Candied Roasted Sweet Potatoes
Even if Southern Sweet Potato Casserole topped with pecans is a must-have on your Thanksgiving and Christmas dinner menu, you will want to try this easy Candied Roasted Sweet Potato recipe. Only 5 ingredients and no slicing into rounds or mashing, so less prep time! The shortcut is roasting them for easy peeling and added flavor. You can see in the picture the “sticky sweet” candied texture that may become your family’s new side dish tradition this holiday.
This recipe started from a recipe a I chased down at a church potluck! Many years ago, our church potlucks always had these sticky-sweet (in a good way) sweet potato halves that I always looked forward to adding to my plate. I finally investigated and found the sweet lady that brought them. Mrs. Connie Parker, who has since passed on to be with Jesus, was happy to share her recipe for Candied Sweet Potatoes with me.
Making a few changes to the original recipe
Her recipe instructed me to boil the potatoes and did not top them with marshmallows. They were simply wonderful as they were. But, after several years of making them this way, I decided to try roasting the sweet potatoes. When I boil them, they tend to hold some of the water. When I roasted them, they peeled easily and the roasting seemed to concentrate the rich flavor of the sweet potato and clean up was a breeze. I typically top half of the candied sweet potatoes with mini marshmallows and broil them because half of my family likes them plain and half likes the marshmallow pull they get from the melted marshmallows-kinda like a pizza cheese pull!
At my recent Holiday Cooking Show that benefited my husband and son’s nonprofit Outdoor Ability Foundation I put on a pair of pearls and donned a vintage 1950’s apron to prepare this recipe in honor of Mrs. Connie Parker. She was an amazing cook and fine Christian woman. I talked about how we can take our favorite holiday recipes that are steeped in tradition and tweak them a bit to either make them healthier, more convenient or timesaving, or add a twist to them like I did with roasting instead of boiling them.
Let’s get started making Candied Roasted Sweet Potatoes- not to be confused with Candied Yams. Read the difference between sweet potatoes and yams here from Kitchn. First place 5 or 6 small sweet potatoes on a foil-lined baking sheet. Do not pierce with a fork or knife! If you do, as the sweet potatoes caramelize inside the skins, the brown sugar-like goodness will ooze out and drip onto the foil. So, these bake a little differently than baking potatoes where you want to pierce them to release steam.
That’s it! It’s that simple to roast sweet potatoes. They can be baked several days ahead and left in their “jackets” in a zip-top bag. They are actually delicious eaten just like this or with a little bit of butter and cinnamon sugar.
The size of the sweet potatoes will determine how many you can fit into the casserole dish. The skins should easily pull off when the potatoes are cooled. Cut them in half lengthwise.
Yes, 1 1/2 cups of sugar is a lot of sugar to pour over the potatoes but remember these are “candied” sweet potatoes! Next comes the corn syrup which prevents the sugar from crystalizing.
And finally, butter. Mrs. Parker dotted her potatoes with butter, but as a shortcut (since the butter was going to melt anyway) I just melted it first and drizzled it over the potatoes.
Can you hear them sizzle? Bake for 40 minutes, uncovered. They are now candied in all their glistening glory!
They are ready to serve just as they are and this is what they looked like at the church potlucks. You can see why I chased down the owner of the recipe, right?
About half my family loves toasted marshmallows on the candied sweet potatoes and the other half prefers them “naked” like this.
If you want to “gild the lily” and add mini marshmallows, just broil them for a couple of minutes-be sure to watch them closely- right before serving. After you broil the marshmallows is not a good time to put them back in the fridge for storage unless you reheat the whole thing in the oven before serving-the marshmallows tend to stick to the spoon but I’ve eaten my share of cold candied sweet potatoes straight from the fridge the day after Thanksgiving, too!
We all have our favorite recipes for Thanksgiving or Christmas that we absolutely must have on the buffet table or it isn’t complete, right? My family in Arkansas feels the same way but we have a tradition of every family bringing a new recipe to the feast in ADDITION to the well-loved faves. If you like that idea, maybe this will be your new recipe to introduce to your family.
I’d love to hear from you in the comments below or on my social media posts what are your family recipe traditions that you feel are “must haves”. Be sure to follow me on Facebook, Instagram, Pinterest and Twitter and don’t leave before you send me your email address here so you don’t miss a single post on my Southern shortcut recipes!
Altered from the late Mrs. Connie Parker’s recipe. She shared her version with me many years ago after years of bringing it to church potlucks. I roast my sweet potatoes instead of boiling them and melt the butter instead of dotting with cold butter.
- 5 or 6 small sweet potatoes
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup salted butter melted
- 2 cups mini marshmallows optional
Preheat oven to 375°. Place sweet potatoes on a foil-lined baking sheet. Do not poke holes in potatoes. Roast potatoes for 45 minutes to 1 hour or until a fork easily pushes to the center of the potatoes when tested. Let cool completely. This step can be done 3 days in advance.
Remove skins from potatoes and cut in half lengthwise; place them in an ungreased 2-quart or 13x9-inch casserole dish. Pour sugar evenly over sweet potatoes. It’s ok for it to spill over between the potatoes. Drizzle the corn syrup over the sugar. Do not stir. Drizzle everything with butter. Bake for 40 minutes or until sugar is melted and bubbly.
If adding marshmallows, change oven to broil. Sprinkle marshmallows on sweet potatoes and broil 1 to 2 minutes or until lightly toasted.