Candied Sweet Potatoes (Easy Oven-Baked Recipe)

Candied sweet potatoes are the cozy, caramelized side dish that makes any holiday plate feel complete. Tender slices of sweet potato bake in a buttery brown sugar sauce with warm cinnamon, vanilla, and just a whisper of orange. Every bite is soft, glossy, and richly flavored without being cloyingly sweet.

At 3recipes, we love helping busy home cooks pull off “wow” moments with simple recipes, and this is one of those keep-forever sides. Everything bakes in one pan, there’s no boiling required, and you can prep it hours in advance. The oven does the work while your kitchen fills with the scent of caramel, spice, and roasted sweet potatoes.

This version of candied sweet potatoes hits that perfect balance of buttery richness and natural sweetness, with just enough syrupy sauce to spoon over each serving. It’s ideal for Thanksgiving, Christmas, Sunday dinners, or whenever you’re craving a nostalgic Southern-inspired side that feels special but takes less than an hour from start to finish.

You’ll get simple ingredients, step-by-step photos, storage tips, and pro tricks so your candied sweet potatoes turn out tender and glossy every single time. Let’s make it!

Why You’ll Be Obsessed With These Candied Sweet Potatoes

• One-pan wonder: Everything bakes in the same dish. No pre-boiling, no extra pots.
• Perfect texture: The sweet potatoes are tender but not mushy, with a glossy, caramelized sauce.
• Holiday-worthy flavors: Brown sugar, cinnamon, vanilla, and butter make every bite taste like a celebration.
• Easy to prep ahead: Assemble in the morning, bake before dinner.
• Adjustable sweetness: Easily make them more or less sweet to match your taste.
• Kid-friendly side: A vegetable dish even picky eaters get excited about.

Candied Sweet Potatoes Ingredients

You only need simple pantry staples to make these oven-baked candied sweet potatoes.

For the Sweet Potatoes

• 3 lbs sweet potatoes (about 4–5 medium), peeled and sliced into 1/2-inch rounds
• 3 tbsp unsalted butter, melted (plus more for greasing the pan)
• 1/3 cup light brown sugar, packed
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional but delicious)
• 1/2 tsp fine sea salt
• 1/2 cup orange juice (or water for a milder flavor)
• 1 tsp pure vanilla extract

Optional Finishing Touches

• 1–2 tbsp maple syrup for extra glossy sweetness
• Chopped toasted pecans for crunch
• Flaky sea salt to balance the caramelized sauce

Tip: If you’re new to working with fresh garlic and want to add a savory twist to other sweet potato dishes, check out our guide on how to mince garlic like a pro.

How to Make Candied Sweet Potatoes (Step-by-Step)

Step 01

Prep the pan and sweet potatoes

Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish to prevent sticking and to add flavor.

Peel the sweet potatoes and slice them into even 1/2-inch rounds so they cook at the same rate. Spread the slices into the baking dish, shingling them in overlapping rows for a pretty presentation.

Step 02

Mix the candied sauce

In a medium bowl, whisk together melted butter, brown sugar, granulated sugar, cinnamon, nutmeg, salt, orange juice, and vanilla.

The mixture should look glossy and smell like a warm cinnamon roll. This is the base that will candy the sweet potatoes in the oven.

Step 04

Uncover and caramelize

Remove the foil and carefully spoon some of the bubbling sauce over the tops of the sweet potatoes.

Return the dish to the oven, uncovered, and bake for another 15–20 minutes, basting once more halfway through, until the sweet potatoes are tender and the sauce is thick and syrupy.

Storage & Make-Ahead Tips

• Room temperature: For serving the same day, you can keep candied sweet potatoes at room temperature for up to 2 hours.
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in a covered baking dish at 325°F (160°C) for 15–20 minutes, or until warmed through. Add a splash of water or orange juice if the sauce seems too thick.
• Freezing: For best texture, freeze in a tightly wrapped baking dish for up to 2 months. Thaw overnight in the fridge, then reheat covered at 325°F until hot.
• Make-ahead: Assemble the dish (sliced potatoes + sauce) up to 12 hours in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes if going straight from the fridge.

Ingredient Substitutions & Variations

• Maple candied sweet potatoes: Replace half of the brown sugar with pure maple syrup for a deeper, more complex flavor.
• Nut-free version: Skip the pecans and finish with a sprinkle of cinnamon and flaky salt instead.
• Lighter option: Use 2 tbsp butter instead of 3, and cut the granulated sugar in half. The sweet potatoes will still be naturally sweet.
• Spiced-up: Add a pinch of ground ginger or allspice for a more spiced, holiday-forward twist.
• Dairy-free: Use a neutral-tasting vegan butter alternative. The candied sweet potatoes will still bake up beautifully.
• Orange lovers: Add 1 tsp orange zest along with the orange juice for extra citrus aroma.

Serving Suggestions

Candied sweet potatoes shine as a cozy side dish, especially on holiday tables.

• Serve alongside roast turkey, chicken, or ham for Thanksgiving or Christmas.
• Pair with a simple green salad and roasted vegetables for a comforting everyday dinner.
• Add a dollop of Greek yogurt or whipped cream for a dessert-leaning twist.

For more inspiration, browse our collections of easy sweet potato recipes and vegetable side dishes.

The Story Behind Candied Sweet Potatoes

Candied sweet potatoes are a classic American side dish with roots in Southern cooking, where sweet potatoes have long been a staple crop. Baking sweet potatoes with sugar, butter, and warm spices became especially popular in the early 20th century, often appearing at Sunday dinners and holiday meals.

While some versions are topped with marshmallows, this simple baked pan of candied sweet potatoes lets the natural flavor of the vegetable shine through, accented by caramelized brown sugar and spices. You get all the nostalgia and comfort, with a recipe that feels a bit more grown-up and versatile for year-round meals.