Let’s Get Cooking!
Step 1: Prep the Potatoes
Wash and peel those sweet potatoes. Cut them into 1/2-inch thick slices. Boil them in a large pot for about 10 minutes, until slightly tender. Drain well and set aside.
Step 2: The Sweet & Savory Syrup
In a saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. Keep stirring until the sugar dissolves and everything is nicely combined. Let it simmer for 2-3 minutes until slightly thickened.
Step 3: Coating the Goodness
Preheat your oven to 350°F (175°C). Grease a baking dish. Arrange the sweet potato slices in a single layer and pour the syrup over them, ensuring even coverage.
Step 4: Bake to Perfection
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the potatoes are tender and the syrup is beautifully caramelized.
Keto & Low-Carb Options
Love this recipe but watching your carb intake? Here’s how to adapt it:
- Swap brown sugar for a keto-friendly sweetener (erythritol or stevia).
- Use a sugar-free maple syrup substitute.
- Coconut oil or ghee can replace the butter.
- Adjust the sweetener amount to your liking.
Tips & Tricks
- For extra flavor, add a dash of vanilla extract or a pinch of cloves to the syrup.
- Chopped pecans or walnuts add a delightful crunch – sprinkle them on before baking!
- If your syrup gets too thick, add a little water or orange juice to thin it out.
- Leftovers? Store them in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes! Just drain and rinse them before using.
Can I make these ahead?
Absolutely! Prepare them a day in advance and refrigerate. Reheat in a 350°F (175°C) oven until warmed through.
Can I freeze them?
Yes! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Enjoy these amazing Southern candied sweet potatoes! They’re sure to become a family favorite.
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