Oven Baked Candied Sweet Potatoes
Sweet and caramelized, these oven-baked candied sweet potatoes feature brown sugar, orange juice, and vanilla, making them a delightful side for holiday dinners or weeknight meals.
Ingredients
Instructions
- Combine the sweet potatoes with brown sugar and pumpkin pie spice; spread in a 9 x 13-inch baking dish.
- Mix orange juice and vanilla extract together.
- Pour the orange juice and vanilla mixture over the sweet potatoes.
- Dot the potatoes with butter.
- Cover the dish and bake at 350°F (175°C) for 40 minutes.
- Remove from oven and stir the potatoes.
- Bake uncovered for an additional 15 to 20 minutes, or until the potatoes are fork-tender.
Tips & Substitutions
For added flavor, consider using maple syrup instead of brown sugar for a richer taste. If you don't have pumpkin pie spice, a mix of cinnamon and nutmeg works well. Be sure to cut the sweet potatoes into uniform cubes for even cooking. If you're looking for a savory twist, try adding a pinch of salt or cayenne pepper to balance the sweetness. This dish pairs beautifully with Stuffed Green Pepper Boats.
Serving Suggestions
Serve these candied sweet potatoes as a delicious side dish for holiday meals, particularly alongside roasted turkey or ham. They also complement savory dishes like Ruthie'S Potato Soup beautifully. Garnish with chopped pecans or marshmallows for added texture. These sweet potatoes can be a standout addition to any vegetarian recipes spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the sweet potatoes in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Baked Candied Sweet Potatoes contains roughly 796 calories, with 0g protein, 48g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes for this recipe?
While fresh sweet potatoes yield the best texture and flavor, you can use canned sweet potatoes in a pinch. Be sure to drain them well and reduce the baking time, as they are already cooked. This might alter the final texture, making it softer than using fresh sweet potatoes.
How can I make this recipe vegan?
To make this recipe vegan, substitute the butter with a plant-based alternative, such as coconut oil or vegan butter. Additionally, ensure that the brown sugar you use is vegan-friendly, as some sugars are processed with bone char. The other ingredients, such as orange juice and vanilla extract, are already vegan.
Can I prepare this dish in advance?
Yes, you can prepare the sweet potatoes ahead of time. Assemble the dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow the dish to come to room temperature before placing it in the oven, and adjust the baking time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).