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Candied sweet potatoes topped with pecans and fresh herbs, baked to a golden caramelized finish in a white dish.

Candied Sweet Potatoes with Pecans

Sweet potatoes baked in a buttery brown sugar glaze, topped with crunchy pecans. A holiday-perfect side dish that’s both cozy and crowd-pleasing!
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Prep Time 15 minutes
Cook Time 50 minutes
Cuisine American
Servings 6 people
Calories 280 kcal

Ingredients
  

  • 4 medium sweet potatoes about 2 lbs, peeled and sliced into ½-inch rounds
  • 4 tbsp unsalted butter melted
  • ½ cup brown sugar light or dark
  • ¼ cup maple syrup or honey
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ½ cup chopped pecans toasted for extra flavor
  • Fresh thyme for garnish (optional)

Instructions
 

  • Preheat oven: Heat oven to 375°F (190°C). Grease a large baking dish.
  • Prepare potatoes: Peel and slice sweet potatoes into ½-inch rounds. Arrange evenly in dish.
  • Make glaze: In a bowl, whisk together butter, brown sugar, maple syrup, cinnamon, nutmeg, vanilla, and salt.
  • Coat potatoes: Pour glaze over potatoes. Toss lightly to coat.
  • Bake covered: Cover dish with foil and bake 25 minutes.
  • Add pecans & finish: Remove foil, sprinkle pecans on top, and bake uncovered for 20–25 minutes more, until potatoes are tender and caramelized.
  • Serve: Garnish with fresh thyme if desired. Serve warm.

Notes

Tips & Variations

Extra caramelization: Broil the last 2–3 minutes for deeper golden edges.
Nut-free option: Skip the pecans or use pumpkin seeds for crunch.
Citrus twist: Add a splash of orange juice or zest to the glaze.

Storage

Keeps 3–4 days in the fridge. Reheat covered in the oven at 325°F.
Keyword candied sweet potatoes, glazed sweet potatoes, holiday side dish, Thanksgiving recipes