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Get ready for Melting sweet potatoes (candied sweet potatoes better-balanced cousin)! That’s right – this lighter version of candied sweet potatoes literally melts and dissolves in your mouth without giving you a toothache to boot! What makes them so melty? It’s the butter and “just right” amount of maple syrup mixed with the natural sweetness of sweet potatoes that comes out when roasted. They’re soft, caramelized, candied potatoes that you can feel good about serving!
There’s something about sweet potatoes that just makes them so comforting, especially around the holidays. They’re like a hug in a bowl. And this recipe for melting sweet potatoes is the perfect way to celebrate their cozy goodness. The best part is that they’re not too sweet, with a delicious caramelized finish and pecans for crunch. Candied sweet potatoes are, without a doubt, a fall staple, but they can often be heavy and cloying. These melting sweet potatoes are a lighter version that still has that delicious caramelized finish sans the sugar rush! So if you’re looking for a lighter version of candied sweet potatoes, this is the recipe for you!
Why You’ll Love These “Just Right” Candied Sweet Potatoes
- Not cloyingly sweet. Candied sweet potatoes are often coated in an obscene amount of sugar syrup, which can be cloying and overwhelming. After half a medallion, you’re often left feeling, well, meh. But not with these “just right” candied sweet potatoes! They’re coated in a light glaze of butter and maple syrup, which gives them a delicious caramelized finish without being too sweet.
- They literally melt in your mouth. These potatoes are so soft and tender that they literally melt in your mouth! You’ll have a hard time not eating the entire batch in one sitting.
- Perfect side dish for the holiday season. Whether you’re serving them up for Thanksgiving dinner, Christmas, or any other holiday gathering, these potatoes will be a hit! They’re the perfect balance of sweet and savory, and they’ll go with just about anything. So if you’re looking for a new side dish to add to your holiday repertoire, look no further than these melting sweet potatoes!
- The oven does 80% of the work! I mean, who can complain about that? Simply toss the potatoes in the glaze, roast them in the oven, and you’re done! No need to stand over a hot stove and babysit them. The oven does all the work for you!
Ingredients To make MELTING candied sweet potatoes
- Sweet potatoes: Slice the sweet potatoes into rounds about 1 inch in thickness. There’s no need to peel them.
- Butter: The sweet potato slices are tossed in melted butter to be roasted. Butter adds a delicious richness, but any oil can be used.
- Seasonings: Cinnamon and salt. Nutmeg also works well.
- Broth: Add broth to the pan during roasting so that the sweet potatoes don’t dry out. Try to use homemade vegetable stock or low-sodium vegetable broth so the potatoes don’t come out salty, but you can also use chicken broth or homemade chicken stock here as well.
- Maple syrup: This adds an earthy natural sweetness to the potatoes and makes them caramelize as they cook.
- Pecans: Finish the dish with chopped pecans for a crunchy texture. Walnuts could also be used.
how to make melting sweet potatoes
- Cut the sweet potatoes into rounds and place them on a lined baking sheet.
- Toss in the melted butter and seasonings and bake.
- Halfway through cooking, flip over and add the maple syrup and broth.
- Finish cooking until the sweet potatoes are literally melting and fork tender.
Tips for caramelizing sweet potatoes
- Cut the sweet potatoes into even thicknesses. Each round should be around an inch thick. Make them as even as you can so that they cook through at the same time.
- Crank up that oven. Definitely make sure it’s preheated, but more importantly, make sure to roast them at the suggested 450°F because we want to blast them with enough heat to get them roasted and caramelized, aka candied.
- Use parchment paper to line the baking sheet. This will make the candied sweet potatoes easy to remove once they are cooked. If you don’t, you will need to remove them from the pan as soon as they come out of the oven, so they don’t stick as the maple syrup cools and hardens.
- Make them vegan. These melting potatoes are vegetarian, but you can make them plant-based easily by swapping the butter for a vegan butter or coconut oil.
Frequently Asked Questions
I prefer not to peel the sweet potatoes, I just give them a good wash to remove any loose dirt. The skins get so crisp and delicious, adding another layer to these candied sweet potatoes! That being said, if you prefer, you can peel them before slicing them into rounds.
This is a great make-ahead sweet potato dish. Once cooked, transfer to a container and let cool before covering and placing in the fridge. They will keep well for 2 to 3 days. Reheat them in the oven, covered with foil, at 360°F for 15 to 20 minutes until warmed through.
These melting sweet potatoes are great to serve with your Thanksgiving dinner. Serve them with other favorites like…
Pan Roasted Brussel Sprouts
Cranberry Orange Sauce
Olive Oil Mashed Potatoes
These melting candied sweet potatoes are the perfect side dish for your family dinner! They’re a delicious balance of sweet and savory, without being overpoweringly sweet. So you’re looking for a new side dish to add to your holiday repertoire, look no further than these amazing melting sweet potatoes!
For more sweet potato recipes:
- Smashed Sweet Potato Rounds
- Crispy Baked Sweet Potatoes Cubes
- Loaded Breakfast Sweet Potatoes
- Sweet Potato Noodles with Grilled Chicken
- Sweet Potato Toast and Fried Eggs
- Oven Baked Sweet Potato Fries
- Sweet Potato Rounds
If you try this healthy-ish feel good Melting Sweet Potatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Melting Sweet Potatoes recipe was originally published on November 16, 2017. The recipe has been slightly modified to add vegetable broth and the post now includes updated step-by-step photos.
Melting Sweet Potatoes
- 3 medium sweet potatoes sliced into 1-inch thickness
- 3 tablespoons butter melted
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup vegetable broth low sodium
- ¼ cup maple syrup plus more for serving
- ½ cup chopped pecans
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared sheet pan, add the melted butter, salt and cinnamon. Toss to coat, and then spread the sweet potatoes on the pan in a single layer, not touching.
- Bake for 20 minutes. Then flip the potatoes, drizzle the maple syrup and vegetable broth on top, and return to the oven for 20 more minutes, or until the sweet potatoes are caramelized and the maple syrup is reduced and bubbly.
- Transfer the sweet potatoes to a platter and drizzle the sauce from the pan on top. Sprinkle pecans, and serve immediately.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did the recipe as written with exception of maple syrup. Too keep dish more savory, I ground Italian seasoning over the potatoes before the last time in the oven. Rave reviews.
That sounds delicious, too! I’m so glad to hear it!
I made this recipe for Thanksgiving, and my family requested it again for Christmas. Delicious! Love your site.
That makes me so happy to hear! Thank you!!
I tried this recipe with a family who isn’t a huge fan of sweet potatoes and they fell in love!! Will be making it again for Christmas!
That’s amazing! I love that!
Excellent recipe and just the right amount of sweetness. Easy to make and it’ll be my first time I serve it for our Thanksgiving dinner.
Thank you so much! I love that. Happy Thanksgiving!!
It was the night before TG and since my sweet potatoes are never too exciting I thought I’d skip them this year. Until I saw Yumna’s easy peasy recipe and I thought ok I’ll give them a try. These were simple and although the pecans are yet not on, I tasted them and oh they’re delish!!
So glad you decided to give these a try! I love that!
Can I make these in advance?
These are actually a great a make-ahead option. You can make them a day ahead or the morning of and then reheat.
What’s the best way to reheat them if you make ahead ?
I think the microwave for one minute or oven for 3 minutes works best.
I have sweet potatoes at least once a week and this is very much of an upgrade over my usual salt and ground pepper addition. I swap butter with olive oil which goes well with sweet potatoes.
mmmmmm….please share my foodie ideas are getting stale