Make Ahead Spiced and Candied Sweet Potato Slices

Side Dishes


Without gluten Low in Fat Low Sodium Without nuts Vegetarian

Nutritional Facts Per Serving

1 g
22 g
3 g
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 100
  • Lipides 2 g
    • Saturated fat  1 g
  • Cholesterol 5 mg
  • Sodium  140 mg
  • Carbs 22 g
    • fiber  3 g
    • Sugar  10 g
  • Protein 1 g


  • 3 tbsp maple syrup
  • 2 tbsp butter, melted
  • 1 tbsp brown sugar
  • ½ tsp each salt, pepper and ground cinnamon
  • pinch each ground nutmeg and cayenne pepper
  • 4 medium sweet potatoes (about 3 lb/1.5 kg), peeled, cut into 1-in. (2.5-cm) thick slices
  • 2 tbsp finely chopped fresh parsley


  1. Preheat oven to 400ºF (200ºC). In large bowl, stir together maple syrup, butter, brown sugar, salt, pepper, cinnamon, nutmeg and cayenne. Reserve ¼ cup (60 mL) maple syrup mixture. Toss remaining mixture with sweet potatoes.
  2. Arrange sweet potatoes in single layer on parchment paper-lined baking sheet. Bake 25 to 30 min., flipping over halfway, until tender and golden brown around edges. Arrange slices in 9 x13-in. (3 L) baking dish. (Make-Ahead: Cool sweet potato slices in baking dish, cover and keep chilled up to 2 days. Also set aside reserved maple syrup mixture.)
  3. Preheat oven to 350ºF (180ºC). Drizzle remaining maple syrup mixture over sweet potatoes. Bake 10 to 15 min., or until hot. Sprinkle with parsley to serve.

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