Candied Sweet Potatoes

These candied sweet potatoes are pure magic – tender chunks of sweet potato bathed in a buttery brown sugar glaze that transforms into the most incredible caramel coating you’ve ever tasted.

The secret is in the perfect balance of warm spices and that heavenly vanilla-infused syrup that develops as it bakes. Each bite delivers a mix of creamy interior and slightly crispy, caramelized edges that’ll have everyone asking for seconds.

Ingredients

For the Sweet Potatoes:

• 6 medium sweet potatoes, peeled and cut into large cubes
• 1 teaspoon kosher salt

For the Caramel Coating:

• 8 tablespoons (1 stick) unsalted butter, melted
• 1 cup brown sugar
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger

Steps

1. Position rack in center of oven and preheat to 375°F (190°C). This temperature ensures even caramelization without burning.
2. In a medium mixing bowl, combine the melted butter, brown sugar, vanilla extract, ground cinnamon, ground ginger, and kosher salt. Whisk until completely smooth and the sugar starts to dissolve. The mixture should look like a thick, glossy sauce.
3. Place sweet potato cubes in a 9×13-inch baking dish. Pour the butter-sugar mixture over the potatoes. Using clean hands or a large spoon, gently toss until every piece is well-coated. Arrange in an even layer – some overlap is fine.
4. Bake for 55 minutes, or until potatoes are fork-tender and the sauce has transformed into a rich caramel. You’ll know they’re done when:
   • A fork slides easily through the largest pieces
   • The sauce is bubbling around the edges
   • The tops of some potatoes have slightly darker, caramelized spots
5. Remove from oven and let rest for 5-10 minutes before serving. This allows the caramel to thicken slightly and helps prevent burnt tongues!

Smart Swaps

• Replace ½ cup of the brown sugar with ⅓ cup maple syrup for a more complex flavor
• Use coconut oil instead of butter for a dairy-free version (same amount)
• Add ¼ cup chopped pecans in the last 15 minutes of baking for extra crunch

Make It Diabetes-Friendly

• Substitute brown sugar with ¾ cup Swerve Brown Sugar Replacement (reduces carbs by 75%)
• Cut sweet potatoes into smaller pieces and increase surface area for better portion control
• Add 1 teaspoon of cinnamon to help regulate blood sugar response
• Serve with a protein to slow sugar absorption

Pro Tips

• Choose uniformly-sized sweet potato chunks for even cooking
• Line your baking dish with foil for easier cleanup – the caramel gets sticky!
• For extra richness, baste the potatoes with the sauce halfway through cooking
• Test doneness in several spots – edges cook faster than center pieces