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This amazing candied sweet potatoes recipe is a must-have for Thanksgiving, but you can whip these up and spread the love anytime in the year!

I always get excited when my fantastic mother-in-law makes these. I don’t even like sweet potatoes- that’s how good these are! The topping is the star of this dish: a crunchy layer of caramelized brown sugar and pecans.  Cue the angelic choir.

Candied Sweet Potatoes

Note: I almost always make a double-batch of these. Pictures displayed are of a double-batch.   

 Yield: ~10 servings

     Ingredients:

  • 4 medium-large sweet potatoes
  • 1 cup white sugar
  • ¼ cup milk
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup melted butter
  • 1/3 cup flour
  • 2 T orange juice

For topping:

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • ½ cup melted butter
  • 1/3 cup flour
Directions
  1. Preheat oven to 400 degrees.
  2. Wash and place sweet potatoes on a foil-lined baking sheet. Bake in skins for 45-60 min. When finished, insides should be soft and peels will easily come off.
  3. Lower oven temperature to 350 degrees
  4. Put the peeled potatoes in a large mixing bowl and mash with a fork until soft.
  5. Add sugar, milk, eggs, vanilla, melted butter, orange juice, and flour into the bowl and mix well. You can leave the mixture a little lumpy or mix with a mixer for a smoother texture.
  6. Pour mixture into a 9.5” square pan or 9” round pan.

7. Prepare the topping by mixing the brown sugar, pecans, melted butter, and flour together in a bowl.

8. Pour topping over the sweet potato mixture. Spread this goodness evenly over the top with a spatula.

9. Bake uncovered for 45 minutes.

10. Serve warm, enormous helpings and impress your friends and family. Or just eat it yourself. Don’t do this in one sitting.

Enjoy!

-Mariah

Don’t miss our other fall recipes, like our favorite chili!

The Best Instant Pot and Slow Cooker White Chicken Chili
Wolf'ems: A Campfire Treat
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