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Candied-Ginger Sweet Potatoes

 Candied-Ginger Sweet Potatoes
I don’t like sweet potatoes, so when my cousin served these last Thanksgiving, I took some just to be polite. The delectable blend of maple, apricot and ginger flavors made me go back for seconds!
8-10 ServingsPrep: 20 min. Bake: 40 min.


  • 4 pounds sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 cup maple syrup
  • 1/3 cup chopped crystallized ginger
  • 1/3 cup apricot preserves
  • 2 tablespoons butter
  • 1/2 teaspoon salt


  • Place the sweet potatoes in a 15-in. x 10-in. x 1-in. baking pan.
  • Drizzle with oil; toss to coat. Bake, uncovered, at 450° for 30
  • minutes, stirring twice.
  • In a microwave-safe bowl, combine the remaining ingredients. Cover
  • and microwave on high for 1-2 minutes or until heated through. Pour
  • over sweet potatoes; toss to coat. Bake 10-15 minutes longer or
  • until tender. Yield: 10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 251 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 162 mg sodium, 51 g carbohydrate, 3 g fiber, 2 g protein.