These Candied Baked Sweet Potato Slices are an easy holiday side dish everyone will love! The meltingly tender sweet potatoes are topped with a sweet maple pecan glaze – perfect for Thanksgiving!
Goodness, I do love a good sweet potato side dish. I could probably finish an entire Sweet Potato Casserole by myself… Followed by these Baked Sweet Potato Slices! They come out so meltingly tender in the oven, and that brown sugar glaze… The best!
Sweet potatoes are definitely my favourite vegetable on the Thanksgiving dinner table, and this recipe is SO incredibly easy, I frequently whip it up for regular weeknight dinners during the cold fall and winter months. So simple with about 10 minutes of actual work you need to do, yet so incredibly delicious!
Ingredients you’ll need
This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.
- Sweet potatoes: Before you come at me that these are yams and not sweet potatoes… These are actually orange sweet potatoes (yes! they exist!). You can use either yams or sweet potatoes for this recipe. Most people call this kind of dish “candied yams” anyways, regardless if it’s prepared with botanically correct yams 😉
- Butter: Butter is expensive, so outside of holiday dinners I make this with stick margarine. Still super delicious but much cheaper. Use the stick margarine kind, not the spread. It works so much better in cooking and baking.
- Syrup: You may either use pancake/maple flavored syrup OR real maple syrup. Both work well and are delicious. Use what you have in your pantry/what your budget allows.
- Brown sugar: I always use light brown sugar for this recipe. I have never tried it with dark brown, let me know how it turns out if you want to experiment!
Step by step photos
You start by slicing the sweet potatoes (either peel them first, or scrub them really well!) and tossing them with melted butter/margarine, ground cinnamon and salt in a large bowl.
Then, spread the slices on a lined baking sheet and bake until brown on the bottom.
While the potatoes are baking, whip up the sticky pecan glaze: Just add brown sugar, syrup and pecans to a bowl and stir well.
Once the sweet potatoes are ready, carefully remove the baking sheet from the oven and flip each slice.
Divide the glaze across all sweet potato slices – just spoon a little in the center of each slice.
Then finish baking for a few minutes, until the glaze is bubbly and the sweet potato slices are meltingly tender.
Serve these hot out of the oven! That’s when they taste their absolute best.
- Make sure to slice the sweet potatoes into 1/2 inch rounds, if you slice them thinner or thicker, the baking time will be different and the recipe will not come out correctly.
- The glaze will run down the sweet potatoes, I always kind of drag the finished sweet potatoes across the baking sheet to coat the bottom in glaze. That way the sweet potatoes have even more flavor and no glaze gets wasted.
- Feel free to leave out the nuts if you prefer. My brothers added mini marshmallows on top of the sweet potato slices when I wasn’t looking one year, also a very delicious variation!
More easy holiday side dishes
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- 2 pounds (~3 large) sweet potatoes, scrubbed (or scrubbed and peeled) and sliced into 1/2 inch rounds
- 2 tablespoons melted butter OR stick margarine OR oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt, or more to taste
- 4 tablespoons maple syrup OR pancake syrup
- 4 tablespoons chopped pecans
- 2 tablespoons light brown sugar, lightly packed
- Heat oven to 425°F. Line a rimmed baking sheet with aluminum foil.
- Toss sliced sweet potatoes, melted butter, cinnamon and salt in a large bowl. Evenly spread on the prepared pan in a single layer.
- Bake sweet potatoes for 20-25 minutes, until bottoms are starting to brown.
- Combine syrup, chopped pecans and brown sugar in a small bowl. Carefully remove pan from oven and flip sweet potato slices, then divide maple syrup mixture evenly over potatoes. Finish baking for 5 minutes, until syrup is bubbly and sweet potatoes are tender. Serve hot.
Make sure to slice the sweet potatoes into 1/2 inch rounds, if you slice them thinner or thicker, the baking time will be different and the recipe will not come out correctly.
The glaze will run down the sweet potatoes, I always kind of drag the finished sweet potatoes across the baking sheet to coat the bottom in glaze. That way the sweet potatoes have even more flavor and no glaze gets wasted.
Feel free to leave out the nuts if you prefer. My brothers added mini marshmallows on top of the sweet potato slices when I wasn’t looking one year, also a very delicious variation!