How to Make Candied Sweet Potatoes: A Surefire Recipe to Impress Your Guests

Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we're diving into a dish that’s as delightful to eat as it is simple to make: Candied Sweet Potatoes. This recipe is a surefire way to impress your guests, whether it's a holiday dinner or a cozy family gathering.

Let’s start with what you’ll need. Grab two large sweet potatoes, and peel and cut them into 1-inch cubes for even cooking. You’ll also need a quarter cup of granulated sugar, two tablespoons of light brown sugar, a quarter cup of heavy cream, two tablespoons of unsalted butter, melted, and for the spices: one teaspoon of ground cinnamon, half a teaspoon of nutarymeg, and a quarter teaspoon of salt. Optional ingredients include a quarter cup of chopped pecans or walnuts and some fresh thyme leaves for garnish.

Now, let’s get cooking! Preheat your oven to 400 degrees Fahrenheit. In a large bowl, toss the sweet potato cubes with the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Make sure each piece is well coated. This step is crucial as it ensures that every bite of your candied sweet potatoes is bursting with flavor.

Next, whisk together the heavy cream and melted butter in a separate bowl. This creamy mixture will add a rich, velvety texture to the dish, complementing the sweetness of the potatoes. Pour this over your sweet potato mixture and toss again to coat evenly.

Transfer everything into a 9x13-inch baking dish and spread it out evenly. Cover the dish with aluminum foil—this helps the sweet potatoes cook through without losing too much moisture. Bake in your preheated oven for 30 minutes. After that, remove the foil and continue to bake for another 15 to 20 minutes. This allows the sweet potatoes to get that lovely caramelized top.

If you’re adding nuts, sprinkle them over the sweet potatoes in the last five minutes of baking for a nice crunch. Once done, let the dish cool slightly before garnishing with fresh thyme leaves, if using.

There you have it, folks! Serve these candied sweet potatoes warm as a perfect side dish. They pair wonderfully with a variety of mains, from roasted turkey to glazed ham, making them a versatile choice for any meal.

And if you have leftovers, no worries! Candied sweet potatoes store beautifully. Just allow them to cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to five days or in the freezer for up to three months. When you’re ready to enjoy them again, simply reheat in the oven until warmed through.

Remember, the key to perfect candied sweet potatoes is in the preparation. Take your time to coat those sweet potato cubes thoroughly and don’t rush the baking. Follow these tips, and you’re sure to have a dish that not only tastes amazing but also looks impressive on any dining table.

Thanks for tuning in to the Simple Recipe Box podcast. I’m Ben Harper, and I can’t wait to share more delicious, easy-to-follow recipes with you next time. Happy cooking, everyone!

For the full recipe, visit Candied Sweet Potatoes Recipe.