Candied Sweet Potatoes

Sweet potatoes baked in a glaze of orange juice, dark brown sugar, maple syrup and butter, topped with orange slices, at 350°F for 20 minutes.

Naturally gluten-freeVegetarian

Contains: milk. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Glazed candied sweet potatoes topped with orange slices in a baking dish
  • Prep 15 min
  • Cook 25 min
  • Total 40 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Prefer it vegan? Try our Vegan Candied Sweet Potatoes.

Sandra Mills's candied sweet potatoes get their glaze from orange juice, dark brown sugar, maple-flavored syrup and butter, boiled together until syrupy and poured over the potatoes. Orange slices on top make it pretty and add a bright citrus note.

Use fresh sweet potatoes or a large can of sweet potatoes.

Ingredients

Glaze

  • 3/4 cup orange juice
  • 1/3 box dark brown sugar
  • 1/2 cup Vermont Maid type maple syrup
  • 2 tablespoons butter

Potatoes

  • 3 large sweet potatoes, or 1 large can of Kelly's sweet potatoes
  • Orange slices

Instructions

  1. Make the glaze. Bring the orange juice, brown sugar, syrup and butter to a full rolling boil in a heavy-duty pot. Simmer 5 minutes, watching carefully.
  2. Prepare the potatoes. Peel and slice the sweet potatoes, or drain the canned sweet potatoes, and place them in a buttered casserole.
  3. Glaze and bake. Pour the glaze over the casserole and place orange slices on top. Bake at 350°F for 20 minutes.

Gluten-freeVegetarian

Tips

  • Twenty minutes is enough for canned sweet potatoes, which are already cooked. If you use fresh, boil the slices until just tender first.
  • A third of a 1-pound box of brown sugar is about 3/4 cup packed.

More vegetables and side dishes

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