Ready to take your candied sweet potatoes from “meh” to wow? Let’s get started!
Candied sweet potatoes have been a holiday staple for generations, gracing Thanksgiving and Christmas tables across the U.S. with their irresistible blend of natural sweetness and caramelized glaze. It’s the side dish that hits you right in the feels—nostalgic, comforting, and oh-so-decadent. (Ummm…you’re drooling already, aren’t you?).
Candied Sweet Potatoes, Reinvented
But wait…there’s more! Let me spill some tea on the latest trends shaking up this classic dish. In Japan, chefs are using miso-caramel sauce to give candied sweet potatoes an umami-rich, savory-sweet twist. Meanwhile, in Mexico, brown sugar is swapped out for piloncillo, and a touch of ancho chili adds smoky, spicy magic. (Whoa…mind blown, right?)
So, why stick to the same-old recipe? With these creative ideas, you can craft a dish that’s anything but ordinary. I mean…isn’t it time to shock everyone at the dinner table?
Let’s do this!
Table of Contents
Look at the Recipe (Key Highlights)
Here’s why this Keto Candied Sweet Potatoes recipe is bound to be a hit…
- Low-Carb Twist on a Classic
- Forget carb-heavy sweet potatoes! We’re using butternut squash or rutabaga to keep things keto-friendly without losing the comforting vibes.
- Rich, Caramelized Goodness
- A buttery, sugar-free caramel sauce made with keto brown sugar substitute takes this dish to the next level.
- Gooey Marshmallow Topping
- Keto-friendly marshmallows? Yes, they exist, and they deliver that golden, toasted finish you love.
- Crunchy, Nutty Option
- Toss in pecans or walnuts for a delightful crunch—optional, but highly recommended for texture lovers!
- Perfect for Holidays (or Anytime)
- Thanksgiving? Christmas? Tuesday dinner? This dish is versatile enough for any occasion.
- Quick and Easy to Make
- Minimal prep, simple steps, and ready in under an hour… but it’ll taste like you spent all day on it!
- Keto, Gluten-Free, and WW-Friendly
- It’s a guilt-free indulgence that fits into multiple dietary lifestyles.
This recipe checks all the boxes for flavor, ease, and staying on track with your keto goals… what’s not to love? 😊
Ingredients Needed
Here’s what you’ll need to make this keto-friendly masterpiece…
- Butternut squash or rutabaga (your low-carb “sweet potato” substitute)…
- Keto-friendly marshmallows (for that classic, toasted topping)…
- Unsalted butter…
- Keto brown sugar substitute (like Swerve or Allulose Brown)…
- A pinch of cinnamon and nutmeg…
- Vanilla extract (optional, but so good)…
- Sea salt…
- Pecans or walnuts (if you like a little crunch)…
Simple, right? Let’s move on to how it all comes together…
How to Make Keto Candied Sweet Potatoes…
This recipe is as easy as 1, 2, 3…
- Prep Your Veggies…
Start by roasting cubed butternut squash or rutabaga until they’re fork-tender and slightly caramelized… - Create Your Sauce…
Melt butter and stir in keto brown sugar substitute, cinnamon, and nutmeg… let it bubble into a rich, caramel-like sauce... - Combine and Top…
Toss the roasted veggies in the sauce, mash some for texture, then spread into a baking dish… - Bake and Enjoy…
Top with keto marshmallows (and nuts if you’d like)… bake until golden and bubbly… and dig in!
See? It’s not complicated… but oh-so-worth-it…
Storage & Serving Suggestions
Let’s make sure you get the most out of your Keto Candied Sweet Potatoes…
Storage Tips
- Refrigerate the Leftovers
- Got extras? (Lucky you!) Store them in an airtight container in the fridge for up to 4-5 days.
- Reheat Like a Pro
- Pop your leftovers in the oven at 350°F (175°C) for about 10-15 minutes to bring them back to their warm, gooey perfection. Microwave works too… but the oven keeps those textures just right.
- Freeze for Later
- Planning ahead? Freeze this dish in a freezer-safe container for up to 3 months. Just skip the marshmallow topping and add it fresh when reheating.
Serving Tips
- Perfect Pairings
- Serve these alongside roasted turkey, glazed ham, or a keto-friendly main dish like garlic butter steak. It’s the ultimate holiday (or anytime) sidekick!
- Top It Up
- Sprinkle some extra cinnamon, a few crushed pecans, or even a dollop of keto whipped cream for an indulgent twist.
- Make It a Meal
- Add some crispy bacon crumbles on top and turn this into a hearty side that could almost double as a main dish.
- Serve Fresh and Hot
- This dish tastes best when served straight out of the oven… because who doesn’t love gooey marshmallows and warm caramel sauce?
Your leftovers will be just as delicious, but honestly… don’t expect too many of them. 😉
Tips & FAQs
Why should we boil sweet potatoes before baking?
Boiling sweet potatoes before baking isn’t necessary… but it depends on the dish you’re making. For candied sweet potatoes, skip boiling. Roasting brings out their natural sweetness, creates caramelized edges, and keeps the dish rich and flavorful. Boiling, while faster, can make sweet potatoes waterlogged, reducing the depth of flavor.
That said, if you’re making mashed sweet potatoes, boiling works beautifully. Want to save time? Try steaming instead—it’s quicker and helps retain nutrients!
Why don’t sweet potatoes get crispy?
Sweet potatoes can be a little tricky to crisp up, and here’s why: they’re naturally high in water content and sugar. When roasted, the sugars caramelize, which adds amazing flavor, but too much moisture prevents that coveted crunch.
For crispy sweet potatoes:
- Slice them thinly and evenly.
- Roast them in a single layer without overcrowding the pan.
- Use high heat (around 425°F/220°C).
- Toss with a small amount of cornstarch for an extra-crispy coating.
Is sweet potato better roasted or boiled?
Roasting and boiling sweet potatoes both have their perks, but the choice depends on your recipe:
- Roasting brings out their natural sweetness and creates a caramelized, crispy exterior. Perfect for candied sweet potatoes, fries, or any dish where flavor is the star.
- Boiling is quicker and keeps the texture soft, making it ideal for mashed sweet potatoes or soups. However, it can dilute flavor and nutrients, as some vitamins are lost in the water.
For most recipes, roasting wins hands-down for flavor and versatility.
What’s the difference between Yams and Sweet Potatoes?
This is one of the most common food myths out there! Despite their frequent mix-up, yams and sweet potatoes are completely different:
- Yams: These are dry, starchy root vegetables with thick, bark-like skin. They’re commonly used in African, Caribbean, and Asian cuisines.
- Sweet Potatoes: Smooth-skinned with a moist, naturally sweet interior, these are what most Americans call “yams” at the store.
Health Benefits of Keto Candied Sweet Potatoes
This dish is a keto-friendly powerhouse of flavor and nutrition. By swapping traditional sweet potatoes for low-glycemic butternut squash or rutabaga, you’ll enjoy a dish that’s:
- Low in Net Carbs: Butternut squash and rutabaga have significantly fewer carbs than sweet potatoes, making them ideal for keto dieters.
- Sugar-Free: Using a keto brown sugar substitute eliminates the need for high-carb sweeteners, helping you stay in ketosis.
- Gluten-Free: A naturally gluten-free dish that’s safe for those with celiac or gluten sensitivities.
More Keto christmas Ideas
Christmas Keto Beef Wellington
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me.
Don’t forget to share this recipe with friends and family who are looking for the Candied Sweet Potatoes—they’ll thank you for it! 🥚✨
Christmas Keto Candied Sweet Potatoes – Guilt-Free Bliss
Description
Enjoy this delicious Keto Candied Sweet Potatoes recipe, a low-carb, sugar-free twist on the classic holiday favorite that’s gluten-free and keto-friendly.
Ingredients
Instructions
Preheat & Prep:
-
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
Roast the Veggies:
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Place the cubed butternut squash or rutabaga on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 20–25 minutes, or until fork-tender. Set aside.
Make the "Candy" Sauce:
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In a large saucepan over medium heat, combine butter, keto brown sugar substitute, cinnamon, nutmeg, and a pinch of salt. Stir occasionally until the sweetener dissolves and the mixture begins to bubble. Add the vanilla extract if using.
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Pro Tip: If you like it extra creamy, whisk in 2–3 tbsp of heavy cream.
Combine:
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Remove the roasted veggies from the oven and transfer them to the saucepan. Stir gently to coat, mashing about half for a creamy texture while leaving the other half chunky. Fold in the pecans or walnuts if desired.
Bake:
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Pour the mixture into the greased baking dish. Top with keto marshmallows.
Finish in the Oven:
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Bake in the oven for 10 minutes, or until the marshmallows are soft and golden.
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Optional: If using a broiler-safe dish, broil on high for an additional minute to toast the marshmallows, but watch closely to prevent burning.
Servings 12
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 5g2%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When I first served this Keto Candied Sweet Potatoes recipe to my family, I held my breath... and then the magic happened. My husband took one bite and said, "This tastes just like the real thing!" My kids, notorious marshmallow hoarders, didn’t even notice it was sugar-free—they just dove in for seconds (and thirds!). As a mom and keto chef, there’s no better win than creating a dish that keeps everyone happy while staying keto-friendly. Now, it’s a holiday staple in our house, and honestly... I can’t wait for you to share it with your loved ones too! ❤️
