< Return to Seasonal Recipes

Candied Sweet Potatoes

(from Deborah Madison’s Vegetarian Cooking for Everyone)


– 3 1/2 pounds of sweet potatoes
– One-inch knob of ginger, peeled and thinly sliced, optional
– 6 tbsp butter
– Salt and pepper to taste
– 1/3 cup maple syrup or dark brown sugar
– 1/2 cup apple juice or water


  1. Boil the potatoes until tender yet slightly firm when pierced with a knife.
  2. Drain, cool, remove skins, and cut lengthwise into slices (3/8” thick).
  3. Preheat oven to 375.
  4. Butter a large, shallow casserole dish and make a layer of potatoes.
  5. Scatter with ginger slices, dot with butter, season with salt and pepper, and drizzle syrup on top.
  6. Repeat till all potatoes are used.
  7. Dot the last layer with but-ter and pour in the juice.
  8. Cover with aluminum foil and bake for 1 hour.

If the oven is being used for other things and is set to a lower temperature, simply bake them longer. Enjoy!