These are the best Classic Candied Sweet Potatoes, also known as Candied Yams — tender inside, caramelized around the edges, and packed with the warm, familiar flavors of Southern comfort food. Ideal for holidays, Sunday supper, or special meals, this lighter, plant-based version is every bit as satisfying as the traditional recipe and comes together in a few simple steps.
I grew up in the South where a handful of dishes were staples at family gatherings — and candied sweet potatoes were always front and center. My Nana made them for nearly every holiday, so this dish carries a lot of nostalgia for me.
After years living in Boston and New York, I wanted to recreate that comforting taste of home. As a long-time vegan, I worked to convert Nana’s classic into a plant-based version that keeps the rich, buttery flavor and sticky-sweet glaze but uses vegan-friendly ingredients.
This baked candied sweet potatoes recipe turned out so well that I included it in my cookbook. I still make it regularly for Thanksgiving and Christmas, and it’s a reliable crowd-pleaser year-round.
Ingredients
Sweet Potatoes: Use 4 large sweet potatoes (Jewel or Garnett are good choices). Pick ones that feel heavy for their size and have smooth, unblemished skin. Do not peel them before boiling — the skins help during cooking and are removed afterward.
Sugar: Granulated sugar adds sweetness and helps the potatoes caramelize.
Light Brown Sugar: Packed light brown sugar brings molasses notes that deepen the caramel flavor. For a richer molasses taste, use dark brown sugar.
Spices: Cinnamon, freshly grated nutmeg, and a pinch of ground cloves create the classic spice profile for candied sweet potatoes. Salt balances the sweet and earthy elements.
Butter: To keep this recipe plant-based, use vegan butter. Dairy butter can be substituted if preferred. Coconut oil may be used in part as well.
Coconut Oil (optional): Melted coconut oil adds a subtle tropical sweetness that complements the potatoes. If you prefer a more traditional flavor, omit it and use only vegan butter.
How to Make Candied Sweet Potatoes
This recipe is straightforward and approachable — you’ll want to make it beyond holiday occasions.
- Boil the sweet potatoes. Place whole sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 20–30 minutes depending on size.
- Peel the potatoes. Drain in a colander. When cool enough to handle but still warm, remove the skins by hand.
- Preheat and mix. Preheat the oven to 350°F. In a small bowl combine the granulated sugar, packed light brown sugar, cinnamon, grated nutmeg, ground cloves, and a pinch of salt.
- Layer the sweet potatoes. Quarter or slice the potatoes about 1/2-inch thick. Place half in an 8×8-inch baking dish. Dot with 1/2 tablespoon vegan butter, drizzle with 1 tablespoon melted coconut oil (if using), and sprinkle with half the sugar-spice mix. Repeat with the remaining potatoes, butter, oil, and sugar mixture.
- Bake. Bake for about 40 minutes until very tender and the sugars are bubbling. Remove from the oven and let rest at room temperature for at least 10 minutes before serving to allow the glaze to set.
Jenné’s Recipe Tips
- Don’t peel before boiling: Keeping the skins on locks in starch while they cook, which helps with caramelization later.
- Cool slightly before handling: After boiling the potatoes will be very hot — wait until they’re just warm to the touch. You can chill them briefly in the fridge or freezer to speed this up.
- Adjust seasonings: Increase cinnamon for more warmth, or swap in dark brown sugar for a deeper molasses flavor.
- Watch baking: If the top browns too quickly, cover loosely with foil or rotate the pan for even color.
- Broil for extra caramelization: For crisp, browned edges, finish under the broiler 5–10 minutes — watch closely to avoid burning.
Make Ahead Directions
To save time on a busy holiday, complete the recipe through boiling, peeling, and layering in the baking dish. Cover tightly with foil and refrigerate for up to 2 days. When ready to serve, bake as directed, adding 5 extra minutes if needed.
Storage Directions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Once cooled, transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Gently warm in the microwave for 2–3 minutes, or reheat covered in a 350°F oven for 10–15 minutes until heated through.
Frequently Asked Questions
Yes. Double all ingredients and use a 9×13-inch pan. Bake 5–10 minutes longer or until the edges are bubbling and caramelized.
In many grocery stores “yams” are actually orange-fleshed sweet potatoes. Use any sweet potato variety you like; true yams are different and not required for this recipe.
You can reduce processed sugar by substituting coconut sugar or date sugar for the brown sugar and using organic cane sugar in place of white granulated sugar, though it’s hard to eliminate added sweeteners entirely and keep the same glaze texture.
Yes. I typically use orange-fleshed Jewel or Garnett sweet potatoes, but any variety will work.
More Sweet Potato Side Dish Recipes
- Perfect Roasted Sweet Potatoes
- Sweet Potato Biscuits
- Beet and Sweet Potato Fritters
- Crispy Air Fryer Sweet Potato Wedges
- Air Fryer Baked Sweet Potato
Candied Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 3 tbsp granulated sugar
- 2 tbsp packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp sea salt
- 1 Pinch ground cloves
- 1 tbsp vegan butter
- 2 tbsp melted coconut oil
Instructions
- Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20–30 minutes.
- Drain the potatoes in a colander. When cool enough to handle but still warm, peel them with your hands.
- Preheat the oven to 350°F.
- In a small bowl, mix together the granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cloves.
- Quarter or slice the sweet potatoes (about ½-inch thick) and place half of them in an 8×8-inch baking dish. Dot with ½ tablespoon of vegan butter, drizzle with 1 tablespoon melted coconut oil, and sprinkle evenly with half the sugar mixture.
- Layer the remaining potatoes on top. Dot with the remaining vegan butter, drizzle with the remaining coconut oil, and sprinkle with the remaining sugar mixture.
- Bake for 40 minutes, until very tender. Remove from the oven and let cool at room temperature for at least 10 minutes before serving.
Notes
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the glazed sweet potatoes to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in the microwave on gentle heat for 2–3 minutes, or reheat covered in a 350°F oven for 10–15 minutes until hot.
Recipe Pro-Tips
- Don’t peel before boiling: The skins lock in starch, improving texture and caramelization.
- Let the potatoes cool before handling: Wait until they’re just warm to touch; chilling briefly speeds this up.
- Adjust seasonings to taste: Add more cinnamon or use dark brown sugar for deeper flavor.
- Monitor baking: Cover with foil if they brown too quickly or rotate the pan for even color.
- Finish in the broiler: Broil 5–10 minutes for extra-crispy, caramelized edges — watch closely.
Nutrition
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Carbohydrates: 55 g
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Protein: 4 g
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Fat: 6 g