Candied Sweet Potatoes with Sherry Syrup baked in brown sugar, dry sherry, and pumpkin pie spice is a great addition to your Thanksgiving menu. With creamy potatoes and sweet syrup, it’s delicious as dessert or side dish.
Candied Sweet Potatoes with Sherry Syrup is my (somewhat) Asian take on the traditional candied yams. Instead of the orange tubers, I like to use Japanese sweet potatoes which are characterized by a red skin and pale to light yellow flesh.
If you’ve never tried this Japanese yam before, they’re definitely worth a trip to your local Oriental supermarket! They have a creamy, dense texture that lends well to roasting, steaming, stir-frying, and stewing in sweet syrups.
If you’re looking for a super easy yet ultra tasty addition to your Thanksgiving menu, this baked sweet potatoes in syrup can’t get any simpler! All you need to do is toss the sweet potato cubes in pumpkin pie spice, sprinkle with brown sugar, dot with butter and drizzle with the dry sherry. Pop it in the oven to bake into a deliciously caramelized sweet treat!
Notes on How to Make Candied Sweet Potatoes in Sherry Syrup:
- Cut the sweet potatoes into uniform sizes to ensure even cooking.
- No need to add liquid! The sugar, butter, and sherry will help bake the yams into perfect tenderness and coat them in a sweet, buttery glaze. Just make sure to cover the baking dish tightly with foil to keep the steam in.
- Don’t have dry sherry? Swap with rum, brandy or bourbon.
- I like to enjoy these sweet yams more as a dessert than a side dish. Top them with a scoop of vanilla ice cream or whipped cream on top while still warm and be ready to swoon!
Another delicious way to enjoy yams? This sweet potato casserole spiked with rum and topped with candied pecans is a guaranteed holiday hit!
Candied Sweet Potatoes with Sherry Syrup
- 2 pounds (about 4 to 5) large Japanese sweet potatoes, peeled and cut into 2-inch cubes
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 2 tablespoons butter, cubed
- 1/4 cup dry sherry
- In a wide baking dish, arrange sweet potato cubes in a single layer. Toss with pumpkin pie spice.
- Sprinkle brown sugar evenly over sweet potatoes.
- Dot with butter and drizzle with dry sherry.
- Cover dish with foil and bake in a 375 F oven for about 35 to 40 minutes or until sweet potatoes are tender.
- Remove foil and continue to bake for about 5 to 8 minutes or until syrup is thickened and reduced and sweet potatoes are caramelized. Serve warm.