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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


  • 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
  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.



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

Wolf'ems: Campfire Dinners or Desserts
The Best Slow Cooker White Bean Chicken Chili