Southern Oven Candied Sweet Potatoes Recipe with Brown Sugar and Maple
This cozy, oven-roasted sweet potato dish brings a classic Southern comfort with a glossy, caramelized glaze made from brown sugar and maple syrup. The potatoes cook until tender and luscious, soaking up a warm mix of butter, cinnamon, and a touch of salt to balance sweetness. Perfect as a year-round side or a festive addition to holiday feasts, this recipe is simple, forgiving, and incredibly delicious.
Ingredients
- 3 large sweet potatoes
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet or a shallow roasting dish with parchment paper for easy cleanup and set it aside.
- Wash and peel the sweet potatoes, then cut them into evenly sized wedges or rounds. The uniform size helps them cook through at the same pace and absorb the glaze evenly.
- In a large bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg (if using), salt, and vanilla until the mixture is smooth and glossy.
- Toss the potato pieces in the glaze until every piece is well coated. Arrange them in a single layer on the prepared baking sheet, letting any extra glaze pool around them.
- Bake for 25–30 minutes, flipping once halfway through, until the potatoes are tender and the edges begin to caramelize and darken at the edges.
- If you’d like a thicker glaze, remove the pan from the oven and drizzle any remaining glaze over the potatoes. Return to the oven for an additional 5–7 minutes to let it set.
- Remove from the oven and let rest for a few minutes before serving. The potatoes will soak up a bit more glaze as they cool slightly, making them even more flavorful.