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These orange glazed sweet potatoes are baked with fresh orange juice, brown sugar, maple syrup and warm spices until tender and caramelized around the edges. The orange keeps the glaze from tasting overly sweet, while thyme adds a savory note that works surprisingly well with the cinnamon, nutmeg and ginger. I like how the thin slices look arranged in the pan, especially for a holiday dinner. Basting them near the end helps get that glossy orange glaze over every layer.
Why You’ll Love It
Fresh orange juice and zest balance the brown sugar and maple syrup in these glazed sweet potatoes, while thin slices give you plenty of caramelized edges.
Sweet with plenty of citrus: Fresh orange juice and zest give the glaze a noticeable citrus flavor rather than leaving all the sweetness to brown sugar and maple syrup.
Caramelized edges: The potatoes bake covered until tender, then finish uncovered so the tops can brown and the glaze can thicken.
Looks good on the table: Arranging the thin slices in rings takes a little extra time, but it makes a really pretty holiday side dish.
Can be made ahead: Bake the sweet potatoes up to 2 days ahead, refrigerate them and reheat them uncovered before serving.
Also try pecan sweet potato casserole, this air fryer sweet potato stack, French onion baked potatoes, sweet potato pie and sweet potato gnocchi.
Orange Glazed Sweet Potatoes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sweet potatoes: I look for long, thinner sweet potatoes that are similar in size so the slices are fairly uniform when they’re arranged in the pan.
Butter: Gives the glaze richness and helps the potatoes brown.
Brown sugar: Adds caramel-like sweetness and helps create the sticky glaze.
Orange juice and zest: Use freshly squeezed orange juice and fresh zest for the strongest citrus flavor.
Maple syrup: Adds another layer of sweetness and works well with the orange and warm spices.
Cinnamon, nutmeg and ginger: The warm spices give the sweet potatoes a holiday feel without overpowering the orange.
Fresh thyme: Adds a savory note that balances the sweet glaze.
Flaky sea salt: An optional finishing touch that gives you a little contrast against the sweet orange glaze.
How to Make Orange-Glazed Sweet Potatoes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Slice the sweet potatoes: Peel the sweet potatoes and cut them into even ¼-inch slices.
Arrange the potatoes: Stack the slices and arrange them in two large rings in a greased oven-safe dish, filling the center with any extra slices.
Make the orange glaze: Combine the butter, brown sugar, orange juice, maple syrup, orange zest, salt, cinnamon, nutmeg, ginger and thyme in a saucepan. Cook over medium heat for 4 to 5 minutes, just until the mixture begins to bubble.
Add the glaze: Pour the warm orange glaze evenly over the sweet potatoes.
Bake covered: Cover the dish with foil and bake at 350°F for 45 minutes.
Finish uncovered: Remove the foil and bake for another 15 minutes, basting the potatoes with the glaze a couple of times. If needed, bake for another 10 to 15 minutes until the potatoes are tender and browned on top.
Garnish and serve: Sprinkle with fresh thyme and flaky sea salt before serving. Serve your candied sweet potatoes with your turkey and other Thanksgiving sides.
Substitutions and Variations
Change the herbs: Fresh rosemary or sage can replace the thyme if you want a more savory flavor.
Add some crunch: Sprinkle chopped pecans or walnuts over the potatoes during the last few minutes of baking.
More orange flavor: Add a little extra orange zest to strengthen the citrus flavor without adding more liquid.
Make them less sweet: Reduce the brown sugar slightly if you prefer the orange and sweet potato flavors to stand out more.
Serving Suggestions
Appetizer: Start with these fun little cranberry bites or this hearty roast beet salad.
Main: Try my apple cider turkey or this incredible cranberry and cream cheese-filled flank with your orange roasted sweet potatoes.
Dessert: You’ve got to end with something utterly delicious like this apple caramel dip.
How to Store
Store: Keep leftover orange glazed sweet potatoes in an airtight container in the refrigerator for up to 4 days.
Freeze: Let them cool completely, then freeze in an airtight container for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat in a 350°F oven until warmed through, or microwave individual portions.
Top Tips
Slice them evenly: I look for long, similarly sized sweet potatoes and cut them about ¼-inch thick so they cook at roughly the same rate and arrange neatly in the pan.
Don’t reduce the glaze too far: Heat it only until it begins to bubble. If it gets thick like caramel in the saucepan, it won’t pour evenly between the potato slices.
Baste near the end: Once the foil comes off, spoon some of the glaze from the bottom of the pan over the potatoes a couple of times.
Check for tenderness, not just color: If the potatoes aren’t tender after the uncovered baking time, give them another 10 to 15 minutes.
Make them ahead: Bake the potatoes up to 2 days ahead and refrigerate them. Reheat uncovered at 350°F until hot.
Orange Sweet Potatoes FAQs
Cut the potatoes into even ¼-inch slices and start checking them after the initial 45 minutes covered plus 15 minutes uncovered. You want them tender enough to pierce easily but still able to hold their shape.
Yes. Bake them up to 2 days ahead, cover and refrigerate them, then reheat uncovered at 350°F until warmed through. Spoon some of the glaze over the potatoes as they reheat.
Orange Glazed Sweet Potatoes Recipe
Orange Glazed Sweet Potatoes
Ingredients
- 6 sweet potatoes, medium
- ½ Cup butter
- 1 Cup brown sugar
- ½ Cup orange juice, freshly squeezed
- 1/3 Cup maple syrup
- 1 Tablespoon orange zest
- 1 Teaspoon salt
- 1 Teaspoon ground cinnamon
- ½ Teaspoon ground nutmeg
- ½ Teaspoon ground ginger
- ½ Teaspoon thyme leaves, fresh, plus more for garnish
- flaky sea salt, for garnish, optional
- nonstick cooking spray, as needed
Instructions
- Preheat the oven to 350°F.
- Peel and slice the sweet potatoes about ¼-inch thick.
- Spray an oven-safe dish (cast iron or similar) with cooking spray.
- Gather the potatoes into stacks and layer them around the pan, to form 2 large rings. Fill in the middle with the extra potatoes.
- Combine the butter, brown sugar, orange juice, maple syrup, orange zest, salt, cinnamon, nutmeg, ginger, and thyme leaves in a saucepan.
- Cook for 4 to 5 minutes or until the sauce begins to bubble. Pour the sauce over the potatoes.
- Cover with foil and bake for 45 minutes.
- Remove the foil and continue baking for another 15 minutes, basting the potatoes with the glaze from the bottom of the pan a couple of times.
- If the tops of the potatoes are not browned enough, keep baking for another 10 to 15 minutes.
- Remove the sweet potatoes from the oven and sprinkle over some more thyme and flaky sea salt if liked. Serve immediately.
Notes
Don’t reduce the glaze too far: Heat it only until it begins to bubble. If it gets thick like caramel in the saucepan, it won’t pour evenly between the potato slices.
Baste near the end: Once the foil comes off, spoon some of the glaze from the bottom of the pan over the potatoes a couple of times.
Check for tenderness, not just color: If the potatoes aren’t tender after the uncovered baking time, give them another 10 to 15 minutes.
Make them ahead: Bake the potatoes up to 2 days ahead and refrigerate them. Reheat uncovered at 350°F until hot.
Nutrition
Orange juice is what makes these glazed sweet potatoes a little different from the usual brown sugar version. You still get the caramelized sweetness from the brown sugar and maple syrup, but there’s enough citrus and thyme to keep the dish balanced. I also like the way the thin slices look arranged in the pan, so it’s one I’d bring straight to the table for a holiday meal.
Other Recipes to Try
- These hearty taco-stuffed sweet potatoes combine savory ground beef with all your favorite taco toppings.
- Maple garlic sweet potato casserole is really good.
- This sweet potato dish is topped with crunchy candied maple pecans!
- A creamy Thai-inspired coconut chicken soup with sweet potatoes.
- These crispy sweet potato wedges are easy to make in an air fryer.
- TikTok-inspired crispy stacked potatoes are thinly sliced, layered, and baked.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These orange glazed sweet potatoes were a hit! The citrusy glaze adds such a nice twist to the sweet potatoes. I’ll be making these all season long.