Candied sweet potatoes are not the side dish you spoon onto your plate for a wholesome dose of veggies. In fact, with a dollop of whipped cream, these could be billed as dessert. But we're serving these next to the turkey and roasted Brussels sprouts for that mix of flavors that makes the Thanksgiving plate so colorful and varied.
To further amp up the sweetness of roasted sweet potatoes, these spuds are bathed in a buttery brown sugar glaze that leaves them with a glossy sheen.
Pineapple Juice for a Sweeter Glaze
The knock-out glaze for these sweet potatoes is made with butter, brown sugar, and pineapple juice. The added sugar in the juice helps this sauce to thicken up pretty quickly and lends an extra layer of flavor to this dish. If you want to cut through some of the sweetness, add a splash of lemon juice to the glaze mixture before serving.
Candied Sweet Potatoes
4 pounds sweet potatoes (about 5 medium), peeled
1/2 cup unsweetened pineapple juice
4 tablespoons unsalted butter
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Cut the potatoes in half crosswise. Cut each half into quarters.
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium heat, then simmer, reducing the heat as needed, until the potatoes are barely fork-tender, 3 to 5 minutes. Drain the potatoes and set aside.
Meanwhile, combine the pineapple juice, butter, sugar, cinnamon, nutmeg, and salt in a wide, high-sided skillet over medium-high heat. Stir continuously to dissolve the sugar. Bring to a boil, then add the potatoes. Cook, stirring occasionally, until the liquid is reduced and thickened to form a glaze over the potatoes, 10 to 12 minutes. Serve immediately.
- Make ahead: The potatoes can be boiled up to 1 day in advance. Cool to room temperature, then store in an airtight container in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.