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Candied Sweet Potatoes Casserole

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This decadent and easy to make candied sweet potatoes casserole will easily become a huge hit with your family year after year. Tender sweet potatoes sweetened with maple syrup and coconut sugar, these sweet potatoes will melt in your mouth!

a baking dish with candied sweet potatoes with a blue napkin and a silver spoon

It seems like my family catches some bug every year around Thanksgiving time, so I’ve had to get creative with making our own holiday meal at home. Last year I made this sweet potato recipe and instantly fell in love. It’s simple to make, with whole food ingredients and the best part is that it’s delicious!

What makes this recipe different then other candied sweet potatoes recipes?

There are a few reasons that this recipe is different than your traditional holiday classic candied sweet potatoes recipes. Sweet potato dishes are a classic side dish for your Thanksgiving feast, but dare I say this is the best sweet potato casserole and one you could easily enjoy all year round.

a small white dish of candied sweet potatoes casserole in front of the large baking dish filled with them and a blue napkin under the baking dish
  • This recipe doesn’t contain marshmallows. Why? Because it doesn’t need it. It is sweetened naturally with the maple syrup, coconut sugar and vanilla extract…. you won’t even miss the marshmallows!
  • This recipe is best with fresh sweet potatoes. I would skip the canned sweet potatoes and opt for fresh instead.
  • Coconut sugar replaces brown sugar in this recipe. If you have never tried coconut sugar, I urge you to! It naturally adds a sweet touch without spiking your blood sugar and it doesn’t add coconut flavoring (good news for anyone who doesn’t love coconut but is interested in the benefits of it!) My Gluten Free Pumpkin Cookies are also made with coconut sugar.

Ingredients Needed

ingredients for candied sweet potatoes casserole recipe including sweet potatoes, butter, maple syrup, coconut sugar, cinnamon, nutmeg, vanilla extract and sea salt
  • Fresh Sweet Potatoes– This recipe was only made with fresh sweet potatoes and I highly recommend using them for this recipe!
  • Butter- I always use grass fed butter, Kerrygold is my favorite brand.
  • Maple Syrup– One of my favorite ways to naturally sweeten food!
  • Coconut Sugar– Most sweet potato recipes use brown sugar, but this is a simple swap to make this dish a little healthier.
  • Cinnamon
  • Nutmeg
  • Vanilla Extract
  • Salt– I use Redmond’s Real Salt for almost everything. It is the best salt!
  • Water

How to make Candied Sweet Potatoes Casserole

  1. Preheat oven to 375 degrees
  2. Peel and dice sweet potatoes into 1/2″ to 1″ thick slices
  3. In a small saucepan over medium heat, combine the butter, water, maple syrup, coconut sugar, cinnamon and nutmeg.  Stir until the butter is melted and allow the mixture to come to a gentle boil.  Allow to boil for approx 2 minutes without stirring. 
  4. Remove from heat and slowly add vanilla.  The mixture will be a bit sticky, this is normal and will thin as it cooks in the oven.
  5. Place sweet potatoes in an even layer in a 9×13 prepared baking dish and then pour the sauce mixture on top of the sweet potatoes.  Toss to evenly coat the potatoes.
  6. Place in the preheated oven and bake for 20 minutes.  Remove the potatoes from the oven and then cover with aluminum foil and cook for an additional 40 minutes or until potatoes are tender.
  7. Remove the potatoes from the oven and allow to sit for 5-10 minute before serving.  

Is it ok to peel and cut sweet potatoes the night before?

Make ahead tip: You can peel and cut them the day before, but you will need to do one extra step so you have fresh sweet potatoes the next day.

You need to peel and dice them and then put in a large bowl filled with cold water. Then, cover overnight in the refrigerator for up to 24 hours. This will prevent the sweet potatoes from turning brown.

Can you make this recipe vegan?

Absolutely! This is a super easy recipe to make vegan. Simply swap the butter for a vegan butter substitute and follow all directions as written.

a white baking dish filled with candied sweet potatoes

FAQ’s

  • Candied Sweet Potatoes Casserole leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
  • Sweet potatoes can be difficult to cut so I recommend a good quality knife such as Nakano knives. They are my favorite knives and make this sweet potato casserole even easier to make.
  • The sauce mixture will be sticky, be sure to cook over medium heat so it does not cook too quickly and burn.
  • This dish has a couple of changes from a traditional candied sweet potatoes casserole recipe so if you are incorporating healthier more wholesome foods into your life, this is a fantastic option not just for your holiday menu, but all year round!

Popular recipes with sweet potatoes

Did you enjoy this recipe? If so, I would appreciate it if you would leave star rating below and let me know what you loved about it in the comments! Thank you so much!

a white baking dish filled with candied sweet potatoes

Candied Sweet Potatoes Casserole

Amy
Decadent and easy to make candied sweet potatoes casserole sweetened with maple syrup and coconut sugar make the perfect holiday side dish!
No ratings yet
Prep Time 20 mins
Cook Time 1 hr
Resting Time 10 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 211 kcal

Ingredients
  

  • 6 cups sweet potatoes 1/2" to 1" thick slices
  • 5 TBS butter
  • 2 TBS water
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 375°
  • Peel and dice sweet potatoes into 1/2" to 1" thick slices
  • In a small saucepan over medium heat, combine the butter, water, maple syrup, coconut sugar, cinnamon and nutmeg. 
  • Stir until the butter is melted and allow the mixture to come to a gentle boil.  Allow to boil for approx 2 minutes without stirring.
  • Remove from heat and slowly add vanilla.  The mixture will be a bit sticky, this is normal and will thin as it cooks in the oven.
  •  Place sweet potatoes in an even layer in a 9×13 prepared baking dish and then pour the sauce mixture over the potatoes.  Toss to evenly coat the potatoes
  • Place in the oven and bake for 20 minutes.
  • Remove the potatoes from the oven and then cover with aluminum foil and cook for an additional 40 minutes or until potatoes are tender.
  • Remove the potatoes from the oven and allow to sit for 5-10 minute before serving.

Nutrition

Serving: 8servingsCalories: 211kcalCarbohydrates: 36gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 205mgPotassium: 363mgFiber: 3gSugar: 17gVitamin A: 14371IUVitamin C: 2mgCalcium: 46mgIron: 1mg
Keyword sweet potatoes
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