stir: Bake for 45 to 60 minutes, stirring every 15 minutes, until the potatoes are tender and the sauce thickens into a glaze. The stirring spoons the syrup back over the slices as it reduces.
• Cool and serve: Let the dish cool for 10 minutes before serving. The glaze sets up a little as it cools, so it clings to each slice.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO swivel vegetable peeler, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use butter alternatives in candied sweet potatoes?

Vegan butter sticks work in a 1:1 swap, and they melt into the glaze just like regular butter. Avoid tub spreads, since the extra water keeps the sauce from thickening.

How should I store leftover candied sweet potatoes?

Let them cool completely, then keep them in an airtight container in the fridge. They are best within a few days, and the glaze loosens again when you reheat them.

Can I use canned sweet potatoes to save time?

I would not, because canned ones are already soft and turn to mush during the long bake. Fresh rounds hold their shape and caramelize while the sauce reduces.

Do I need to cover the dish while baking?

No, bake it uncovered, because the glaze needs to reduce and thicken in the oven. A lid or foil traps steam and leaves you with a thin, watery sauce.

What is the most common mistake with this recipe?

Cutting the slices unevenly is the usual problem, since thin ones turn mushy while thick ones stay firm. Aim for 1/2-inch rounds so everything finishes together, and stir on schedule.