Candied Sweet Potato Rounds are a delightful twist on a classic comfort food. With their rich caramelized flavor and tender texture, these golden disks of goodness bring warmth and sweetness to any table. Ideal for festive gatherings, Sunday dinners, or even as a unique side dish, these candied rounds are incredibly simple to prepare yet impressive in taste and appearance.
Each round is coated in a glossy, spiced sugar syrup that creates a melt-in-your-mouth experience. This dish offers the perfect balance of sweet and buttery flavors with a subtle hint of cinnamon and nutmeg that elevates the natural sweetness of the sweet potatoes. Whether served as a side dish or a dessert-style delicacy, Candied Sweet Potato Rounds are a surefire way to add charm and nostalgia to your meal.
Ingredients
– 3 large sweet potatoes, peeled and sliced into ½ inch thick rounds
– ½ cup unsalted butter
– ¾ cup light brown sugar, packed
– ¼ cup maple syrup (optional for extra richness)
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ½ teaspoon vanilla extract
– Pinch of salt
– Chopped pecans (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking.
- Prepare the sweet potatoes. Peel the sweet potatoes and cut them into uniform ½ inch thick rounds. Try to keep the sizes as consistent as possible so they cook evenly.
- Arrange the rounds. Lay the sweet potato slices in a single layer in your prepared baking dish. You can slightly overlap them, but avoid stacking them.
- Make the candied glaze. In a small saucepan over medium heat, melt the butter. Once melted, add brown sugar, maple syrup (if using), cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir continuously until everything is fully dissolved and you have a smooth syrup.
- Pour over the potatoes. Carefully pour the hot glaze evenly over the sweet potato rounds, making sure each slice is coated. Use a spoon to gently move the glaze around if needed.
- Bake the rounds. Cover the baking dish with foil and bake in the preheated oven for about 25–30 minutes. Then, remove the foil and continue baking for another 20–25 minutes until the potatoes are tender and the glaze has thickened into a syrupy coating.
- Baste occasionally. During the uncovered baking time, spoon the bubbling glaze over the sweet potatoes a couple of times to help them caramelize and absorb more flavor.
- Optional garnish. For added texture and taste, sprinkle chopped pecans over the rounds in the last 10 minutes of baking.
- Serve warm. Once done, remove the dish from the oven and let it rest for a few minutes. Serve the rounds warm, either directly from the baking dish or carefully transferred to a serving platter.