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Candied Maple Bourbon Sweet Potatoes: Easy Holiday Side Dish

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These candied maple bourbon sweet potatoes are what happens when you stop trying to impress anyone and just cook what feels right. They are not your grandmother’s sweet potato casserole — they are better, with bourbon that whispers warmth and maple syrup that caramelizes into sticky, glossy edges.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ cup pure maple syrup (Grade A Dark Amber preferred)
  • ¼ cup bourbon (such as Bulleit or Woodford Reserve)
  • 3 tablespoons unsalted butter
  • 2 tablespoons brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg, freshly grated if possible
  • ½ cup chopped pecans, toasted (optional)
  • Flaky sea salt (such as Maldon), for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Wash and peel the sweet potatoes. Cut them into 1-inch cubes, keeping them uniform in size.
  3. In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet (use two sheets if needed to avoid overcrowding).
  4. Roast for 20 minutes, until fork-tender and edges are just starting to brown.
  5. While the potatoes roast, make the bourbon maple glaze: In a small saucepan over medium heat, combine maple syrup, bourbon, butter, brown sugar, vanilla extract, smoked paprika, cinnamon, and nutmeg. Whisk gently as the butter melts. Bring to a gentle simmer and cook for 3-4 minutes, whisking occasionally, until thickened slightly and fragrant. Remove from heat.
  6. Transfer the par-roasted sweet potatoes to a 9×13-inch baking dish. Pour the warm glaze over the top and toss gently with a spatula until every piece is coated.
  7. Bake for 25-30 minutes, stirring halfway through, until the glaze is thick, sticky, and caramelized on the edges.
  8. Remove from the oven and let rest for 5 minutes. Sprinkle with toasted pecans and a pinch of flaky sea salt right before serving.

Notes

For a dairy-free version, substitute butter with coconut oil or vegan butter. For a nut-free version, skip the pecans or use toasted pumpkin seeds. To make it alcohol-free, substitute bourbon with apple cider and add an extra tablespoon of maple syrup. The dish can be assembled up to two days in advance; refrigerate covered and add 10-15 minutes to baking time. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: candied sweet potatoes, maple bourbon sweet potatoes, holiday side dish, Thanksgiving sweet potatoes, bourbon sweet potatoes, gluten-free sweet potatoes, vegetarian side dish

Find it online: https://spoonmira.com/candied-maple-bourbon-sweet-potatoes-easy-holiday-side-dish/