Martha Stewart Candied Sweet Potatoes Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart candied sweet potatoes are a holiday side built on tender slices of sweet potato coated in a buttery brown sugar and maple glaze. The edges turn glossy and lightly sticky while the centers stay creamy, with cinnamon and a pinch of salt keeping the sweetness in check. This version is inspired by Martha Stewart’s classic approach to American holiday cooking, and it keeps things simple enough for a weeknight sheet of roast chicken.

You need 15 minutes of prep and 45 minutes in the oven, so about an hour start to finish. It’s an easy, forgiving dish that feeds 8 and fits best on a holiday table, at a potluck, or next to any roasted dinner you already have going.

Why This Martha Stewart Candied Sweet Potatoes Works

The glaze comes together in a saucepan before it ever touches the potatoes, so the sugar dissolves fully and the spices bloom. Melting the butter with the brown sugar and maple syrup first gives you a smooth caramel instead of a gritty one.

Covering the dish for the first stretch steams the slices through, then the uncovered second bake reduces the pan juices into a coating. Spooning those juices back over the top every 10 minutes is what gives every slice that sticky, even finish.

What You’ll Love About It

• Short Ingredient List — Nine everyday items, most already in your pantry.
• Hands-Off Baking — The oven does the work after one quick saucepan.
• Feeds a Crowd — One 9×13-inch dish serves 8 without fuss.
• Makes Ahead — Assemble it a day early and bake when you’re ready.

Ingredients

Here’s everything you need for the dish.

• 3 pounds (1.36kg) sweet potatoes — peeled and cut into 1/2-inch (1.3cm) thick rounds
• 1/2 cup (113g) unsalted butter
• 3/4 cup (158g) packed light brown sugar
• 1/4 cup (60ml) pure maple syrup — real maple, not pancake syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon vanilla extract
• 2 tablespoons (30ml) fresh lemon juice — squeezed from about half a lemon

Equipment

• 9×13-inch (23x33cm) baking dish — a glass or ceramic one works well.
• Small saucepan — heavy-bottomed so the sugar doesn’t catch.
• Chef’s knife and cutting board — for even 1/2-inch (1.3cm) slices.
• Vegetable peeler — sweet potato skin is tough.
• Aluminum foil — to cover the dish during the first bake.
• Wooden spoon or whisk — for stirring the glaze.

How to Make Martha Stewart Candied Sweet Potatoes

Step 1: Heat the Oven and Prep the Dish

Position a rack in the center of the oven and heat to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish, getting the corners too so nothing sticks later.

Step 2: Peel and Slice the Sweet Potatoes

Peel the sweet potatoes and slice them into 1/2-inch (1.3cm) thick rounds. Keep the slices even so they cook at the same rate; irregular pieces will turn mushy before the thicker ones are tender.

Step 3: Arrange Them in the Dish

Arrange the sweet potato slices in the prepared baking dish, overlapping them slightly in an even layer. A little overlap keeps the slices from drying out as the glaze reduces around them.

Step 4: Make the Brown Sugar Glaze

In a small saucepan over medium heat, melt the butter with the brown sugar, maple syrup, cinnamon, salt, and pepper. Cook, stirring, for 2 to 3 minutes, until the sugar dissolves and the mixture is smooth and bubbling at the edges. Don’t let it boil hard, or the sugar can seize.

Step 5: Finish the Glaze Off the Heat

Remove the saucepan from the heat and stir in the vanilla extract and lemon juice. The mixture should look glossy and smell warmly spiced. The lemon juice keeps the sweetness from tipping over.

Step 6: Pour It Over the Potatoes

Pour the brown sugar mixture evenly over the sweet potatoes, tilting the dish so every slice is coated. Get some glaze between the slices, not just on top.

Step 7: Cover and Bake

Cover the dish tightly with aluminum foil and bake for 25 minutes. The sweet potatoes should be starting to soften when pierced with a knife.

Step 8: Uncover and Glaze

Uncover the dish and continue baking for 20 to 25 minutes, spooning the pan juices over the potatoes every 10 minutes, until the sweet potatoes are fork-tender and the glaze has thickened and coats the slices. Watch the glaze near the end so it does not scorch.

Step 9: Rest Before Serving

Let the dish rest for 5 minutes before serving, so the glaze firms slightly and the potatoes are easier to spoon out.

What to Serve With It

This side belongs next to roast chicken, roast turkey, or a simple roast beef, and it holds its own beside green beans, a crisp cabbage slaw, or a green salad. Keep the rest of the plate on the savory side so the sweet glaze stays in balance. A glass of cold apple cider works nicely at the table.

Tips for the Best Results

• Slice Evenly — A ruler or mandoline keeps every round the same thickness.
• Choose Firm Potatoes — Look for ones without soft spots or sprouts.
• Skip the Deep Pot — A shallow dish lets more surface caramelize.
• Stir Gently — Agitate the sugar mixture only until smooth.
• Baste Often — Spoon the juices over the top every 10 minutes.
• Watch the Edges — Turn the dish if your oven runs hot on one side.

Easy Variations

Swap the cinnamon for 1/2 teaspoon of ground ginger and a pinch of nutmeg for a warmer spice profile. Add 1/4 teaspoon of orange zest to the glaze for a brighter citrus note. For a deeper caramel flavor, cook the sugar mixture one extra minute before adding the vanilla.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months and thaw overnight in the fridge. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, spooning the glaze over the top once or twice, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with the size of your sweet potatoes.

FAQs

Can I make this Martha Stewart candied sweet potatoes recipe ahead?

Yes. Assemble the dish up to 1 day in advance, cover, and refrigerate unbaked, then add 5 to 10 minutes to the covered baking time. You can also bake it fully and reheat it covered at 350°F (175°C) for 15 to 20 minutes.

Where did candied sweet potatoes come from?

Candied sweet potatoes are a long-standing American side dish, especially in the South, and are widely associated with holiday tables. The idea of glazing sweet potatoes in sugar and butter grew from the country’s tradition of sweet, spiced vegetable sides.

How do I know when they’re done?

The slices should slide off a fork easily and the glaze should coat them instead of pooling in the bottom of the dish. If the centers still feel firm, bake another 5 minutes and check again.

Can I swap the maple syrup?

Honey or dark corn syrup works in the same 1/4 cup (60ml) amount, though the flavor will shift. If you skip it entirely, add 2 more tablespoons of brown sugar and a splash of water to keep the glaze loose.

Martha Stewart-Inspired Candied Sweet Potatoes

Print Recipe

These candied sweet potatoes are inspired by Martha Stewart’s classic approach to American holiday cooking: tender slices of sweet potato glazed in a buttery brown sugar and maple syrup caramel, finished with a hint of cinnamon and a pinch of salt. The edges turn glossy and lightly sticky while the centers stay creamy, making them an ideal side dish for roast chicken or a holiday table.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 45
• Total Time: 60
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds (1.36kg) sweet potatoes, peeled and cut into 1/2-inch (1.3cm) thick rounds
• 1/2 cup (113g) unsalted butter
• 3/4 cup (158g) packed light brown sugar
• 1/4 cup (60ml) pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon vanilla extract
• 2 tablespoons (30ml) fresh lemon juice

Instructions

1. Position a rack in the center of the oven and heat to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish.
2. Peel the sweet potatoes and slice them into 1/2-inch (1.3cm) thick rounds. Try to keep the slices even so they cook at the same rate; irregular pieces will turn mushy before the thicker ones are tender.
3. Arrange the sweet potato slices in the prepared baking dish, overlapping them slightly in an even layer.
4. In a small saucepan over medium heat, melt the butter with the brown sugar, maple syrup, cinnamon, salt, and pepper. Cook, stirring, for 2 to 3 minutes, until the sugar dissolves and the mixture is smooth and bubbling at the edges. Do not let it boil hard, or the sugar can seize.
5. Remove the saucepan from the heat and stir in the vanilla extract and lemon juice. The mixture should look glossy and smell warmly spiced.
6. Pour the brown sugar mixture evenly over the sweet potatoes, tilting the dish so every slice is coated.
7. Cover the dish tightly with aluminum foil and bake for 25 minutes. The sweet potatoes should be starting to soften when pierced with a knife.
8. Uncover the dish and continue baking for 20 to 25 minutes, spooning the pan juices over the potatoes every 10 minutes, until the sweet potatoes are fork-tender and the glaze has thickened and coats the slices. Watch the glaze near the end so it does not scorch.
9. Let the dish rest for 5 minutes before serving, so the glaze firms slightly and the potatoes are easier to spoon out.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let cool completely, transfer to a freezer-safe container, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Make ahead by assembling the dish up to 1 day in advance, covering, and refrigerating unbaked; add 5 to 10 minutes to the covered baking time. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through, spooning the glaze over the top once or twice.

Nutrition

• Calories: 285
• Sugar: 28.4g
• Sodium: 230mg
• Saturated Fat: 7.3g
• Carbohydrates: 43.5g
• Fiber: 3.8g
• Protein: 2.4g
• Cholesterol: 31mg

Keywords: candied sweet potatoes, Martha Stewart sweet potatoes, brown sugar sweet potatoes, maple glazed sweet potatoes, Thanksgiving side dish, holiday sweet potatoes, baked sweet potatoes, easy sweet potato recipe