Maple Candied Sweet Potatoes Recipe (2024)

I have made these several times. I don't bake the sweet potatoes first. I just cut them up and pour the syrup over them. I cook them covered for about 30 minutes and then uncovered till the syrup is thick.

This recipe is not actually candied. True Candied Sweet Potatoes must start with RAW, peeled, sliced or halved potatoes. The other ingredients are fine but I prefer a more caramel flavor by adding light brown sugar. When you candy something you are exchanging the moisture in the potato for the flavor mixture, this can't be accomplished if you pre-cook the potatoes as the starch and proteins have already broken down.

I sliced raw (peel on) sweet potatoes and layered in a roasting pan. Made almost 3x the amount of glaze. Cooked covered for one hour and almost as long again uncovered while basting often. Reserved about 3/4 cup of glaze to add back in towards the end once the liquid started disappearing. I was left with almost no liquid and very candied potatoes. Beautiful in color and taste!

I do the exact same thing for Thanksgiving. BUT, I peel the potatoes uncooked, slice as shown, dot with butter S&P, nutmeg. Cover with foil and bake til half tender. Then I add the syrup and finish baking uncovered.

Just made these for Thanksgiving. Used fresh-squeezed juice from oranges and tangerines because I was out of apple cider. Omitted the orange zest, added a splash of bourbon. So delicious I may never do them with the cider!

Do you peel prior to cutting and baking, or do you unpeel them afterwards?

Made this today, as directed, and loved it. I found that it needed salt at the table, so planning to add 1/4 to 1/2 teaspoon salt when I make this saving next week. My new favorite thanksgiving sweet potato dish. The orange zest is a must. I also think some fresh grated ginger would be an interesting addition.

Yes I did that and they turned out just fine....

This recipe is delicious! I add some chopped pecans when baking in Step 3 to make the texture a bit more interesting and dynamic.

Next time I will not bake sweets before. I also added a Fuji apple which made it really delicious. Just tucked it in amid potatoes.

An interesting variation on this is to add some pureed chipotle pepper in adobo sauce (or just the adobo sauce) to the glaze - a couple of tablespoons. The sweetness offsets the heat. It is a nice combination.

As others have pointed out, no need to pre-cook the potatoes. I used a pinch of ground cinnamon instead of the stick and a pinch of ground clove. I didn't have time to reduce and it worked out just fine.

This is the best sweet potato I've ever made - adds sweetness without a thick syrup. I followed others' advice and just peeled and sliced the sweet potatoes without precooking and it worked fine.

I followed the recipe and layered the rings, slightly overlapping in a casserole dish. When they were done, the syrup had bubbled up from the bottom almost halfway. This gave a glazed bottom and a plain top to the rings, as though they were dipped. They were delicious. The family wants them for the next fall holiday!

Pre baked and clearly didn't need to! Used cardamom and ginger in the sauce, and it was great. Will make again!

I put the potatoes in the oven for about 20 minutes, covered with foil and dotted with about 2 tbsp of butter, while the syrup was ready. I doubled the amount of liquids, keeping the other ingredients the same. Baked for about 40 minutes more, basting 2-3 times. They turned out great.

Use double to triple amount of glaze

Pre baked and clearly didn't need to! Used cardamom and ginger in the sauce, and it was great. Will make again!

Can this be made completely the day before, or just to before you add the syrup?

I love this recipe. Has anyone made the syrup a few days in advance and then heat it up before pouring over the potatoes?

You can cook a large sweet potato in the microwave in about eight minutes. The drizzle any combination of wonderful things over it, butter,honey,yogurt, maple syrup, sweet molasses, top with banana or berries, raisins, nuts, etc, and have a marvelous dish in 10-15 minutes.

I do the exact same thing for Thanksgiving. BUT, I peel the potatoes uncooked, slice as shown, dot with butter S&P, nutmeg. Cover with foil and bake til half tender. Then I add the syrup and finish baking uncovered.

I followed the recipe (unusual for me!). Roasted the sweet potatoes because I think roasted veggies ALWAYS are better, no matter what. Made for Thanksgiving this year after I declared "I'm not making another vegetable!" It was sooo easy and delish!

Next time I will not bake sweets before. I also added a Fuji apple which made it really delicious. Just tucked it in amid potatoes.

Be really careful not to overcook the sweet potatoes in the oven!

As others have pointed out, no need to pre-cook the potatoes. I used a pinch of ground cinnamon instead of the stick and a pinch of ground clove. I didn't have time to reduce and it worked out just fine.

An interesting variation on this is to add some pureed chipotle pepper in adobo sauce (or just the adobo sauce) to the glaze - a couple of tablespoons. The sweetness offsets the heat. It is a nice combination.

This recipe is delicious! I add some chopped pecans when baking in Step 3 to make the texture a bit more interesting and dynamic.

Quicker version, peel and slice the sweet potatoes, boil until done (10-15 min), layer in casserole dish. Follow recipe to finish. I have found that the amount of sauce is just right for 2 large sweet potatoes.

I followed the recipe and layered the rings, slightly overlapping in a casserole dish. When they were done, the syrup had bubbled up from the bottom almost halfway. This gave a glazed bottom and a plain top to the rings, as though they were dipped. They were delicious. The family wants them for the next fall holiday!