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Candied Sweet Potatoes

Close-up of glossy candied sweet potatoes coated in a rich brown sugar glaze and finished with cracked black pepper.
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Rich, buttery, and caramelized to perfection — these Candied Sweet Potatoes bring warm holiday comfort to every table. A simple brown-sugar glaze transforms tender sweet potatoes into a Thanksgiving classic everyone loves.

Ingredients

Units Scale
  • 2 pounds sweet potatoes
  • 2 sticks (1 cup) unsalted butter
  • 2 cups light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prep the sweet potatoes: Preheat oven to 350°F. Peel the sweet potatoes and cut them into roughly 1½-inch bite-sized chunks. Place in a large pot, cover with water, and bring to a boil over medium-high heat. Cook until fork-tender, about 12–15 minutes, checking after 10 minutes to avoid overcooking. Drain well and transfer to a greased baking dish.
  2. Make the glaze: In a medium saucepan, melt the butter over medium-low heat. Add the brown sugar, vanilla, nutmeg, allspice, cayenne, salt, and pepper. Stir continuously over low heat until the sugar is fully melted and the glaze is smooth and glossy.
  3. Combine and bake: Pour the warm glaze evenly over the sweet potatoes, tossing gently to coat. Bake uncovered for about 30 minutes, or until bubbly and lightly browned around the edges. Spoon some of the sauce from the bottom of the dish over the top before serving.

Find it online: https://foodienoise.com/candied-sweet-potatoes/