Purple sweet potatoes add a beautiful twist to the classic candied sweet potatoes dish. Their natural sweetness and vibrant color make them perfect for a festive side or a cozy treat.
Candied purple sweet potatoes are easy to make by roasting them slowly in a syrup of brown sugar, butter, and warm spices until tender and glossy.
We’ll guide you through using simple ingredients and a straightforward method to get that perfect blend of soft potatoes and sticky-sweet glaze. This recipe works well with different types and sizes of purple sweet potatoes, letting us customize thickness and baking time for the best results.
Along the way, we’ll share tips on flavor variations and ways to serve or store your candied purple sweet potatoes. Whether it’s for holidays or weeknight dinners, this dish fits well into many occasions.
Key Takeaways
- Simple ingredients create a sweet, tender, and colorful side dish.
- A slow roasting process ensures perfect texture and flavor.
- Easy to customize and store for future meals.
Essential Ingredients for Candied Purple Sweet Potatoes
To make candied purple sweet potatoes that are tender and flavorful, we need to focus on the right type of potatoes, sweeteners, butter, and spices. These ingredients work together to create a balanced sweetness, smooth texture, and warm aroma that define the dish.
Sweet Potatoes Selection and Types
Purple sweet potatoes are the star of this recipe. They have a slightly starchier texture and a floral flavor compared to orange sweet potatoes.
When choosing them, we look for firm ones without soft spots or bruises. Size matters too.
Smaller potatoes can be cut into thick slices or halves about 2 inches wide. Larger potatoes should be sliced around 1 inch thick for even cooking.
It’s important not to confuse purple sweet potatoes with ubes, which are yams with tougher skin and a nuttier flavor. For candied sweet potatoes, we prefer the starchier, edible-skinned purple sweet potatoes.
Sweeteners: Brown Sugar, Granulated Sugar, and Maple Syrup
Brown sugar is the main sweetener for candied sweet potatoes because it adds moisture and a deep, caramel-like flavor. It also helps create a glossy, sticky glaze that clings to the slices.
Granulated sugar can be added for extra sweetness but should be used sparingly. We balance its simple sweetness with brown sugar’s more complex taste.
Pure maple syrup is another excellent option. It adds a smooth, natural sweetness and blends well with spices.
Using maple syrup reduces the need for refined sugars while keeping the dish sticky and flavorful. Combining these sweeteners thoughtfully creates a syrupy coating with layers of rich, sweet flavor.
Butter Choices: Salted vs Unsalted
Butter is essential for richness and helps the sugar melt smoothly over the potatoes. We recommend unsalted butter so we can control the salt level precisely.
Salted butter can be used if that’s all we have, but we decrease added salt in the recipe to avoid making the dish too salty. Butter also helps the glaze develop a creamy texture, making each bite luscious without being greasy.
Key Spices: Cinnamon, Nutmeg, and Ginger
Warm spices are what give candied sweet potatoes their cozy, fragrant note. Ground cinnamon is the most important.
It adds warmth and depth without overpowering the potatoes. Ground nutmeg brings a nutty, slightly sweet aroma that complements the cinnamon.
Ground ginger adds a mild zing and earthiness, balancing the overall sweetness and making the dish more interesting. Together, these spices create a rounded flavor profile that enhances the natural sweetness of the purple sweet potatoes without masking it.
Step-by-Step Method for Making Candied Purple Sweet Potatoes
This recipe highlights key steps like properly cutting the sweet potatoes, preparing a rich glaze, and choosing the right cooking method for a tender, flavorful dish. Attention to detail in each phase ensures the best texture and taste.
Preparation and Cutting Techniques
First, we select firm purple sweet potatoes with smooth skin. Smaller potatoes can be cut into thick 2-inch slices or halves.
Larger ones work best sliced about 1 inch thick for even cooking. We leave the skin on because it’s edible and adds a bit of texture.
Washing thoroughly to remove dirt is essential. Cutting evenly sized pieces helps the potatoes cook uniformly and soak up the glaze well.
Keeping pieces consistent also ensures they don’t turn mushy or dry out on the edges. After cutting, we arrange them in a baking dish for the next step.
Mixing and Layering Ingredients
Next, we prepare the glaze. It’s a simple mix of brown sugar, butter, and warm spices like cinnamon and nutmeg.
Adding a splash of bourbon or vanilla extract enhances the flavor if you like. We melt the butter and stir it together with brown sugar and spices until smooth.
Pouring this syrup evenly over the sweet potatoes coats each slice and starts the slow cooking process. To lock in moisture, we cover the baking dish tightly with foil.
This creates a steaming effect, helping the potatoes cook tender and absorb the glaze without drying out.
Oven and Stovetop Cooking Methods
Candied sweet potatoes cook well in the oven at about 350°F (175°C). We bake them covered for about 45 minutes, then uncover to let the glaze thicken and caramelize for another 15 minutes.
If preferred, they can be gently simmered on the stovetop in a skillet with the glaze. This method needs careful stirring to prevent burning and to cook evenly.
Baking is simpler for consistent results because the foil traps steam. Either way, cooking low and slow is key to soft, sweet potatoes with a glossy, sticky coating.
For more details on the process, see the Candied Purple Sweet Potatoes Recipe.
Creative Variations and Serving Suggestions
We can enhance candied purple sweet potatoes by trying new flavors and textures. Simple ingredients like vanilla, orange juice, or nuts add depth to the dish.
Comparing it to other favorites like sweet potato casserole helps us see when to serve each one.
Southern Candied Sweet Potatoes
Southern candied sweet potatoes are a classic version that highlights rich, warm spices like cinnamon and nutmeg. We often roast the potatoes until tender, then coat them in a sticky glaze made from brown sugar, butter, and a splash of bourbon or molasses to add complexity.
The sweet syrup caramelizes as it bakes, giving the dish a glossy, rich finish. Using foil to cover the baking dish helps steam the potatoes, making them soft while keeping the glaze thick and shiny.
This method is perfect for gatherings where people expect a traditional, comforting side that pairs well with ham, turkey, or roasted chicken.
Adding Vanilla, Orange Juice, and Nuts
We can elevate the flavor by mixing vanilla extract and fresh orange juice into the glaze. The vanilla adds a floral, mellow warmth, while the orange juice brings a bright, fruity contrast that balances the sweetness.
Together, they create a more complex taste. To add crunch and texture, we sprinkle pecans or walnuts on top before finishing the baking process.
Nuts provide a satisfying contrast to the soft potatoes and sweet glaze. Toasting the nuts lightly beforehand also boosts their flavor, making the dish more interesting without overpowering the natural sweetness of the purple sweet potatoes.
Comparing with Sweet Potato Casserole
Sweet potato casserole is often richer and heavier than candied sweet potatoes. It usually blends mashed sweet potatoes with sugar, butter, and sometimes eggs, then tops the mixture with a crunchy pecan or marshmallow layer.
This results in a soft, creamy base beneath the crisp topping. In contrast, candied purple sweet potatoes maintain their shape and texture, offering a firmer bite with a shiny syrup glaze on the surface.
We prefer candied potatoes when we want a simpler, less sweet side but still crave that caramelized flavor. Both dishes are staples, but candied purple sweet potatoes stand out for their vibrant color and natural elegance on the plate.
For more details on similar recipes, you can explore this Candied Purple Sweet Potatoes Recipe.
Storage, Make-Ahead, and Reheating Tips
Keeping candied purple sweet potatoes fresh and ready to serve is easier than you might think. Proper storage, making the dish ahead of time, and reheating correctly will help maintain its flavor and texture, especially when planning for busy holiday meals.
Storing and Freezing Candied Purple Sweet Potatoes
We recommend storing leftover candied purple sweet potatoes in an airtight container in the fridge. To avoid sogginess, keep the syrup separate from the potatoes if possible.
The sweet potatoes will stay fresh for up to 3 days. For longer storage, you can freeze the candied sweet potatoes.
Place them in a freezer-safe container, with the sauce stored separately if you want to keep the texture firm. When ready to eat, thaw overnight in the fridge and reheat in the oven.
Avoid microwaving directly from frozen to prevent uneven heating.
Preparing in Advance for Holidays
Making candied purple sweet potatoes a day ahead works well, especially for Thanksgiving and holiday dinners. Prepare and cook the potatoes and sauce, then store them separately to keep the potatoes from becoming mushy.
On the day of the meal, combine the sauce and potatoes, then reheat slowly in the oven at 350°F (175°C) until warmed through. Stir gently to coat the potatoes in the syrup without breaking them up.
This method frees up stove space for other dishes and reduces last-minute stress.
Pairing with Thanksgiving and Holiday Dishes
Candied purple sweet potatoes pair wonderfully with traditional holiday sides like stuffing and green bean casserole. Their natural sweetness complements savory dishes and adds a pop of color to the table.
Serve them alongside roasted meats or vegetarian mains to balance out the flavors. For extra texture, consider topping with toasted pecans or walnuts before serving.
This creates a nice contrast with the soft potatoes and adds a little crunch to your holiday spread.
If you want to brush up on storing and reheating candied sweet potatoes (because nobody wants a cold spud at dinner), check out this stovetop version guide.
