optional for garnish: chopped fresh or dried rosemarysea salt
Preheat the oven to 350°F (180°C).
Peel and cut the sweet potatoes in half lengthwise, then slice into 1/2-inch thick half-moons. Place them into a baking dish with the pecans.
To make the sauce, add all of the ingredients to a saucepan and heat over medium heat. Stir constantly until the butter is fully melted.
When the sauce starts to bubble, stop stirring and allow it to simmer for 2 minutes.
Remove the sauce from heat and pour it over the sweet potatoes and pecans.
Toss well to evenly coat, then cover and place the dish in the oven.
Bake for about 50 minutes, until the potatoes are tender.
Remove the dish from the oven and sprinkle with flaky salt and/or rosemary if you like.
Cool a bit before serving.
*Note that the sauce will be runny right out of the oven, but it thickens as it cools. Cover and store leftovers in the refrigerator for up to 1 week. The sauce will be thick after refrigeration but will thin out as you warm the leftovers in the microwave.
Here's a summary of my Tips & Tricks for this easy candied sweet potato recipe:
My recommended ingredient substitutions & swaps are in Tip #1.
Tip #2 includes the dishes I usually serve alongside baked candied sweet potatoes.
To make this baked sweet potato recipe vegan, see Tip #3.
Tip #4 includes instructions for how to turn leftover sweet potatoes into this delicious dish.
For freezing instructions, read Tip #5.
See how to bake sweet potatoes in the oven at Tip #6.
Tip #7 includes several more options for cooking perfect sweet potatoes: the stovetop, slow cooker, Instant Pot, and even an air fryer!