These Candied Sweet Potatoes are roasted sweet potato rounds coated in a maple butter glaze with toasted pecans. They’re a gluten-free and vegan twist on the classic Thanksgiving side dish and perfect for any holiday meal! Dairy-free, naturally sweetened and paleo-friendly.
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Vegan Candied Sweet Potatoes Recipe
Looking for a cozy and delicious side dish to add to your Thanksgiving meal? These Candied Sweet Potatoes are thinly sliced sweet potato rounds baked with maple syrup, vegan butter, and cozy fall spices. They are a gluten-free and dairy-free twist on the traditional Thanksgiving side dish and instead of making them on the stove-top, you bake the casserole in the oven.
Ingredients you need
- Sweet potatoes: peeled and cut into ½ inch rounds
- Vegan butter: We use Miyokos butghee or unsalted grassfed butter work too for a paleo-friendly option.
- Maple syrup: You can sub with Lakanto sugar-free maple syrup or any sticky liquid sweetener for a lower sugar / lower carb option.
- Coconut sugar: You can sub with Lakanto golden monk fruit sweetener or any brown sugar substitute for a lower sugar / lower carb option.
- Vanilla
- Cinnamon
- Salt
- Nutmeg
Garnish:
- Chopped fresh rosemary
- Chopped toasted pecans
How to make Candied Sweet Potatoes
- Preheat oven and prepare the baking dish: Preheat the oven to 350F. Lightly grease a 9×13 inch baking dish with avocado oil spray or coconut oil spray.
- Arrange sweet potatoes: Place the sliced sweet potatoes in an even layer in the dish.
- Make the sauce: In a medium saucepan, add the butter and melt over medium heat. Stir in the maple syrup, coconut sugar, cinnamon, nutmeg and the remaining 1/8 teaspoon salt. Bring to a gentle boil and let the mixture boil, undisturbed for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract.
- Bake: Pour the sauce mixture evenly over the potatoes. Toss to coat them evenly in the sauce. Bake for 20 minutes. After 20 minutes, stir the potatoes and cover with foil. Place the foil back and bake again for an additional 25-30 minutes, or until the potatoes are tender and caramelized.
- Cool: Remove the pan from the oven and remove the foil. Allow to cool uncovered for 10 minutes, for the sauce to thicken up.
- Garnish and serve: Sprinkle with chopped fresh rosemary and pecans. Serve warm.
How to make ahead
Prepare these gluten free candied sweet potatoes as directed before baking, then cover the pan tightly with plastic wrap or beeswax wrap, then store in the refrigerator overnight or up to 48 hours.
When ready to bake, remove the pan from the fridge at least 30 minutes before baking. Bake for 20 minutes. After 20 minutes, stir the potatoes and cover with foil. Place the foil back and bake again for an additional 25-30 minutes, or until the potatoes are tender and caramelized.
Remove the pan from the oven and remove the foil. Allow to cool uncovered for 10 minutes, for the sauce to thicken up.
Sprinkle with chopped fresh rosemary and pecans. Serve warm.
How to freeze
Transfer to a large resealable freezer bag or airtight container and store in the freezer for up to 3 months.
How to reheat from frozen
To reheat, bake it in the oven at 350°F for 20 minutes or until warm.
More easy Thanksgiving side dish recipes:
Low Carb Sweet Potato Casserole
Air Fryer Roasted Sweet Potatoes
These Candied Sweet Potatoes are sliced sweet potato rounds coated in a maple butter glaze with toasted pecans. They're a gluten-free and vegan twist on the classic Thanksgiving side dish and perfect for any holiday meal!
- 5-6 medium sweet potatoes peeled and cut into ½ inch rounds
- 4 tablespoons vegan butter , ghee or unsalted butter if not dairy-free
- 1/4 cup pure maple syrup
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 teaspoon fine grain sea salt or kosher salt
- ¼ tsp nutmeg
- Chopped fresh rosemary
- Chopped toasted pecans
Preheat the oven to 350F. Lightly grease a 9x13 inch baking dish with avocado oil spray or coconut oil spray.
Place the sliced sweet potatoes in an even layer in the dish.
- In a medium saucepan, add the butter and melt over medium heat. Stir in the maple syrup, coconut sugar, cinnamon, nutmeg and the remaining 1/8 teaspoon salt. Bring to a gentle boil and let the mixture boil, undisturbed for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract.
Pour the sauce mixture evenly over the potatoes. Toss to coat them evenly in the sauce. Bake for 20 minutes. After 20 minutes, stir the potatoes and cover with foil. Place the foil back and bake again for an additional 25-30 minutes, or until the potatoes are tender and caramelized.
Remove the pan from the oven and remove the foil. Allow to cool uncovered for 10 minutes, for the sauce to thicken up.
Sprinkle with chopped fresh rosemary and pecans. Serve warm.
How to make ahead
Prepare as directed before baking, then cover the pan tightly with plastic wrap or beeswax wrap, then store in the refrigerator overnight or up to 48 hours.
When ready to bake, remove the pan from the fridge at least 30 minutes before baking. Bake for 20 minutes. After 20 minutes, stir the potatoes and cover with foil. Place the foil back and bake again for an additional 25-30 minutes, or until the potatoes are tender and caramelized.
Remove the pan from the oven and remove the foil. Allow to cool uncovered for 10 minutes, for the sauce to thicken up.
Sprinkle with chopped fresh rosemary and pecans. Serve warm.
How to freeze
Transfer to a large resealable freezer bag or airtight container and store in the freezer for up to 3 months.
How to reheat from frozen
To reheat, bake it in the oven at 350°F for 20 minutes or until warm.
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