Candied Sweet Potatoes

*From the archives*

If you are looking for an ooey gooey, marshmallowy coated sweet potato recipe then you are not in the right place.  However, if you are looking for a simple, make ahead sweet potato recipe that  lets the sweet potato flavor shine, this is the place.  

First of all, let's not worry ourselves with the yams -vs- sweet potatoes debate. Either one will be delicious in this recipe so buy some orange-skinned potatoes and get peeling.

Slice them lengthwise and then cut each piece in half again.

Tumble them into a large casserole coated with non-stick spray.

Dust them with lots of cinnamon and nutmeg and a pinch of salt.

Snow them with sugar and dot with butter.

Drizzle in some Karo syrup.


Cover and place in 375 degree oven for an hour and a half or until bubbly and thickened.

They form a delicious syrupy sauce and truly do get better the next day.  To me this dish looks like Thanksgiving and smells like Christmas which makes it a perfect addition to any buffet table.


4 large sweet potatoes
3/4 white sugar
1/4 light Karo syrup
1 cup water
3 Tbsp. butter
1 tsp. cinnamon 
1/4 tsp. nutmeg
salt (a good pinch)

Heat oven to 375
1.  Peel and cut potato into eight pieces.
2.  Place in casserole sprayed with Pam.
3.  Cover potatoes with cinnamon, nutmeg, salt, sugar, corn syrup, butter and water.
4.  Cover dish and bake for at least an hour and a half, basting occasionally, until potatoes are fork tender and sauce has thickened.
5.  And, if you must, you can top with marshmallows near the end but I won't!  :)

MAKE AHEAD OPTION:  I have already made these and put them in the freezer.  I will simply thaw the day before and then reheat in the oven on Thanksgiving Day.

Note: If you have leftovers, mash them up with butter and sprinkle with cinnamon sugar when serving. 


  1. Wow..this looks oh too sweet for me! I wonder if I could put less sugar and put maple syrup instead?

  2. I love that you don't have to cook the potatoes first. That would save a ton of time! Have you ever made them with brown sugar? And nuts?

  3. Misty, I love reading about your Thanksgiving preparations! It's like taking a little vacation to another life! This year, my mind is more like yours when you were pregnant with KC...should we order in? Ha ha...actually...both sets of parents are treating us to lovely dinners at their homes...we are so blessed! I remember the Thanksgiving we spent together when I was pregnant and traveled to IL on the train. It was so special to be a guest in your home with such delicious food for such a wonderful holiday. I had so much FUN!!!! Can't wait for the next time we can cook together. Lots of love and H2U! (And I love this recipe!!!)

  4. Elisa - I think maple syrup would be a great twist on this recipe! It really isn't as sweet as you may think though, mostly just the sweet potato flavor comes through.
    Happy Mother - We don't do nuts due to allergies but I bet it would be wonderful!
    Jenn - I am glad you can show up this busy year and be treated to a lovely, loving family meal - TWICE! We had a great time when you were here that year. Remember we did the ring test on your pregnant belly and it was right!? :)


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