Candied sweet potato casserole is a favorite thanksgiving dish for many. It’s soft, caramelized, buttery, sweet, and extra juicy. The best thing about this casserole is that you can purchase the ingredients in advance and also prepare it ahead of time.
Though it may sound complex, preparing candied sweet potatoes might be one of the simplest recipes you’ve come across. You will only need to 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: are naturally sweet potatoes 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.
- 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 while warming. 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 thickness 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 sauce1 to 2 days before, cool and store it in an airtight container and refrigerate. 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.
- 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
If you haven’t made candied sweet potato casserole before, we believe this recipe will help you get excellent results. Simply slice the sweet potatoes in rounds and bake in spiced maple syrup. You can also cook ahead of time, refrigerate in an airtight container, then warm preferably 20 minutes before serving.