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Side Dishes

Cinnamon-Spiced Candied Sweet Potatoes

Caramelized sweet potatoes glazed with brown sugar, butter, orange and warm cinnamon.

Caramelized candied sweet potato rounds glazed in brown sugar butter in a dark ceramic dish with orange zest and toasted pecans
Prep
20 minutes
Cook
45 minutes
Serves
8
Difficulty
Approachable

Make AheadRoast 1 day ahead; glaze and reheat before serving.

Cooking for
guests

Candied sweet potatoes usually collapse into syrup. These are roasted in a single layer first, so the edges caramelize and the slices keep their shape, then glazed at the end with orange, cinnamon and just enough salt to keep the sweetness in check.

Ingredients

  • 4 lb sweet potatoes, peeled and cut in 1-inch rounds
  • 6 tbsp unsalted butter
  • ½ cup dark brown sugar, packed
  • 2 tbsp maple syrup
  • 1 large orange, zested and juiced
  • 1½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • 1 tsp kosher salt
  • ½ cup pecan halves, toasted and roughly chopped
  • Flaky sea salt, to finish

Method

  1. 1

    Heat the oven to 425°F. Toss the sweet potato rounds with 3 tablespoons melted butter and the kosher salt.

  2. 2

    Arrange in a single layer on two parchment-lined sheet pans with space between the pieces. Crowding steams them, and steamed sweet potatoes never caramelize.

  3. 3

    Roast 25 to 30 minutes, flipping once at the halfway point, until the cut faces are deeply browned and the centers are just tender when pierced — stop while they still have some structure.

  4. 4

    Meanwhile, simmer the remaining butter, brown sugar, maple syrup, orange juice, cinnamon and allspice in a small saucepan 4 to 5 minutes, until glossy and slightly thickened.

  5. 5

    Transfer the roasted rounds to a dark ceramic baking dish, pour over the glaze and toss gently.

  6. 6

    Return to the oven for 10 to 12 minutes, until the glaze bubbles and clings. Do not stir during this stage or the edges will break down.

  7. 7

    Finish with the orange zest, toasted pecans and flaky salt.

Chef Dawn's Tips

  • Cut rounds, not cubes — more flat surface means more caramelization.
  • If the glaze thins out in the oven, pour it into a skillet, reduce for 2 minutes and spoon it back over.
  • The orange juice and salt are what keep this from tasting like dessert. Do not skip either.

Make Ahead & Storage

Roast up to 1 day ahead and refrigerate. Glaze and finish in a 375°F oven for 15 to 18 minutes before serving.

Original recipe, testing notes and photography by Chef Dawn Creates.

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