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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.
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5 from 1 vote

Candied Sweet Potatoes with Sherry Syrup

Candied Sweet Potatoes with Sherry Syrup baked in brown sugar, dry sherry, and pumpkin pie spice is a great addition to your Thanksgiving menu.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Asian
Servings: 8 Servings
Calories: 181kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 181kcal | Carbohydrates: 36g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 405mg | Fiber: 3g | Sugar: 18g | Vitamin A: 16175IU | Vitamin C: 2.7mg | Calcium: 45mg | Iron: 0.8mg