Brandied Candied Sweet Potatoes: A Gourmet Holiday Side Dish

Sweet potatoes are a holiday staple, but sometimes the traditional marshmallow-topped casserole just doesn’t cut it. If you’re looking to elevate your sweet potato game this year, look no further than these Brandied Candied Sweet Potatoes. This recipe takes the classic sweetness and richness of sweet potatoes and infuses them with the warmth of brandy and a delightful candied coating. The result is a sophisticated and utterly irresistible side dish that will impress your guests and leave them craving more.

This recipe is more than just a sugary treat. The brandy adds a layer of complexity and depth of flavor that perfectly complements the natural sweetness of the sweet potatoes. The candied coating provides a satisfying crunch and a beautiful glossy finish. It’s a perfect balance of sweet, savory, and boozy that will make your holiday meal truly special.

## Why This Recipe Works

* **Flavor Depth:** The brandy isn’t just for show! It enhances the natural sweetness of the sweet potatoes, adding a warm, boozy note that elevates the entire dish. The addition of spices like cinnamon and nutmeg further amplifies the flavor profile.
* **Texture Contrast:** The soft, tender sweet potatoes are perfectly contrasted by the crisp, candied coating. This textural interplay makes each bite exciting and satisfying.
* **Beautiful Presentation:** These Brandied Candied Sweet Potatoes are not only delicious, but also visually stunning. The glossy, candied coating and vibrant orange color make them a show-stopping addition to your holiday table.
* **Make-Ahead Option:** You can prepare the sweet potatoes and brandy sauce ahead of time and assemble them just before baking. This makes it a great option for busy holiday schedules.
* **Versatile:** While perfect for Thanksgiving or Christmas, these sweet potatoes are also a delicious side dish for any special occasion or even a weeknight meal.

## Ingredients You’ll Need

* **Sweet Potatoes:** Choose firm, unblemished sweet potatoes with a smooth skin. About 2-3 pounds is ideal.
* **Butter:** Unsalted butter adds richness and flavor to the sauce.
* **Brown Sugar:** Light or dark brown sugar works well, depending on your preference for sweetness and molasses flavor. Dark brown sugar will result in a richer, deeper flavor.
* **Brandy:** Use a good quality brandy that you enjoy drinking. Cognac also works well. The alcohol will cook off during baking, leaving behind a delicious flavor.
* **Maple Syrup:** Adds a touch of natural sweetness and enhances the caramelization process.
* **Cinnamon and Nutmeg:** These warm spices complement the sweet potatoes and brandy beautifully.
* **Salt:** A pinch of salt balances the sweetness and enhances the other flavors.
* **Pecans (Optional):** Adds a nutty crunch and visual appeal. Toasted pecans are recommended.

## Detailed Recipe Instructions

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes

### Step 1: Prepare the Sweet Potatoes

1. **Preheat the oven to 375°F (190°C).**
2. **Wash and peel the sweet potatoes.** Thoroughly wash the sweet potatoes under cold running water. Use a vegetable peeler to remove the skin.
3. **Cut the sweet potatoes into 1-inch cubes.** Consistent sizing ensures even cooking. You can also cut them into thick slices if you prefer, but cubing is recommended for better caramelization.
4. **Place the sweet potatoes in a large bowl.**

### Step 2: Make the Brandy Sauce

1. **In a medium saucepan, melt the butter over medium heat.**
2. **Add the brown sugar, brandy, maple syrup, cinnamon, nutmeg, and salt.**
3. **Stir constantly until the sugar is dissolved and the sauce is smooth.** This should take about 2-3 minutes. Make sure there are no lumps of brown sugar remaining.
4. **Bring the sauce to a simmer and cook for 1 minute.** This allows the flavors to meld together.
5. **Remove the saucepan from the heat.**

### Step 3: Combine and Bake

1. **Pour the brandy sauce over the sweet potatoes in the bowl.**
2. **Toss to coat the sweet potatoes evenly with the sauce.** Ensure that every piece is well coated for maximum flavor.
3. **Transfer the sweet potatoes to a 9×13 inch baking dish.** Spread them in a single layer for even baking and caramelization. If using a smaller dish, the cooking time may need to be adjusted.
4. **Cover the baking dish with aluminum foil.** This will help the sweet potatoes cook through without burning.
5. **Bake for 30 minutes.**
6. **Remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the sauce has thickened and caramelized.** The sauce should be bubbly and slightly sticky.
7. **If using pecans, sprinkle them over the sweet potatoes during the last 5 minutes of baking.** This will toast the pecans and enhance their flavor.

### Step 4: Serve and Enjoy

1. **Remove the baking dish from the oven and let it cool slightly before serving.** This allows the sauce to thicken further.
2. **Serve the Brandied Candied Sweet Potatoes warm.** They are a perfect addition to any holiday meal or special occasion.
3. **Garnish with extra pecans (optional).**

## Tips for Perfect Brandied Candied Sweet Potatoes

* **Choose the Right Sweet Potatoes:** Look for firm sweet potatoes with smooth, unblemished skin. Avoid any that are soft or have bruises.
* **Cut Sweet Potatoes Evenly:** Ensure that the sweet potatoes are cut into uniform sizes for even cooking. This prevents some pieces from being overcooked while others are undercooked.
* **Don’t Overcook the Sauce:** Be careful not to overcook the brandy sauce, as it can become too thick and sticky. Simmering for just 1 minute is sufficient.
* **Use a Good Quality Brandy:** The flavor of the brandy will shine through in the final dish, so use a good quality brandy that you enjoy drinking. Cognac is also a great option.
* **Adjust the Sweetness to Your Liking:** If you prefer a less sweet dish, you can reduce the amount of brown sugar or maple syrup.
* **Toast the Pecans:** Toasting the pecans before adding them to the sweet potatoes will enhance their flavor and add a delightful crunch.
* **Use Parchment Paper for Easy Cleanup:** Line the baking dish with parchment paper for easy cleanup. This prevents the sweet potatoes from sticking to the dish.
* **Don’t overcrowd the pan**: Overcrowding the pan with sweet potatoes will steam them instead of roasting them, and this will result in less caramelization.
* **Add a pinch of Cayenne pepper**: Adding a very small pinch of cayenne pepper to the sauce will add a subtle heat that complements the sweetness of the sweet potatoes and brandy.

## Variations and Substitutions

* **Bourbon Candied Sweet Potatoes:** Substitute bourbon for the brandy for a slightly different flavor profile.
* **Rum Candied Sweet Potatoes:** Use rum instead of brandy for a tropical twist.
* **Spiced Candied Sweet Potatoes:** Add a pinch of ground ginger or allspice to the sauce for extra warmth and spice.
* **Nut-Free:** Omit the pecans for a nut-free version.
* **Vegan:** Substitute the butter with vegan butter or coconut oil. Ensure the maple syrup is 100% pure and not blended with corn syrup.
* **Add Orange Zest:** A teaspoon of orange zest added to the sauce provides a bright, citrusy note.
* **Cranberries:** Add fresh or dried cranberries during the last 15 minutes of baking for a tart and festive touch.
* **Apples:** Dice one apple (like Granny Smith or Honeycrisp) and toss it with the sweet potatoes before baking. The apples add a nice tartness and texture.

## Make-Ahead Instructions

These Brandied Candied Sweet Potatoes can be partially prepared ahead of time, making them a convenient option for holiday gatherings.

1. **Prepare the sweet potatoes:** Peel and cube the sweet potatoes as directed in the recipe.
2. **Make the brandy sauce:** Prepare the brandy sauce according to the recipe instructions.
3. **Store separately:** Store the sweet potatoes and brandy sauce separately in airtight containers in the refrigerator for up to 2 days.
4. **Assemble and bake:** When ready to bake, toss the sweet potatoes with the brandy sauce, transfer to a baking dish, and bake as directed in the recipe.

## Storage Instructions

* **Store:** Leftover Brandied Candied Sweet Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the sweet potatoes in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally. You can also reheat them in a skillet over medium heat.
* **Freeze:** While not ideal, you can freeze these sweet potatoes. Be aware that the texture may change slightly upon thawing. Store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

## Serving Suggestions

These Brandied Candied Sweet Potatoes are a versatile side dish that pairs well with a variety of main courses.

* **Holiday Meals:** Perfect for Thanksgiving, Christmas, or Easter.
* **Roasted Chicken or Turkey:** The sweetness of the sweet potatoes complements the savory flavors of roasted poultry.
* **Pork Tenderloin:** A delicious pairing with pork tenderloin or ham.
* **Beef Roast:** The sweet and savory combination works well with a beef roast.
* **Vegetarian Main Courses:** Serve alongside vegetarian dishes like lentil loaf or stuffed butternut squash.

## Recipe Card

**Brandied Candied Sweet Potatoes**

A gourmet holiday side dish that elevates the classic sweet potato casserole with brandy and a candied coating.

**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Yields:** 6-8 servings

**Ingredients:**

* 2-3 pounds sweet potatoes, peeled and cubed
* 1/2 cup unsalted butter
* 3/4 cup brown sugar
* 1/4 cup brandy
* 1/4 cup maple syrup
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1/2 cup pecans, toasted (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Wash, peel, and cube sweet potatoes. Place in a large bowl.
3. In a medium saucepan, melt butter over medium heat. Add brown sugar, brandy, maple syrup, cinnamon, nutmeg, and salt. Stir until sugar is dissolved and sauce is smooth.
4. Bring sauce to a simmer and cook for 1 minute. Remove from heat.
5. Pour brandy sauce over sweet potatoes and toss to coat evenly.
6. Transfer sweet potatoes to a 9×13 inch baking dish and spread in a single layer.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and bake for an additional 15-20 minutes, or until sweet potatoes are tender and sauce is caramelized.
9. Sprinkle with pecans during the last 5 minutes of baking (optional).
10. Let cool slightly before serving. Serve warm.

## Nutritional Information (Approximate)

(per serving, without pecans)

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 30-40mg
* Sodium: 150-200mg
* Carbohydrates: 50-60g
* Fiber: 4-5g
* Sugar: 30-40g
* Protein: 2-3g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

These Brandied Candied Sweet Potatoes are a delicious and sophisticated twist on a classic holiday side dish. The combination of sweet potatoes, brandy, and candied coating is sure to impress your guests and become a new family favorite. With easy-to-follow instructions and make-ahead options, this recipe is perfect for busy holiday schedules. So ditch the marshmallows and try these Brandied Candied Sweet Potatoes for a truly memorable and flavorful holiday meal. Enjoy!