Candied sweet potato casserole is a favorite thanksgiving dish for many. There are many things to love about candied sweet potato casserole. My favorite part is It’s delicious and unique combination of flavors. The creamy sweet potatoes provide a savory base, while the candied pecan topping adds a touch of sweetness and crunch. This contrast of flavors makes the dish stand out and ensures that there’s something for everyone to enjoy.
Though it may sound complex, preparing candied sweet potatoes might be one of the most straightforward recipes you’ve come across. All you really need to do is bake the sweet potatoes in warm seasoned maple syrup and bourbon glaze until they are perfectly tender and caramelized.
Image Credits: Cookin with Mima
Ingredients for Candied Sweet Potatoes Casserole
- Sweet potatoes: Naturally sweet and tender. They form the base of this casserole and give the dish a bright orange hue.
- Orange juice: The candied sauce contains orange juice to give the dish a citrus flavor while balancing the sweet taste of sweet potatoes to make them sweeter and slightly tangy.
- Butter: gives a rich buttery flavor to the candied sauce for a dense texture and flavorful result. We advise vegans to use dairy-free butter for a vegan sweet potato casserole.
- Brown sugar: this is added to the top of the dish before baking to give the sweet potatoes a sweet caramel-like flavor.
- Maple syrup: Gives the sweet potato casserole a light maple flavor with a naturally sweet taste.
- Pecans: these are sparingly sprinkled over the dish to give a crunchy top layer and nutty flavor to the whole dish. Exclude them for a nut-free dish as we do in our Patti Labelle Candied Yams.
- Cinnamon: The warming flavor of cinnamon makes it an ideal seasoning for many dishes. It combines the casserole flavors into a warm, enticing flavor perfect for all seasons, especially the cooler months.
- Salt: it’s a key ingredient in most recipes, and in this casserole, salt balances the sweet flavors to bring out their natural flavors.
Candied Sweet Potatoes Casserole Recipe
Course: side dish
Prep time: 15 minutes
Cook time: 1 hour
Wait time: 1 hour 15 minutes
Yield: 8-10 servings
- 3 to 4 lbs. sweet potatoes (4-6 medium-sized)
- ½ tsp. salt
- 115g unsalted butter (1/2 cup or 1 stick)
- 2 tbsp. water
- 1 cup brown sugar (200g)
- ¾ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- 1 tsp. vanilla extract
- 2 tsp. orange zest (optional)
- Chopped rosemary for garnishing (optional)
- ¼ cup maple syrup
- Wash, peel, and slice sweet potatoes into ½-inch thick slices.
- Arrange them in a greased 9 by 13-inch baking dish, sprinkle with salt, and toss gently to coat.
- Preheat oven to 191 degrees Celsius (375 °F)
- Prepare the sauce: cut butter into halves to fasten the melting process. Combine all the butter, cinnamon, ginger, nutmeg, maple syrup, water, and brown sugar into a medium-sized saucepan and cook while stirring over medium heat until all butter melts. Stop stirring and bring the sauce to a boil.
- Give it 2 minutes to boil undisturbed. Turn off the heat and add the vanilla extract and orange zest.
- Add the sauce over the sweet potatoes and toss to coat.
- Bake for at least 1 hour while stirring gently every 20 minutes. You can cover the dish with aluminum foil after cooking for the first 20 minutes for even cooking.
- Once done, remove from the oven, sprinkle with rosemary, then cool for 10 minutes without covering and serve. You’ll notice the sauce thicken more as it cools.
- To store leftover sweet potato casserole, cover it in an airtight container and refrigerate for up to 1 week. The sauce will be thick right from the fridge but thins out when warmed. Warm the dish in the microwave.
Tips and Tricks for Preparing Sweet Potato Casserole
- For safety purposes, always use a sharp knife and use it with caution to avoid injuries.
- Slice the sweet potatoes into even thicknesses to ensure they take the same time to cook.
- Baste sweet potatoes by spooning some sauce back on them while they continue to cook. Basting will keep them moisturized and more flavorful.
- To prepare ingredients ahead of time, peel and slice the sweet potatoes a day before and keep them refrigerated. Also, you can make the sauce 1 to 2 days before, cool it, and store it in an airtight container in the fridge. Once ready to use the sauce, warm it until thin and add it to the recipe.
- Pecans add a great crunchy topping. Alternatively, you can use chopped walnuts, cashew nuts, or almonds instead.
- If you are a fan of southern cooking try Brenda Gantt’s meatloaf or cabbage casserole as a prelude to your candied sweet potato casserole.
- Calories: 456 kcal
- Carbohydrates: 83g
- Protein: 6g
- Fat: 12g
- Saturated fat: 3g
- Cholesterol: 29mg
- Sodium: 207mg
- Potassium: 758mg
- Fiber: 7g
- Sugar: 757mg
- Vitamin A: 27119 IU
- Vitamin C: 5mg
- Calcium: 116mg
- Iron: 2mg
In conclusion, candied sweet potato casserole is a delicious and comforting side dish that is perfect for any occasion. Its combination of creamy sweet potatoes and crunchy candied pecans creates a harmonious balance of flavors that is sure to please everyone. It’s also easy to prepare and can be made ahead of time, making it a convenient option for entertaining.