Melting Candied Sweet Potatoes

6 Servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour

Melting Candied Sweet Potatoes are the perfect melt-in-your-mouth roasted potato rounds prepped in brown sugar, butter, and spices.

These amazing candied melting sweet potatoes are the ultimate Side Dish to serve along with a holiday meal. Not only are they mouthwateringly delicious, but they are super easy to make! Try our Mashed Sweet Potatoes, Sweet Potato Biscuits, or Twice Baked Sweet Potatoes for more favorite sweet potato recipes.

About our Melting Candied Sweet Potatoes Recipe

Melting Potatoes are made by roasting potato slices at a high temperature. The sweet potato rounds will start to crisp up on the outside during the oven time. But, adding liquid to the dish for the last few minutes of baking makes the potatoes absorb the moisture and turns them perfectly moist inside. That soft, melty texture gives the classic side dish its name because the potatoes genuinely melt in your mouth.

In this candied version, you get the same crisp outside and melty outside, but with the addition of brown sugar and spice coating. Toss the potatoes in brown sugar and butter sauce before baking. The dark, sweet flavor of the brown sugar is the perfect complement to the sweet potatoes’ natural flavor. Plus, ginger, nutmeg, and cinnamon add some more festive flavor to the coating.

Melting Candied Sweet Potatoes ingredients
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Melting Candied Sweet Potatoes Ingredients

  • Sweet potatoes: You only need a few simple ingredients for Melting Candied Sweet Potatoes, the first of which is the sweet potatoes. Get thin tube-shaped sweet potatoes, and make sure that you check them for any soft spots or apparent blemishes when you’re picking them out.
  • Brown sugar: By whisking the brown sugar into melted unsalted butter, it’s easy to coat the sweet potato slices evenly in sugar. As the potatoes bake, the brown sugar will caramelize to give the dish a rich, sweet, caramelized flavor.
  • Spices: Balance out the sweet brown sugar with some seasonal spices. ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon ginger are all you need to give the sweet potatoes the most comforting flavor ever.
  • Water: The last step is adding a cup of water to the pan. This may seem strange, but as the potatoes finish baking, they’ll soak up the water, which gives them their soft, melty texture on the inside.
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Kitchen Tools & Equipment

Baking Sheet: It is important to use a metal baking pan and not a glass dish because the glass will get too hot and burn the potatoes. The metal distributes the heat better so they will caramelize without burning.

Oven Mitts: You are pulling your hot pans in and out a few times and you will be holding onto the pans while flipping all the potatoes. So you definitely want a good pair of oven mitts that don’t retain too much heat and are thick enough to hold the pans for long periods without burning you.

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How to Make Melting Candied Sweet Potatoes

Time needed: 1 hour.

  1. Prep Work

    Preheat your oven. Peel the sweet potatoes and cut them into even rounds, 1 inch thick. Set out your baking sheet.Melting Candied Sweet Potatoes cut in mixing bowl

  2. Season the Potatoes

    Melt butter in a microwave-safe bowl. Whisk the brown sugar, salt, cinnamon, nutmeg, and ginger into the butter until combined. Toss the sweet potatoes in the butter and seasonings to coat.Melting Candied Sweet Potatoes ingredients in mixing bowl

  3. Bake the Potatoes

    Lay the sweet potatoes out in a single layer on your baking sheet. Then bake for 20 minutes. Use a spatula to flip the potatoes and bake for an additional 20 minutes.Melting Candied Sweet Potatoes on baking pan

  4. “Melt” the Potatoes

    Flip the cooked potatoes once more. Add the water and bake for 15 more minutes. Take the potatoes from the oven and serve them hot.Melting Candied Sweet Potatoes on baking pan adding water

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Nutritional Facts

Nutrition Facts
Melting Candied Sweet Potatoes
Amount Per Serving
Calories 200 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 224mg10%
Potassium 398mg11%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 14g16%
Protein 2g4%
Vitamin A 16322IU326%
Vitamin C 3mg4%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Melting Candied Sweet Potatoes Tips & Tricks

  1. Don’t Panic!
    • So when you flip your potatoes the first time, and definitely the second time, you might panic and think your potatoes are burning. But don’t worry! The water will turn that char into an amazing caramelized crust.
  2. Cut your Potatoes Evenly
    • Most roasted sweet potato dishes, it’s okay if the potatoes are a little uneven but for this recipe to work you want evenly cut rounds. If they are too thin, they will definitely burn and if they are too thick, they won’t soften all the way through.
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What to Pair With Melting Candied Sweet Potatoes

Thanksgiving: Tender, buttery sweet potatoes are the perfect side dish for your Roasted Turkey dinner. Serve them along with other with other Thanksgiving sides like Green Bean Casserole and Dinner Rolls. The would taste amazing with some tart Cranberry Sauce to balance the sweetness.

Cheese: These wonderfully decadent potatoes would taste amazing with a little creamy cheese crumble on top. Soft, creamy cheese like goat cheese, blue cheese, or feta cheese would all go perfectly with the caramely, buttery flavors and natural earthiness of the potatoes.

Melting Candied Sweet Potatoes on baking pan
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How to Store Melting Candied Sweet Potatoes

Store: Don’t leave Melting Candied Sweet Potatoes at room temperature for more than 2 hours. To keep leftovers, you can cover the dish in plastic wrap or transfer the potatoes to an airtight container. Then store them in the fridge for 4-5 days.

Reheat: These are best reheated in the oven. Place the potatoes in a baking dish and add a splash of water to keep them from drying out. Cover with foil and bake at about 300-350 degrees until heated through.

Freeze: Melting Candied Sweet Potatoes freeze wonderfully! Just pop them in a freezer safe container and freeze for up to 5 months. To reheat, thaw them overnight in the fridge then use the instructions above.

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Ideas to Serve Melting Candied Sweet Potatoes

Marshmallows: For a throwback to the casserole version, add delicious marshmallows to your Melting Sweet Potatoes. Prep the sweet potatoes and bake according to the recipe. Add mini marshmallows to the top, and broil for 30 seconds to toast them until golden brown and gooey. 

Nuts: These incredibly soft and tender potatoes would go great with some crunchy nuts for texture. Toast nuts like pecans, walnuts, hazelnuts or pistachios in a dry skillet until fragrant. Roughly chop the nuts and serve as a garnish. Toasted seeds like pepitas or sunflower seeds would taste delicious too!

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FAQ for Melting Candied Sweet Potatoes

Can you make Melting Candied Sweet Potatoes ahead of time?

You can absolutely prep Candied Sweet Potatoes the night before you’re serving them. Just assemble and bake the dish as usual. Then let the Melting Candied Sweet Potatoes cool down, cover them, and store them in the fridge overnight. The next day, you can pop them in the oven for a few minutes to reheat them right before serving.

Why are the called Melting Potatoes?

The reason these are called Melting Sweet Potatoes is because they get so incredibly tender they melt in your mouth! It’s almost like they turn into mashed potatoes inside with buttery brown sugar goodness as a crispy coating outside.

Do you have to peel the potatoes before roasting them?

Yes, you definitely want to peel the sweet potatoes before slicing them and roasting them. Not only do they taste better without the skin, but the skin will keep the potatoes from absorbing all the water at the end. They will be soft but they won’t have that amazing melting texture.

Melting Candied Sweet Potatoes on serving plate 1x1

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Melting Candied Sweet Potatoes

Melting Candied Sweet Potatoes are the perfect melt-in-your-mouth roasted potato rounds prepped in brown sugar, butter, and spices.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1 1/2 pounds sweet potatoes , thin tube ones, peeled and sliced 1 inch thick
  • 4 tablespoons butter , melted
  • 1/4 cup brown sugar , packed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1 cup water


  • Preheat oven to 400 degrees.
  • Toss the potatoes in the mixture of the butter, brown sugar, salt, cinnamon, nutmeg, and ginger.
  • Put the sweet potatoes in a single layer on a metal baking pan and bake for 20 minutes.
  • Flip the potatoes and bake an additional 20 minutes.
  • Flip the potatoes again, add the water, and bake an additional 15 minutes.


Calories: 200kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 224mg | Potassium: 398mg | Fiber: 3g | Sugar: 14g | Vitamin A: 16322IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg
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Melting Candied Sweet Potatoes Variations

Maple Pecan: Instead of using brown sugar, swap in maple syrup for the butter sauce. Add chopped pecans to the sauce as well for some crunch. After the potatoes are done baking, serve them with more crushed, toasted pecan pieces. You could also use walnuts or pistachios!

Spicy: Another way to add extra flavor is with some spice. Whisk a dash of cayenne pepper into the brown sugar and butter mixture, then coat the sweet potatoes. It will create a delicious blend of spicy and sweet in your Melting Candied Sweet Potatoes.

Melting Candied Sweet Potatoes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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