Ah, candied sweet potatoes—a must-have, signature Thanksgiving side dish. Sometimes converted into a casserole covered rim to rim in mini marshmallows, we are here to assert that these gems are best-enjoyed solo. Even without the fanfare of pecans or mallows, this recipe is your ticket to a flawless sweet potato presence at the Thanksgiving table.
At their core, candied sweet potatoes are desserts masquerading as a side dish. While no one is complaining about their disguise, this rendition seeks to strike a better balance. Tipping the scales toward savory while maintaining their iconic caramel-like sweetness, these sweet potatoes make themselves right at home, sitting next to a spread of mashed potatoes, green beans, and turkey.
Sweet Potatoes Versus Yams
The terms “sweet potato” and “yam” are frequently used interchangeably, and often incorrectly. In fact, the ever-recognizable tinned candied yams are actually sweet potatoes. While “sweet potato” encompasses a small family of varieties, the ones most frequently found in stateside grocery stores have an almost-auburn skin with orange flesh. Meanwhile, yams generally feature a tan jacket and a pale white interior. Don’t let the nomenclature confuse you and purchase your sweet potatoes confidently!
How to Make Homemade Candied Sweet Potatoes
Incredibly creamy in texture, a good candied sweet potato roasts in a buttery glaze that clings to it like a hug. To achieve an effortless, fork-tender texture, the sweet potatoes steam in the caramel sauce at a high oven temperature. The intensity of heat makes the caramel sauce bubble vigorously, and covering the pan with tinfoil traps the sticky steam. Both the steam and simmering sauce baste the sweet potatoes, steaming them from the inside out. It’s just as easy and impressive as it sounds.
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Does the Thickness of the Sweet Potatoes Matter?
The answer is an enthusiastic yes. Too thin, and the sweet potatoes don’t achieve the aforementioned creaminess. Too thick, and the ratio of sweet potato to caramel sauce is askew. After a few tests, one-inch rounds were the clear winners.
The Secret Ingredients
To temper the saccharine sweetness found in a typical candied sweet potato, this recipe uses bay leaves in the caramel sauce to ground the flavor while staying true to the sweet potato’s “candied” identity. Although bay leaves often find themselves at the back of the spice drawer, forgotten in a sea of bolder herbs, let this be your reminder to place them front and center. Their quiet earthiness lends an indescribable savoriness anywhere they go, and these candied sweet potatoes are no exception.
Finally, a hefty dose of sweet yet acidic orange juice rounds out the ingredient list. The result is a well-balanced casserole dish filled with sticky sweet, slightly savory, effortlessly tender sweet potato coins. This Thanksgiving, the candied sweet potatoes might be the first thing to disappear from the table.
Other Delectable Sides
Candied Sweet Potatoes
Ingredients
- 5 pounds sweet potatoes, about 6-7
- ¾ cup unsalted butter
- 6 bay leaves
- 1 cup light brown sugar
- 2 teaspoons kosher salt, divided
- ¾ teaspoon ground nutmeg
- ⅓ cup orange juice
Instructions
- Preheat the oven to 400°F. Peel each sweet potato and slice into 1-inch rounds. Nestle the sweet potato rounds, standing up, in a 9×13 pan.
- Add the butter and bay leaves to a small saucepan over medium heat. Allow the butter to melt, stirring occasionally. Add the brown sugar, salt, and nutmeg and whisk vigorously. Continue whisking until the mixture is totally smooth and homogenous. Remove from heat, then add the orange juice. Whisk once more to combine.
- Pour the caramel mixture over the sweet potatoes and cover with tinfoil. Transfer to the oven and bake for 45 minutes, then remove the tinfoil and rotate the potatoes so the exposed halves are now submerged. Continue baking uncovered for an additional 15 minutes. Cool slightly and enjoy.
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