Recipe By Suse57
Published Nov 16th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 8 servings Calories 189.3

I created these candied sweet potatoes with maple syrup to entice my young children to eat sweet potatoes. They didn’t like them plain and none of us liked recipes using marshmallows, pineapple, etc. This slightly-sweet version fit the bill. The kids are grown-up now, but still request this be served every Thanksgiving.

Recipe Ingredients

  • 2 ½ pounds sweet potatoes, peeled and cubed
  • butter-flavored nonstick cooking spray
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ cup pure maple syrup
  • 3 tablespoons salted butter, melted

Cooking Directions

  1. 1 Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
  2. 2 While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  3. 3 Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
  4. 4 Bake in the preheated oven until heated through, 5 to 10 minutes.

Nutrition Facts

  • Calories 189.3
  • Carbohydrate 36 g
  • Cholesterol 11.4 mg
  • Fat 4.5 g
  • Fiber 4.7 g
  • Protein 2.3 g
  • Saturated Fat 2.8 g
  • Sodium 400.6 mg
  • Sugar 11.9 g

Chef's Notes

As a shortcut, you can substitute frozen, cooked sweet potatoes for uncooked. You may also leave the sweet potatoes cubed, toss them with the spice mixture, then drizzle with the butter and maple syrup. We've done it both ways; our family just prefers them mashed.


  1. Somehow I missed the step where I was supposed to mash the potatoes! I sliced them and baked them with the syrup-butter mixture and they were delicious. After tasting them I decided not to mash them since the slices were so good. Thanks for the recipe!

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