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Super quick and easy, these delicious Caramelized Sweet Potatoes are a healthy alternative to traditional, sticky, marshmallow recipes. Besides being a fabulous side, they can also be used on salads and in soups.
If you're looking for the easiest, prep-ahead side that everyone will rave about, this Caramelized Sweet Potato recipe is IT!
The only difficult thing about these delicious sweet potatoes was deciding on a name. I oscillated between Caramelized Sweet Potatoes and Candied Sweet Potatoes, but you can clearly see which was the winner.
Candied Sweet Potatoes seemed appropriate since they're like good candy - addictingly delicious and quite irresistible! The only problem was the image that the traditional Candied Sweet Potatoes brought to mind - overly sweet, sticky, gooey, loaded with brown sugar and/or marshmallows. Just try googling Candied Sweet Potatoes and you'll see exactly what I mean. This healthy, delicious side would be out of place on a page like that.
So I went with Caramelized Sweet Potatoes, and I'm quite certain you're going to love them. They can be prepped in advance, then finished in under 10 minutes, right before serving.
Short ingredient list
The ingredients list is simple: sweet potatoes, olive oil, butter, honey, ground coriander and salt. The preparation is even simpler: combine all the ingredients in a pan with a splash of water. Bring the liquid to a boil, then cover and cook for 3 minutes. The potatoes are steamed a bit at first and then the cover is removed, allowing the water to evaporate. That's when the beautiful caramelization process takes place as the sweet potatoes are glazed with the delicious honey/butter mixture.
See what I mean? Easy, super easy! At this point, you're done... except to note the happy smiles when the family (or friends) take the first bite.
Make Plenty!
Oh yes, just a warning: be sure to make plenty, as they'll disappear before you can say, "Caramelized Sweet Potatoes"! The recipe serves four, but you may see sad faces when the bowl's empty before everyone's had their fill.
Café Tips for making these Caramelized Sweet Potatoes
- This recipe calls for ground coriander. Coriander is the seed that cilantro is grown from. If you don't care for cilantro, don't worry, coriander is a totally different flavor. It's a bit citrusy, yet warm at the same time. Don't skip it as it adds a delicious layer of flavor!
- If I have them, I really enjoy using whole coriander seeds and crushing them just before adding them to a recipe for fresh, delicious flavor. For these Caramelized Sweet Potatoes, however, I recommend ground coriander, as it disappears into the delicious glaze.
- This recipe is super easy and comes together in less than 20 minutes. The only thing that is time-consuming at all is peeling and chopping the sweet potatoes. I've got a quick and easy solution for that though - I use my Vidalia chopper and I can have all of the sweet potatoes diced into perfect size pieces in less than a minute. I also use my chopper for onions, bell peppers, potatoes, carrots, apples, squash, cucumbers... It is truly a little kitchen workhorse for me!
- Feel free to swap out the honey in this recipe for maple syrup, also delish!
- These Caramelized Sweet Potatoes can be prepped an hour or two ahead. Just combine everything in a large skillet as instructed in the recipe. Cover and set aside for an hour or two. 10 minutes before dinner, proceed with the cooking part in step 2.
- Guess what? These delicious veggies are way more than a side dish. We've got a FABULOUS salad recipe that uses them too and another coming up. Be sure to put sweet potatoes on your shopping list and you'll be all set to go!
Super quick and easy, these Caramelized Sweet Potatoes are a healthy alternative to traditional, sticky, marshmallow recipes. And they taste like candy!
- 2 large sweet potatoes about 1¾-2 pounds total
- ¼ cup water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons honey
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt more to taste
- fresh finely chopped parsley for garnish if desired.
-
Peel sweet potatoes and cut into ½-inch cubes*.
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Combine all ingredients in a large skillet with a lid. With cover off, bring mixture to a boil over medium-high heat. Stir well. Reduce heat to a maintain a steady simmer, then cover and cook for 3 minutes.
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Remove cover, increase heat to medium and cook, stirring occasionally, until liquid has evaporated and potatoes are tender, golden and caramelized. This will take around 4-6 minutes. If liquid evaporates and potatoes are not tender, add a few tablespoons of water and continue cooking and stirring till tender. You want them tender, but not mushy.
-
Garnish with fresh, chopped parsley, if desired.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
One tip I with using the Vidalia Chopper - I bring the top down until I feel it engage in the vegetable. Then I give it a good whack. If you do it in one stroke, it may be too much pressure for the chopper. I find I can chop the hardest, most dense vegetables using this technique.
Laura says
Can this be cooked ahead and then reheated before serving (like in the oven)?
Chris Scheuer says
Yes, I would warm them in the oven at 325-350˚F, covered then uncover and roast for a few more minutes before serving.
Mary Anne Perlmutter says
Just made this for dinner tonight. Super easy, very fast and so yummy. I used Maple syrup for a great fall taste. Thank you for this lovely recipe.
Chris Scheuer says
Thanks, Mary Anne! I'm glad you enjoyed it!
Holly says
Why did you rate it one star then? If you liked it as much as you’re saying you should change the rating to five stars. Just sayin’
That said, this recipe is super delicious! Making it again for Thanksgiving.
Chris Scheuer says
Thanks, Holly!
Laura Adams says
😉 - that drives me crazy!
Great recipe, Chris - as usual. Thanks! (Also fixing it for Thanksgiving.)
Chris Scheuer says
Thanks, Laura!
Michelle says
Love these sweet potatoes on any arugula salad. We've made this recipe several times, finally convincing me to get the Vidalia Chop Wizard.
Chris Scheuer says
That Vidalia chopper definitely makes this recipe a breeze. Thanks for sharing your result, Michelle!
Anita says
Can this be prepped and put in the refrigerator in the pan overnight and then cooked the next day?
Chris Scheuer says
Hi Anita, if you wanted to prep this ahead, I would just peel and dice the sweet potatoes and store them in a ziplock bag or other type of storage container. Then you could combine the other ingredients in a small jar. The next day, combine the two in a pan and proceed with the recipe.
Enjoy!
Janice Strayer says
What flavor honey do you recommend? Orange Blossom, Wildflower, etc.
Chris Scheuer says
Hi Janice, just use your favorite. I usually have wildflower on hand but others would be good too!
Julia says
This was really good and so easy to make! Definitely a keeper. Very tasty. Thank you for a great recipe!
Chris Scheuer says
Yay! Thanks so much for taking the time to leave a comment!
Mike Nixon says
The marshmallow topped was always a family favorite, but this is my new goto recipe for any pot luck.
Getting a tool to help with the Dicing was key to making this easy.
Chris Scheuer says
That's awesome Mike. Yes, the tool makes a huge difference!
Terese says
You can really taste the honey in these, I'm not a fan of honey, so next time I make them I'm thinking of using maple syrup instead of the honey.
Chris Scheuer says
That's a great idea Terese, if you're not a fan of honey. Also some honeys are stronger tasting than others. Maple syrup would be delicious!
Sandra Garth says
I've never been a fan of the marshmallow topping and this is much better than zapping them in the microwave like I usually do.
Chris Scheuer says
Thank you Sandra! Yes, I just got tired of the "traditional" fall sides and wanted to find something healthy and new.
Liz says
I definitely prefer these over the marshmallow topped sweet potatoes! And I love roasted squash in an autumn salad, so I bet these sweet potatoes would be a terrific addition, too!
Chris Scheuer says
It's hard not to like these Liz, so full of flavor!
John/Kitchen Riffs says
This looks terrific! Sweet, but not overly so. Love sweet potatoes, and they take so well to all sorts of different flavorings. This is my kind of dish -- thanks.
Chris Scheuer says
They're kind of a beautiful blank pallet to combine new flavors on!
Barb Bowen says
Made this recipe last night for my husband,adult son and myself!! Should have doubled recipe!! Delicious..
Chris Scheuer says
Oh, that makes me smile on the inside and out Barb! So glad they worked for you!
Abbe@This is How I Cook says
Though my husband is a marshmallow person, I think I will be able to sway him with the word "caramelized". Thanks Chris!
Chris Scheuer says
You bet Abbe!
Susan says
I am going to make these for Thanksgiving but I probably won't wait that long to try them for myself. Love the cute little size, more browned bits on all those sides! I even have that great cutting gadget to use. Love these!
Chris Scheuer says
It's fun to do a "test run" on new recipes before the holidays, isn't it Susan?
Summer says
Looks fantastic♥
Chris Scheuer says
Thanks Summer! Love your name 🙂
Angie@Angie's Recipes says
A perfect autumnal side dish, Chris.
Chris Scheuer says
Thanks Angie! it does check all the boxes for fall flavors!
cheri says
Hi Chris, what a beautiful dish, love the addition of coriander. Can't wait to see the other recipes up your sleeve;)
Chris Scheuer says
We've got some good ones Cheri! Stay tuned!
Karen (Back Road Journal) says
A delicious dish for the fall season.
Chris Scheuer says
It is perfect for fall and all the special occasions of the season!
Jennifer @ Seasons and Suppers says
That is just sweet potato perfection there! Simply perfect 🙂
Chris Scheuer says
Thanks Jennifer.!
Ginny Hartzler says
These look so beautiful! And perfect for October. They look like they would melt in your mouth. And perfect for any meal, including breakfast instead of home fries!
Chris Scheuer says
That's a great idea Ginny, I hadn't thought about breakfast but now I'm imagining them with a few sunny side up eggs, yum!
Jenna says
I can't stand the gooey marshmallow covered sweet potato dishes, this looks so elegant and perfect! Love the coriander in there, and I will check out the Chop Wizard, I hate cutting sweet potatoes!
Chris Scheuer says
I'm with you Jenna on the marshmallows. Do check out the Chop Wizard, it saves so much time!
Tricia @ Saving room for dessert says
This will be a big favorite in our house! Can't wait to see what you do with the salad and appetizer recipes 🙂 Have a wonderful week Chris!
Chris Scheuer says
Thanks Tricia, I'm excited about both the salad and the appetizer. Hope your week gets off to a great start too!
Monique says
I love the size!
Little bites..
Chris Scheuer says
Yes! They look so nice on a serving platter!
Charlotte Moore says
How funny!! I just grated a big sweet potato on Thursday on a large grate. I put coconut oil. coconut sugar, cinnamon, maple syrup, grated nutmeg and orange juice after it started to caramelize. I had made something similar in the oven with them cut in cubes but never grated on the stove top. We LOVED it. I didn't have a name since I just made it up and never measured a thing. HA!!!
This looks yummy!! I have never used coriander.
Chris Scheuer says
Sounds like you and I are thinking alike Charlotte!
sue | theviewfromgreatisland says
Coriander is such a unique flavor for these sweet potatoes, Chris, great idea!
Chris Scheuer says
Thanks Sue, I love the subtle yet unique flavor that coriander adds.