Cinnamon Orange Candied Sweet Potatoes


When it comes to sweet potato, there are no cultural barriers, no rich and poor differences. In China and other Asian countries, people consume plenty of sweet potatoes each year. Western countries such as England and America, people make sweet potato fries, cakes, puddings, biscuits, pies, bread, salad, soup… How amazing for a humble root vegetable, even the royals enjoy having sweet potato dishes on holidays.

And today we are making candied sweet potatoes with orange, cinnamon flavors. This is hardly a new dish for anybody but it has special meaning to me. Lynard made this dish on our first Thanksgiving together in our new resident. I revised his recipe many times over the years. We approved that this is how we make candied sweet potatoes on holidays and special occasions. I love the freshness of the sweet orange flavor and the warm aroma of cinnamon. Baked with the buttery sweet potatoes that will melt in your mouth. There you have a heartwarming dish ready to celebrate Thanksgiving, Christmas and New Year.


Print recipe:

Cinnamon Orange Candied Sweet Potatoes

  • Servings: 4 to 6 | Recipe by Leslie at Soups Ahoy
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A heartwarming side dish for Thanksgiving, Christmas and New Year.

Cinnamon Orange Candied Sweet Potatoes

5 small sweet potatoes, peeled, cut into 1/4-inch thick slices, rinsed
4 tablespoons butter, melted, cooled
1 cup regular brown sugar
2/3 teaspoon regular salt
1 large fresh sweet orange, juice and zest
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

Preheat the oven to 375 degrees F.  Cook 1 hour or longer until soft, covered loosely. Another 15 minutes uncovered.

Cut the sweet potatoes in round disc, thin slices, about 1/4 inch thick. Rinse them in cold water to get rid of the starch; drain well. In a large mixing bowl, mix together the butter, sugar, pure vanilla extract, ground cinnamon, salt, orange juice and zest. Add sweet potato slices to the butter mixture a few at a time, toss, toss, coat evenly, place in the baking pan.

In a nonstick baking pan (9 x 13), arrange the sweet potato slices in overlapping rows in layers. Cover the pan loosely with tin foil. Bake for 1 hour until soft, check with a fork. Take the cover off, baste with juice, cook 15 minutes uncovered until brown and sauce thicken.

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