Glazed Sweet Potatoes Recipe
Glazed Sweet Potatoes Recipe photo by Taste of Home

Glazed Sweet Potatoes Recipe

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Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now they've become favorites with her grandchildren as well! —Rosemary Pryor, Pasadena, Maryland
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 8 servings


  • 2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained
  • 1/4 cup butter, cubed
  • 1/4 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 cup: 173 calories, 6g fat (4g saturated fat), 15mg cholesterol, 68mg sodium, 30g carbohydrate (20g sugars, 2g fiber), 1g protein


  1. If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks.
  2. Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes.
  3. Bake, uncovered, 30-40 minutes or until heated through. Yield: 8 servings.
Originally published as Glazed Sweet Potatoes in Taste of Home February/March 1993, p35

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Reviewed Apr. 30, 2016

"So delicious! My whole family loved this. I will definitely be making these again."

Reviewed Mar. 15, 2016

"Delicious. I cut recipe in half. Steamed the potatoes till tender instead of boiling. Melted the butter, sugar and syrup (used sugar-free) together to make a glaze. Added potatoes tossing gently to coat and thicken and till heated through. Great substituting carrots or butternut squash."

Reviewed Oct. 31, 2015

"Wow! I'm making this for Thanksgiving. Thanks, Rosemary, for sharing this recipe. I cut the recipe down to fit into two ramekins. I used frozen cubed sweet potatoes. Delicious."

Reviewed Aug. 19, 2015

"Excellent flavor. Will make this again."

Reviewed Dec. 1, 2014

"Doubled the glaze recipe, and then I never stirred it once I poured it on the potatoes. I basted it so the potatoes wouldn't break apart. Came out beautiful and everyone LOVED it!"

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