Camote Glaseado (also known as Candied Sweet Potatoes) is a traditional Latin American side dish-especially popular in Mexico-made by baking sweet potatoes in a caramelized glaze until tender and syrupy.
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It's a classic holiday dish often served for Thanksgiving and Christmas.
In this easy, Mexican-inspired Camote Glaseado recipe, sweet potatoes are cut into thick rounds, roasted for deeper flavor, and coated in a buttery maple glaze that bakes into a syrupy finish.
A touch of cinnamon and a hint of cloves add warm holiday flavor without overpowering the natural sweetness.
It's a simple, reliable, and delicious side dish perfect for Thanksgiving, Christmas, and festive family meals.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sweet Potatoes: naturally sweet and creamy; they hold their shape well after roasting.
- Cinnamon & Cloves: add warm, cozy spice that enhances the natural sweetness of the sweet potatoes without overpowering.
- Neutral-flavored oil: helps the slices brown evenly without adding a strong flavor.
- Kosher Salt: enhances overall flavor and helps balance sweetness.
- Maple Syrup: creates a warm, sweet glaze; maple syrup adds depth, while brown sugar gives a richer caramel flavor. It can be substituted with light Brown Sugar.
- Water: loosens the syrup so it reduces into a smooth, pourable glaze.
- Unsalted Butter: adds richness and gives the glaze a silky finish that coats the potatoes beautifully.
- Cornstarch: gently thickens the syrup so it clings perfectly to each slice.
How to Make Camote Glaseado
Note: Full instructions are provided in the recipe card below.
- Adjust an oven rack to the lowest position and preheat the oven to 450°F. In a large bowl, toss the sliced sweet potatoes with the oil and 1 teaspoon of kosher salt. Arrange them in a single, even layer on a rimmed baking sheet. Roast until the potatoes are tender and deeply browned on the underside, 18 to 22 minutes, rotating the pan halfway through.
- While the potatoes cook, add the maple syrup, water, butter, cornstarch, cinnamon stick, cloves, and ⅛ teaspoon of salt to a small saucepan. Bring to a boil over medium-high heat, whisking often until the mixture thickens and reduces to about 1 cup, 3 to 5 minutes.
- Transfer the roasted potatoes to a broiler-safe 13x9-inch baking dish, arranging them browned-side up and overlapping slightly if the slices are large. Pour the warm syrup mixture over the top and return the dish to the oven. Bake until the edges are bubbling, 8 to 10 minutes. Let cool on a wire rack for about 10 minutes, then serve.
Hint: For the best caramelization, make sure the sweet potatoes are spread out in a single layer. If they overlap, they will steam instead of browning.
Storage, Make Ahead, & Freezing
Storage: Keep the cooked sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. The glaze will thicken as it chills, so warm it gently on the stovetop or in the oven to loosen it.
Make Ahead: You can roast the sweet potatoes and cook the syrup ahead of time. Once both parts are ready, assemble them in the baking dish, cover, and keep at room temperature for up to 2 hours. When you're ready to bake, place the dish in the oven and cook until the glaze is bubbling. Extend the baking time to 11-13 minutes.
Freezing: I don't recommend freezing this recipe - candied sweet potatoes are best enjoyed fresh.
Camila's Tips & Variations
- Why ¾-Inch Rounds Work Best: Cutting the sweet potatoes into thick ¾-inch slices helps them turn soft and creamy inside while still holding their shape after baking. This thickness also allows the glaze to coat each piece without breaking apart.
- Better Browning: Toss the slices in oil and roast them on a baking sheet first. This method gives you that deep browning on the bottom before transferring them to the baking dish for easier serving.
- Use Brown Sugar Instead of Maple Syrup: For a richer, deeper caramel flavor, you can swap the maple syrup with light brown sugar. Use ¾ cup brown sugar in place of the ½ cup maple syrup. Since brown sugar has less liquid, the glaze will thicken faster, so the reduction time in the saucepan will be slightly shorter.
- Spice Variation: Add a little cinnamon and a hint of cloves to the glaze for a warm, cozy flavor.
- Check the Glaze Early: When reducing the syrup mixture on the stovetop, watch closely during the last minute - it goes from thickened to too thick very quickly.
- For Extra Caramelization: Spread the sweet potatoes out in a single layer while roasting. Overlapping will cause them to steam instead of brown.
Frequently Asked Questions
Why do we roast the potatoes on a baking sheet first?
Roasting them in a single layer ensures great browning and prevents steaming. It also improves flavor and texture.
What type of baking dish should I use?
Use a broiler-safe baking dish. Avoid Pyrex because this recipe uses high heat.
Why did my sweet potatoes burn?
They likely roasted too close to the heating element. Use the middle rack instead of the bottom rack, and check a few minutes early since every oven browns differently.
❤️Love this sweet potato recipe?
Check out our Sweet Potato Casserole recipe!
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Recipe
Camote Glaseado
Equipment
- 13×9-inch broiler-safe baking dish
- Spatula or kitchen tongs
- Cutting board and sharp knife
Ingredients
- 3 pounds sweet potatoes , peeled, ends trimmed, and sliced ¾ inch thick
- 2 tablespoons avocado oil or vegetable oil
- 1⅛ teaspoon kosher salt
- ½ cup maple syrup or ¾ light brown sugar (see Camila's Tips & Variations)
- ½ cup water
- 4 tablespoons unsalted butter
- 1 teaspoon cornstarch
- 2 small cinnamon stick , optional
- 2 whole cloves , optional
Instructions
- Adjust an oven rack to the lowest position and preheat the oven to 450°F. In a large bowl, toss the sliced sweet potatoes with the oil and 1 teaspoon of kosher salt.
- Arrange them in a single, even layer on a rimmed baking sheet. Roast until the potatoes are tender and deeply browned on the underside, 18 to 22 minutes, rotating the pan halfway through.
- Arrange them in a single, even layer on a rimmed baking sheet. Roast until the potatoes are tender and deeply browned on the underside, 18 to 22 minutes, rotating the pan halfway through.
- While the potatoes cook, add the maple syrup, water, butter, cornstarch, cinnamon stick, cloves, and ⅛ teaspoon of salt to a small saucepan. Bring to a boil over medium-high heat, whisking often until the mixture thickens and reduces to about 1 cup, 3 to 5 minutes.
- Transfer the roasted potatoes to a broiler-safe 13x9-inch baking dish, arranging them browned-side up and overlapping slightly if the slices are large.
- Pour the warm syrup mixture over the top and return the dish to the oven. Bake until the edges are bubbling, 8 to 10 minutes. Let cool on a wire rack for about 10 minutes, then serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
