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November is here and Thanksgiving is just around the corner. One side dish staple for the holiday season is candied sweet potatoes. No one knows exactly where this popular Thanksgiving dish got its start. But by the late 1800’s variations of the recipe started appearing in cookbooks throughout the US.
Some variations of the candied sweet potato recipe top the sweet potatoes with marshmallows. Since I focus more on using real food ingredients in my recipes, I opted not to include them in my version. But of course, you can always grab a bag of mini marshmallows and put them on top of yours if you so prefer.
If you are trying to reduce your sugar consumption, you can substitute coconut sugar for brown sugar. Coconut sugar is lower on the glycemic index and easier for those who are watching their blood sugar levels. The taste, while not the same as brown sugar is very similar and will work well in this recipe.
Looking for a few other Thanksgiving recipes?
Also, be sure to do what you can to simplify your Thanksgiving this year! It will make it less stressful and more enjoyable for everyone!
Looking for a Thanksgiving organizer? I created a downloadable planner to help simplify your Thanksgiving. Find it over at my Etsy shop!
Candied Sweet Potatoes
- 4 medium sweet potatoes peeled and sliced into1/2-inch rounds
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup water
- 1/2 cup chopped walnuts (optional)
- Preheat your oven to 375°F
- Place the sweet potato rounds in a large pot and cover them with water. Bring to a boil and cook for about 5 minutes until they are slightly tender but still firm
- Drain the sweet potatoes and set them aside
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, and salt. Cook and stir until the sugar has dissolved and the mixture is smooth
- Remove the saucepan from heat and stir in the vanilla extract
- Arrange the parboiled sweet potato rounds in a single layer in a baking dish
- Pour the butter and sugar mixture over the sweet potatoes, ensuring they are evenly coated
- Add 1/2 cup of water to the baking dish to create some steam and prevent the sweet potatoes from drying out
- Sprinkle chopped walnut on top
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes
- Remove the foil and baste the sweet potatoes with the syrup from the bottom of the dish. Bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the edges are caramelized
- Serve the candied sweet potatoes warm, spooning some of the syrup over the top