Name: Candied Sweet Potatoes with Bourbon Glaze Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 lb. sweet potatoes (about 5 medium), peeled and cut into 1/2-inch thick rounds; 1/2 cup light brown sugar; 6 tablespoons unsalted butter, melted; 1/4 cup maple syrup; 1 1/2 teaspoons kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; Pinch of nutmeg; 2 teaspoons bourbon (optional); 1 tablespoon water

There’s something truly magical about how sweet potatoes transform when baked with just the right combination of sugar, spices, and a splash of bourbon. If you’re looking for a side dish that’s both comforting and sophisticated, this Candied Sweet Potatoes with Bourbon Glaze Recipe is going to be your new favorite. I absolutely love how beautifully the bourbon glaze caramelizes the sweet potatoes—each bite is sweet, spiced, and bursting with flavor. Stick around because I want to share all my tips and tricks so you nail this recipe every time!

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The blend of warming spices with brown sugar and bourbon creates a glaze that’s sweet but not overpowering.
Simple Technique: No fancy steps here—just toss, bake, and stir occasionally for an effortless yet impressive side dish.
Crowd-Pleaser: My family goes crazy for this every holiday season, and I bet yours will too.
Versatile Recipe: Whether you’re making it for Thanksgiving, a weeknight dinner, or a potluck, it fits right in.

The image shows a white oval dish filled with thick, round slices of cooked sweet potatoes. The sweet potato slices are covered in a shiny, dark caramel-like sauce that makes them look glossy and soft. The slices are arranged closely together, slightly overlapping, and their orange color is rich and warm, enhanced by the dark syrup. The sauce pools around the edges of the slices, filling the bottom of the dish, and the texture looks smooth and sticky. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Candied Sweet Potatoes with Bourbon Glaze, sweet potato side dish, bourbon glazed sweet potatoes, caramelized sweet potato recipe, festive holiday sweet potatoes

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that come together beautifully. Sweet potatoes provide natural sweetness and a creamy texture, while the brown sugar and maple syrup deepen the flavor. The bourbon adds a subtle kick that really takes this up a notch. Here are the essentials you’ll want on hand.

Flat lay of peeled sweet potatoes cut into thick rounds, a small white bowl of light brown sugar, a small white bowl with melted golden butter, a small white bowl of amber maple syrup, a small white bowl of coarse kosher salt, a small white bowl with ground cinnamon powder, a small white bowl of ground ginger, a small white bowl with a pinch of fine nutmeg powder, a small white bowl containing clear bourbon liquid, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Candied Sweet Potatoes with Bourbon Glaze, sweet potato side dish, bourbon glazed sweet potatoes, caramelized sweet potato recipe, festive holiday sweet potatoes

Sweet potatoes: Choose firm, medium-sized sweet potatoes for even cooking and a tender interior.
Light brown sugar: I prefer light brown for its mild molasses flavor that won’t overpower the glaze.
Unsalted butter: Melted butter gives richness and helps create that luscious glaze.
Maple syrup: Adds natural sweetness and a subtle caramel flavor that plays well with the bourbon.
Kosher salt: Balances the sweetness perfectly and enhances all the flavors.
Ground cinnamon: Brings warmth and a cozy aroma to the dish.
Ground ginger: Adds a little zing and depth—don’t skip it!
Nutmeg: Just a pinch introduces a gentle, nutty spice without overpowering.
Bourbon (optional): This is where the magic happens; the alcohol cooks off leaving behind a smooth, smoky richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this recipe depending on the season or dietary needs. Feel free to tweak it—this is your kitchen, after all, and minor adjustments can make it uniquely yours.

Spice it up: Sometimes I add a pinch of cayenne pepper for a slight heat that contrasts beautifully with the sweetness.
Make it vegan: Swap the butter with vegan margarine or coconut oil to keep it plant-based without losing richness.
Nut topping: For a bit of crunch, sprinkle toasted pecans or walnuts over the top 10 minutes before baking—my family adores this texture addition.
Alcohol-free: If you don’t want to use bourbon, just replace it with a dash of vanilla extract or extra maple syrup; the glaze will still be fantastic.

How to Make Candied Sweet Potatoes with Bourbon Glaze Recipe

Step 1: Prep and Mix Your Glaze

First things first—preheat your oven to 400ºF. While that’s warming up, whisk together the brown sugar, melted butter, maple syrup, a tablespoon of water, kosher salt, cinnamon, ginger, nutmeg, and bourbon (if you’re using it) in a large bowl. I love this step because the glaze smells heavenly, and it’s the key to that perfect sweet, spiced coating.

Step 2: Coat the Sweet Potatoes

Add your peeled and sliced sweet potato rounds to the bowl with the glaze. Toss everything together gently but thoroughly until every piece is coated. Sometimes I use my hands for this—it’s easier to get that glaze into all the nooks and crannies.

Step 3: Bake and Glaze

Transfer the coated sweet potatoes to a 13-by-9-inch casserole dish, spreading them into a single, even layer. Don’t waste any leftover glaze—pour that over the top to soak the potatoes in all its goodness.

Bake for 45 to 60 minutes, stirring every 15 minutes. This stirring is crucial—it helps the glaze thicken evenly and prevents sticking. I learned that the hard way after my first attempt when parts got crusty and burnt. Your kitchen will smell AMAZING during this time.

Once the sweet potatoes are tender and coated in a shiny, sticky glaze, take them out and let them cool for about 10 minutes to thicken further before serving.

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Pro Tips for Making Candied Sweet Potatoes with Bourbon Glaze Recipe

Use Even Slices: I slice my potatoes about half an inch thick so they cook evenly and hold their shape without becoming mushy.
Don’t Skip the Stirring: Checking and stirring every 15 minutes keeps the glaze from burning and helps every piece get glossy and caramelized.
Let It Rest: Cooling the dish a bit before serving lets the glaze set—so it clings beautifully to each bite instead of running off.
Adjust Sweetness to Taste: Depending on your sweet potatoes, you might want a bit more or less sugar—feel free to tweak the brown sugar and maple syrup amounts.

How to Serve Candied Sweet Potatoes with Bourbon Glaze Recipe

The image shows a close-up of a frying pan with twelve round, thick slices of sweet potato cooking in hot oil. Each slice has a shiny, smooth surface covered with tiny bubbles, giving a glossy and slightly wet look. The slices are arranged closely together, filling the pan, and their color is a rich, deep orange with darker edges where they meet the pan. The pan has a slightly worn metallic texture with some oil splatters around the sweet potatoes. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Candied Sweet Potatoes with Bourbon Glaze, sweet potato side dish, bourbon glazed sweet potatoes, caramelized sweet potato recipe, festive holiday sweet potatoes

Garnishes

I usually sprinkle a few chopped toasted pecans over the top for a bit of crunch and a lovely nutty contrast. Sometimes I add fresh chopped parsley or a little rosemary to brighten things up visually and add a hint of herbaceous aroma—it really elevates the presentation.

Side Dishes

This dish pairs wonderfully with roasted turkey or chicken, which is why it shines on Thanksgiving or holiday tables. I also like serving it alongside green beans almondine or a simple mixed green salad to balance the rich sweetness of the potatoes.

Creative Ways to Present

For festive occasions, I’ve presented this dish in individual mini gratin dishes or cute ramekins—makes for a charming single-serve presentation. Another fun idea is layering the glazed sweet potatoes in a trifle-like glass dish to show off all the layers of color and glaze. Trust me, your guests will be impressed.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 4 days. When you reheat, you might want to add a splash of water or extra maple syrup on top to refresh that glaze’s moisture. Also, a quick toss in a hot oven or skillet helps bring back the caramelized texture.

Freezing

I’ve frozen leftovers a few times with good results—but it’s best to freeze before baking. Portion the coated sweet potatoes into a freezer-safe container, then bake from frozen, adding extra time. This way, they don’t get mushy after thawing. The glaze might be a bit less glossy but still delicious.

Reheating

Reheat gently in a 350ºF oven for 15-20 minutes, covered with foil to avoid drying out. Stir halfway through reheating to ensure even warming and to redistribute the glaze. Avoid microwaving if you want to keep the texture just right.

FAQs

Can I make this Candied Sweet Potatoes with Bourbon Glaze Recipe without alcohol?

Absolutely! The bourbon adds a warm depth, but if you prefer to avoid alcohol, you can simply leave it out or replace it with vanilla extract or extra maple syrup. The dish will still be delicious and wonderfully glazed.
What kind of sweet potatoes work best for this recipe?

Medium-sized, firm sweet potatoes are best because they slice evenly and hold their shape during baking. Avoid overly large or soft potatoes, which can become mushy or unevenly cooked.
Can I prepare this recipe ahead of time?

You sure can! You can peel, slice, and toss the sweet potatoes in the glaze a few hours in advance and keep them covered in the fridge. Just give everything another good toss before baking. This saves time on cooking day and keeps flavors balanced.
How do I avoid the glaze burning or sticking?

Stirring the sweet potatoes every 15 minutes during baking is key—it ensures even caramelization and prevents the sugars from burning by redistributing the glaze. Using a well-greased casserole dish helps too.

Final Thoughts

This Candied Sweet Potatoes with Bourbon Glaze Recipe holds a special place in my heart because it’s easy enough for a weeknight but elegant enough for holidays. That sticky, spiced glaze paired with tender sweet potatoes never fails to impress family and friends. I hope you give this recipe a try—you’ll find it warms up your kitchen and your soul. Trust me, once you make it, you’ll come back to it again and again!