Candied Sweet Potatoes

Candied Sweet Potatoes

Bake these Candied Sweet Potatoes on your Big Green Egg. Then slice and layer them in a baking dish with orange juice, brown sugar, and corn syrup. Top them with thin orange slices, return to your EGG and bake until caramelized. Everyone will love them!


2 lbs sweet potatoes
1½ cups plus 2 Tbsp firmly packed light brown sugar
¼ cup freshly squeezed orange juice
1 cup plus 2 Tbsp light corn syrup
6 Tbsp unsalted butter, cut into cubes
1 navel orange, peeled and thinly sliced


Set the Big Green Egg for indirect cooking with the convEGGtor at 400°F/204°C.

Place the sweet potatoes on the grid. Close the lid of the EGG and cook for seven to eight minutes. Turn the potatoes, close the lid of the EGG and continue cooking for seven to eight minutes, until easily pierced with a fork. Remove the potatoes from the EGG and cool completely.

Peel the sweet potatoes and cut them into ¼ inch-thick rounds. Lay the potatoes in the baking dish. Sprinkle 1½ cups of the brown sugar evenly over the sweet potatoes. Drizzle with the orange juice and 1 cup of the corn syrup and dot with the butter. Place the orange slices on the sweet potatoes, drizzle the remaining 2 tablespoons corn syrup on the orange slices, and sprinkle with the remaining two tablespoons brown sugar. Place the baking dish on the grid. Close the lid of the EGG and bake for one hour, or until the sweet potatoes are tender. Serve immediately.

Serves six.

Recipe and photo from Big Green Egg.