Convection-Baked Candied Sweet Potatoes

Emily Farris
Emily Farris
November 16, 2020
Don’t tell my Midwestern dad, but it’s totally possible to make delicious candied sweet potatoes without marshmallows. This version, made in the Anova Precision Oven, produces perfectly soft potatoes that still have just enough bite to not fall apart when you spoon them from the pan at Thanksgiving dinner. The candy glaze is made with brown sugar, maple syrup, cinnamon, ginger, and a generous amount of really good vanilla. The entire stick of butter doesn’t hurt, either. Note: After further testing, this recipe has been updated to use a shorter cooking time.
Prep Time
Cook Time
Convection-Baked Candied Sweet Potatoes
8 Tbsp (1 stick)
unsalted butter, plus more for greasing the pan
1 cup
brown sugar
¼ cup
maple syrup
3 Tbsp
1 tsp
kosher salt
1 tsp
ground cinnamon
½ tsp
ground ginger
2 tsp
vanilla paste or high-quality vanilla extract
sweet potatoes, about 4.25 lb (1.9kg) total, peeled and sliced into 1/2-inch (1.2cm) cubes

1. Preheat the Oven and Prepare Pan

Grease a 9- by 13-inch (23 by 33cm) baking dish with butter.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

2. Prepare Glaze

Combine the butter, sugar, maple syrup, water, salt, cinnamon, and ginger in a medium saucepan. Bring to a boil over medium heat. Continue to boil, without stirring, for 2 minutes. Remove from the heat and stir in the vanilla.
Prepare Glaze

3. Glaze Potatoes

Combine the potatoes and glaze in the prepared pan. Toss to coat the potatoes evenly with the glaze.
Glaze Potatoes

4. Cook

Transfer to the oven and cook, stirring every 15 minutes, until tender, about 45 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:45 Timer

5. Serve

Remove from the oven and serve warm.
© 2013 - 2024 Anova Applied Electronics, Inc.