Citrus-Glazed Candied Sweet Potatoes

Why This Citrus-Glazed Candied Sweet Potatoes Works

In the oven, the sweet potato slices slowly soak up the warm citrus syrup. The orange and lemon juice keep the brown sugar and honey from turning hard, so the liquid stays loose at first and can slide between all the slices. As it bakes under the foil, the sweet potatoes steam in that syrup. They start to soften all the way through while the liquid seeps into them instead of just sitting on top.

After the foil comes off, the heat has a different job. The juices cook down and the sugar and honey start to thicken. The butter melts into everything and gives the glaze a smooth, shiny feel that clings to the sweet potatoes instead of running off. By the end, the slices are tender but still hold their shape, and the glaze is sticky and bubbling around the edges. The pecans toast on top during this last bit of baking, so they stay crunchy against the soft, candy-like sweet potatoes.

Mistakes To Avoid

Cutting the sweet potatoes much thicker than 1/4 inch means the centers stay firm while the edges soften and break down. The glaze then soaks into the outer parts only, so the dish ends up with uneven texture and some slices still a bit hard in the middle.

Letting the pan bake uncovered the whole time causes the liquid to evaporate too fast. The sugars on top start to darken and harden while the sweet potatoes underneath are still not fully tender, so the top layer can turn sticky and almost burnt.

Pouring the citrus mixture over the sweet potatoes without spreading it around leaves dry patches. Those slices that don’t get coated never really candy, so they come out pale and plain while other pieces sit in a thick, sticky pool.

Adding the pecans at the start instead of near the end makes them sit in hot syrup for too long. They soften, lose their crunch, and can even taste a bit scorched from the sugar darkening around them.