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Tina's 'Candied Sweet Potatoes' Recipe

Embrace the Thanksgiving spirit with Tina's divine Candied Sweet Potatoes, a culinary ode to the season's warmth. These tender sweet potatoes bake in a heavenly concoction of sweet, buttery sauce, infused with maple syrup and comforting autumn spices, creating a delectably sticky glaze. The addition of grated orange zest balances the sweetness, elevating this dish to a Thanksgiving essential that pairs flawlessly with roast pork loin, ham, or chicken. For an appealing presentation, opt for sweet potatoes of similar sizes. Let these Candied Sweet Potatoes take center stage at your holiday table, spreading joy and gratitude with each irresistible bite, encapsulating the essence of Thanksgiving in every mouthwatering forkful.


As Tina says, "I love it because it’s easy and a crowd pleaser.. who doesn’t love sweet potatoes with turkey!?"



  • 3 pounds medium-size sweet potatoes, peeled and cut into 1/2-inch-thick slices
  • ½ cup (4 ounces) unsalted butter
  •  cup granulated sugar
  •  cup packed dark brown sugar
  •  cup pure maple syrup
  • ¼ cup heavy whipping cream
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon freshly grated nutmeg, divided
  • 1 teaspoon grated orange zest (from 1 small orange)
  • ¼ teaspoon flaky sea salt (such as Maldon) 


  1. Preheat oven to 400°F. Arrange sweet potato slices in a shingle pattern in a 13- x 9-inch baking dish in 3 to 4 columns total.
  2. Melt butter in a medium saucepan over medium. Add granulated sugar, brown sugar, and maple syrup; cook, stirring constantly, until melted, about 1 minute. Bring to a simmer over medium. Add cream, and reduce heat to medium-low; cook, stirring often, until thick and saucy, about 5 minutes. Remove from heat; stir in salt, cinnamon, vanilla, and 1/8 teaspoon of the nutmeg. Pour mixture evenly over sweet potatoes. Cover dish with aluminum foil.
  3. Bake in preheated oven until sweet potatoes start to soften, about 30 minutes. Remove from oven; remove and discard foil. Gently brush some of the glaze in dish over sweet potatoes to coat. Continue baking, uncovered, until sweet potatoes are tender and glaze is bubbling and sticky, about 20 minutes. Remove from oven; brush more glaze over sweet potatoes. Let cool 30 minutes. Sprinkle with orange zest, sea salt, and remaining 1/8 teaspoon nutmeg. Serve.


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