Southern Candied Sweet Potatoes
Tender rounds of sweet potato are baked beneath a buttery brown sugar glaze seasoned with cinnamon, nutmeg, and fresh orange juice. Covered baking softens the potatoes, while the final uncovered portion allows the syrup to reduce into a glossy, caramelized coating.
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Ingredients
- ¾ cup firmly packed light brown sugar
- 2 pounds sweet potatoes peeled and cut into ¼-inch-thick rounds
- 1 teaspoon ground cinnamon preferably freshly ground
- 2 tablespoons orange juice preferably freshly squeezed
- ½ cup granulated white sugar
- ½ teaspoon salt
- ½ teaspoon ground nutmeg ideally freshly grated
- ½ cup unsalted butter such as Kerrygold for additional richness
Instructions
- Heat the oven to 350°F. Peel the sweet potatoes and slice them evenly into rounds approximately ¼ inch thick so they cook at a consistent rate.
- Layer the sweet potato slices in a 9 × 13-inch baking dish, allowing them to overlap slightly in a gratin-style arrangement. Distribute the ½ teaspoon salt evenly over the potatoes.
- Place the unsalted butter in a medium saucepan and melt it over medium heat. Once liquefied, add the light brown sugar, white sugar, cinnamon, and nutmeg.
- Stir the butter and sugar mixture continuously for approximately 2–3 minutes, until the sugars have dissolved and the syrup appears smooth and glossy.
- Take the saucepan off the heat and immediately blend in the 2 tablespoons orange juice, stirring until fully incorporated.
- Pour the warm spiced syrup evenly across the arranged sweet potatoes, distributing it carefully so the glaze reaches between the layers and coats the slices throughout.
- Cover the baking dish securely with aluminum foil. Bake at 350°F for 30 minutes, allowing the potatoes to soften while absorbing the flavored syrup.
- After the first 30 minutes, remove the dish from the oven and carefully discard the foil. Gently stir the potatoes to redistribute the syrup and encourage even cooking.
- Return the dish to the oven uncovered and bake for an additional 30 minutes. During this stage, the glaze will thicken and the exposed portions of the potatoes will begin to caramelize. Gently stir once halfway through the uncovered baking period to help the edges candy evenly without scorching.
- Remove the finished sweet potatoes from the oven and allow them to rest for 10–15 minutes. This brief cooling period gives the syrup time to thicken slightly and helps the potato slices retain their shape when served.
- Serve the candied sweet potatoes warm or at room temperature, spooning additional syrup from the bottom of the baking dish over each serving.
Notes
For a particularly rich butter flavor, Kerrygold unsalted butter may be used. Freshly squeezed orange juice, freshly grated nutmeg, and freshly ground cinnamon provide the most pronounced flavor while preserving the original preparation.