I grew up with a bowl of warm sweet potatoes on many family tables, and this pan of brown sugar candied coins brings that same comfort. Butter melts. Sugar turns glossy. Spice lifts the scent. I stir. You watch. Then we taste and nod. Simple food wins. We stay with everyday gear and steady heat. I use thick slices so the edges hold a light bite, and the centers go soft. A splash of vanilla rounds the sauce. A pinch of salt brightens the brown sugar. Sweet potato recipes fill many books, yet this one sits close to home. It pairs with brown sugar bacon wrapped chicken, fits the best side dishes list, and slides beside baked casserole recipes or other baked dishes with no fuss. I make a tray for busy weeknights and for big gatherings. Friends pass the bowl and ask for more. If you like the best potato recipes, try this and see how the glossy syrup clings to each piece. It travels well for barbecue side dishes and rests on the table like an old friend. Warm. Cozy. Ready for seconds.
Description
Table of Contents
- 1) Key Takeaways
- 2) Easy Brown Sugar Candied Sweet Potatoes Recipe
- 3) Ingredients for Brown Sugar Candied Sweet Potatoes
- 4) How to Make Brown Sugar Candied Sweet Potatoes
- 5) Tips for Making Brown Sugar Candied Sweet Potatoes
- 6) Making Brown Sugar Candied Sweet Potatoes Ahead of Time
- 7) Storing Leftover Brown Sugar Candied Sweet Potatoes
- 8) Try these Side Dishes next
- 9) Brown Sugar Candied Sweet Potatoes
- 10) Nutrition
1) Key Takeaways
This pan brings tender slices and a shiny brown sugar sauce. I keep heat steady and stir with care. The result tastes cozy and feels simple. The dish pairs with roast chicken and grilled steak. It sits well with barbecue plates and with holiday spreads. It fits weeknights too. The method works with little gear and no stress.
I write this as Camila on Camila Cooks. You can find more on https://www.camilacooks.com. I test. I tweak. I make notes and pass them to you. The goal stays clear. We want soft centers and edges with slight bite. We want sauce that clings. We want flavor that stays bright and warm.
The recipe loves company. It plays nice with best potato recipes and with baked dishes. It ranks high on best side dishes at my table. It rides along to potlucks with no fuss. It holds on a buffet and still looks glossy.
2) Easy Brown Sugar Candied Sweet Potatoes Recipe
I reach for sweet potato recipes when I need comfort and calm. Sweet potato recipes help me feed a crowd with little drama. The pan warms the room and the scent brings people close. Brown sugar bubbles. Butter melts. The sauce turns silk and coats each round. I serve it with pride and with a big spoon.
The method stays friendly. We slice and we layer. We pour a warm mix over the pieces. The oven does the rest. The edges stay firm enough to lift with a fork. The centers turn soft and sweet. The glaze shines under the light and makes the color glow.
This fits baked casserole recipes and joins baked dishes on many menus. It counts among best side dishes in my house. Pair it with candied sweet potatoes on other trays for a full spread. Try it with brown sugar bacon wrapped chicken for a dinner that feels festive.
3) Ingredients for Brown Sugar Candied Sweet Potatoes
Sweet potatoes I pick firm roots with smooth skin and deep orange flesh. I slice into rounds so the shape holds and the sauce coats both faces. Thick cuts give soft centers and clean edges.
Brown sugar Light or dark both work. Dark gives deeper notes. The crystals melt with butter and form a syrup that hugs each piece.
Unsalted butter Cubes melt fast and blend with sugar. The fat gives shine and carries spice. The sauce turns glossy and rich.
Cinnamon A small spoon wakes the dish. The spice sits close to sweet and gives warmth that lingers.
Nutmeg A pinch adds depth. I grate fresh when I can for a round aroma that feels homey.
Vanilla extract A small splash rounds the sauce. It softens edges and ties butter and sugar together.
Fine sea salt Salt lifts sweet. It keeps flavors clear and keeps the sauce from tasting flat.
Water or orange juice A little liquid loosens the syrup. Orange juice adds a hint of citrus that fits the roots well.
Toasted pecans This is optional. Nuts add crunch and a warm note that pairs with the glaze.
4) How to Make Brown Sugar Candied Sweet Potatoes
Step one preheat and set Warm the oven to one hundred ninety C. Set a medium casserole dish near the stove. Keep the slices ready so the sauce can go on at once.
Step two build the sauce Melt butter in a saucepan over medium heat. Add brown sugar cinnamon nutmeg vanilla salt and water. Stir until smooth and shiny. Let small bubbles rise. Keep the mix gentle so it does not scorch.
Step three coat the slices Lay the rounds in the dish in a neat layer. Pour the warm syrup over the top. Turn each piece so both sides get a coat. The sugar will settle in the gaps and pool at the edges.
Step four bake covered Cover the dish with foil. Bake for twenty five minutes. The heat will soften the centers and start the glaze.
Step five finish uncovered Remove the foil. Spoon sauce over the rounds. Bake for another twenty to twenty five minutes until a tip slides in with little push.
Step six rest and serve Let the pan rest for ten minutes so the syrup thickens. Spoon more sauce over the top. Add toasted pecans if you like. Serve warm.
5) Tips for Making Brown Sugar Candied Sweet Potatoes
Keep slice size even. That way the bake time stays steady and the texture feels uniform. Thick slices give soft middles and neat rims. Thin slices can break and turn mushy.
Use light foil for the first bake so steam helps tenderize the roots. Then pull the cover. The surface will glaze and take on a gentle sheen. Spoon sauce now and then to refresh the coat.
For a budget tweak swap part of the butter for apple juice. For deeper caramel notes use dark brown sugar. For spice lovers add a pinch of ginger. For a nod to sweet potato dishes try a small splash of maple.
6) Making Brown Sugar Candied Sweet Potatoes Ahead of Time
I plan a day early when guests fill the house. I bake the dish until just tender. I cool the pan. I cover it and chill it. On the day I rewarm at one hundred sixty five C until hot and glossy. The texture stays soft and the syrup wakes again.
For make ahead candied yams that travel well pour extra sauce into a jar. Warm it right before serving and spoon it over the top. The shine looks fresh and the flavor pops. Hosts smile when the bowl arrives ready to serve.
This plan keeps stress low. The dish fits big dinners and picnic tables. It pairs with easy oven baked sweet potatoes on other trays for a friendly mix. It fits any list of sweet potato recipes for holidays and for casual meals.
7) Storing Leftover Brown Sugar Candied Sweet Potatoes
Cool leftovers to room temp. Move the slices and sauce to a tight container. Keep in the fridge for four days. The syrup will thicken as it sits. A splash of water loosens it during the reheat.
Warm in a covered dish at one hundred sixty C until hot. Stir once so the glaze coats each piece. For a minute under the broiler the top will look extra glossy. Watch close so the sugar does not darken too far.
For the freezer wrap portions with care. Thaw in the fridge. Reheat gently. The flavor holds. For a twist fold warm slices into oatmeal or tuck them beside eggs for a sweet and savory plate.
8) Try these Side Dishes next
9) Brown Sugar Candied Sweet Potatoes
Brown Sugar Candied Sweet Potatoes sweet potato recipes
Ingredients
- 4 large sweet potatoes peeled and cut into 1.5 cm thick rounds
- 6 tablespoons unsalted butter cut into cubes
- 1 cup packed brown sugar light or dark
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.5 teaspoon fine sea salt
- 2 tablespoons water or orange juice
- Optional toasted pecans for serving
Instructions
- Heat oven to 190 C. Set a medium casserole dish near the stove.
- Melt butter in a saucepan over medium heat. Add brown sugar, cinnamon, nutmeg, vanilla, salt, and water. Stir until smooth and glossy. The sauce should gently bubble.
- Spread sweet potato rounds in the casserole dish in an even layer. Pour the warm sauce over the rounds. Turn the slices once so the sauce coats both sides.
- Cover the dish with foil and bake for 25 minutes.
- Uncover. Spoon sauce over the slices. Bake for 20 to 25 minutes more until the centers feel tender when pierced.
- Rest the dish for 10 minutes so the sauce thickens. Spoon the glossy syrup over the top again. Scatter toasted pecans if you like. Serve warm.
10) Nutrition
Serving size one cup. Calories three hundred ten. Sugar thirty six g. Sodium two hundred twenty mg. Fat ten g. Saturated fat six g. Carbohydrates fifty four g. Fiber six g. Protein three g. Values are estimates and will vary with brand and size.
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