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This Pennsylvania Dutch sweet potato recipe is simple to prepare. The sweet potatoes are steamed until just tender, then baked with butter, brown sugar, salt, and water. The buttery-sweet mixture leaves the sweet potatoes perfectly cooked and glazed.
The result is a tasty, melt-in-your-mouth dish that pairs beautifully with roasted or grilled meats, poultry, and grain sides. It’s easy enough for a weeknight dinner and elegant enough for the holiday table.
What You’ll Like About This Dish
Simple and classic. A minimal-ingredient side that never goes out of style—brown sugar, butter, and sweet potatoes shine.
Pairs with everything. This dish goes equally well with ham, chicken, turkey, or steak.
Easy to prepare ahead. You can steam and slice the potatoes in advance and bake when ready.
Comfort food flavor. The buttery glaze infuses the sweet potatoes with a rich, sweet-savory finish.
Ingredient Notes
- Sweet potatoes – Use medium-sized potatoes for even steaming and easy slicing.
- Butter – Unsalted is best so you can control the salt level in the glaze.
- Brown sugar – Packed for rich, molasses-like sweetness in the glaze.
- Salt – A small amount balances the sweetness and enhances flavor.
- Hot water – Helps dissolve the sugar and create a smooth syrup.
- Cinnamon stick – Optional, but adds a subtle warm spice during baking.
Steps to Make Simple Glazed Sweet Potatoes
- Steam whole sweet potatoes until just tender, about 15 to 20 minutes.
- Let cool slightly, then peel and slice into 1/2-inch thick rounds.
- Preheat the oven to 350°F and butter a 9×13-inch baking dish.
- In a saucepan, combine butter, brown sugar, salt, and hot water. Bring to a boil, then simmer until the sugar is dissolved.
- Arrange the sliced sweet potatoes in the baking dish and pour the glaze over them. Add a cinnamon stick if using.
- Bake uncovered for 30 to 45 minutes, until the potatoes are tender and glazed.
Tips
- Use a steamer basket to avoid waterlogging the sweet potatoes during the first cook.
- Slice evenly so the potatoes bake at the same rate and hold their shape.
- If your sweet potatoes are extra large, halve the rounds after slicing.
- For a thicker glaze, bake uncovered longer or reduce the syrup slightly before pouring over.
Recipe Variations
- Add spice. Sprinkle cinnamon or nutmeg directly into the glaze if you skip the cinnamon stick.
- Maple twist. Replace half the brown sugar with real maple syrup for deeper flavor.
- Orange flavor. Stir in a tablespoon of orange juice or zest for brightness.
- Nutty finish. Top with chopped pecans or walnuts before baking for crunch.
- Savory touch. Add a pinch of smoked paprika or cayenne for a sweet-spicy contrast.
Serving Suggestions
- Serve with roasted chicken or turkey for a comforting main dish pairing.
- Add to the holiday table alongside stuffing or green beans.
- Pair with pork chops or ham for a sweet-savory combination.
- Include with whole grain sides like farro or quinoa for a hearty meatless meal.
How to Store
Refrigerate: Store leftover sweet potatoes in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
Freeze: Not recommended—texture may become watery when thawed due to the high moisture content.
To Reheat: Place in a baking dish and cover with foil. Warm in a 350°F oven for 15 to 20 minutes, or microwave individual portions as needed.
Glazed Sweet Potatoes
Ingredients
- 6 medium sweet potatoes, about 3 pounds, scrubbed
- Butter for the baking dish
- 6 tbsp butter
- ¾ cup brown sugar, packed
- ½ tsp salt
- ½ cup water
- 1 cinnamon stick (optional)
Recommended Equipment
- 9-by-13-inch baking dish
Instructions
- Place a steaming basket in a pot and add 2 inches of water. Bring to a boil. Put the sweet potatoes in the basket, cover, and steam for 15 to 20 minutes, or until just tender but still quite firm.6 medium sweet potatoes
- When the sweet potatoes are cool enough to handle, peel them and cut them into crosswise slices about 1/2-inch thick.
- Position the rack in the center of the oven and heat to 350°F. Butter a 9-by-13-inch baking dish.Butter for the baking dish
- Combine the butter, brown sugar, salt, and 1/2 cup of water in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 to 2 minutes, until the sugar dissolves.6 tbsp butter | 3/4 cup brown sugar | 1/2 tsp salt | 1/2 cup water
- Arrange the sweet potato slices in the prepared baking dish. Pour the brown sugar mixture over the slices. Tuck in a cinnamon stick, if desired.1 cinnamon stick (optional)
- Bake the sweet potatoes for 30 to 45 minutes or until potatoes are fork-tender.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
