Candied Sweet Potatoes on the Blackstone Griddle

Transform humble sweet potatoes into a caramelized, sweet, and utterly irresistible side dish, all cooked to perfection on your Blackstone griddle. Candied sweet potatoes are a classic for a reason, and preparing them outdoors on the griddle adds a fantastic smoky depth and a beautifully even caramelization that’s hard to achieve indoors. This recipe guides you through creating tender sweet potatoes glazed in a buttery, brown sugar syrup, making them the perfect companion for grilled meats or a standout addition to any outdoor feast.

Ingredients: The Sweet, The Sticky, The Delicious

Simple ingredients combine to create a deeply satisfying, comforting dish.

• Sweet Potatoes: 3 lbs sweet potatoes, peeled and cut into ½ to ¾-inch cubes or thick slices/rounds.

• Butter: ½ cup (1 stick) unsalted butter, melted.

• Brown Sugar: ½ cup packed light or dark brown sugar.

• Maple Syrup: ¼ cup (pure maple syrup for best flavor).

• Cinnamon: 1 teaspoon ground cinnamon.

• Nutmeg: ½ teaspoon ground nutmeg.

• Salt: ¼ teaspoon fine sea salt (enhances sweetness).

• Orange Zest (Optional): 1 teaspoon, for brightness.

• Pecans (Optional): ½ cup chopped pecans, for a toasted crunch.

• Mini Marshmallows (Optional): 1 cup, for a classic topping.

• Cooking Oil (Optional): 1-2 tablespoons neutral oil if you prefer to start crisping without butter.

How To Make It: Griddle-Fired Caramelized Goodness

The key to great candied sweet potatoes on the griddle is to get them tender and then allow that beautiful caramelization to happen slowly.

Step 1: Prep the Sweet Potatoes

1. Peel & Cut: Peel the sweet potatoes and cut them into uniform ½ to ¾-inch cubes, or into thick, even rounds/slices. Aim for consistency to ensure even cooking.

2. Wash & Dry: Rinse the cut sweet potatoes and then pat them very dry with paper towels. This helps with caramelization and prevents steaming.

Step 2: Make the Candied Glaze (Advance Prep Recommended)

1. Combine Ingredients: In a medium, heat-safe bowl, combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and salt. Whisk until well combined and smooth.

2. Add Orange Zest: Stir in the optional orange zest.

3. Set Aside: Have this glaze ready to go.

Step 3: Griddle Time! Cooking & Candying

Preheat your Blackstone griddle and prepare for a sweet aroma.

1. Preheat Griddle: Preheat your Blackstone griddle to medium heat (around 325-375°F / 160-190°C). You want it hot enough to cook and caramelize, but not so hot that the sugar burns.

2. Cook Sweet Potatoes (Initial Cook):

   • Add 1-2 tablespoons of cooking oil (or a pat of butter) to the hot griddle.

   • Spread the dry, cut sweet potatoes in a single layer. Do not overcrowd; cook in batches if necessary.

   • Cook for 10-15 minutes, stirring and flipping occasionally, until the sweet potatoes begin to soften and develop some light browning. They should be mostly tender at this stage.

   • Tip: You can cover the sweet potatoes with a dome or lid for the first 5-7 minutes to help them steam and tenderize faster, then remove the lid to allow browning.

3. Add Candied Glaze:

   • Once the sweet potatoes are tender and lightly browned, consolidate them into one area if cooked in batches.

   • Pour the prepared candied glaze evenly over the sweet potatoes.

   • Toss thoroughly with your griddle spatulas, ensuring all the sweet potatoes are coated in the glaze.

4. Caramelize:

   • Spread the glazed sweet potatoes back into a single-ish layer.

   • Continue cooking for another 8-12 minutes, stirring and flipping frequently, allowing the glaze to thicken and caramelize onto the sweet potatoes. The edges will become beautifully sticky and glossy.

   • Blackstone Tip: If adding optional pecans, toss them in during the last 5 minutes of caramelization to allow them to toast in the glaze.

5. Add Marshmallows (Optional – Last Minute):

   • If adding marshmallows, spread the candied sweet potatoes into an even layer, then sprinkle the mini marshmallows generously over the top.

   • Cover with a griddle dome or lid for 2-3 minutes, just until the marshmallows are puffed and lightly melted. If you want them toasted, you can use a kitchen torch briefly.

Step 4: Serve Warm!

1. Plate: Transfer the hot, gooey candied sweet potatoes to a serving dish.

2. Garnish: Garnish with extra cinnamon or toasted pecans, if desired.

3. Enjoy!

You Must Know: Essential Sweet Potato & Griddle Wisdom

• Uniform Cut: Cutting sweet potatoes into similar-sized pieces ensures even cooking.

• Dry Sweet Potatoes: Patting them dry before cooking helps prevent steaming and encourages caramelization.

• Medium Heat is Best: Avoid high heat when candying, as the sugars in the glaze can burn quickly. Medium heat allows for tenderizing and slow, even caramelization.

• Don’t Overcrowd: Give the sweet potatoes space to cook and caramelize. Overcrowding drops the griddle temperature and can lead to steaming.

• Stir Frequently During Candying: Keep the potatoes moving once the glaze is added to prevent sticking and ensure even coating and caramelization.

• Cover to Tenderize: Using a dome initially can speed up the cooking process and make the potatoes tender before you focus on caramelization.

• Salt Balances Sweetness: A little salt is crucial to enhance and balance the sweetness of the dish.

Topping & Serving Variations: Elevate Your Candied Sweet Potatoes

• Spicy Kick: A pinch of cayenne pepper in the glaze can add a surprising and delicious contrast.

• Bourbon Glaze: A tablespoon or two of bourbon added to the glaze for adult flavor.

• Gingerbread Spice: Add a touch of ground ginger or allspice to the cinnamon/nutmeg mix.

• Cranberry Studded: Stir in dried cranberries during the last few minutes of cooking.

• Citrus Burst: A generous amount of orange zest, or even a splash of orange juice, can brighten the flavor.

• Toasted Coconut: Sprinkle toasted shredded coconut over the top.

Make It A Meal: Complementary Pairings

Candied sweet potatoes are a fantastic side for many meals, especially grilled proteins.

• Grilled Pork Chops or Tenderloin: The sweetness pairs beautifully with pork.

• Griddle-Seared Chicken or Turkey: A holiday-worthy side.

• Steak: A contrasting sweet and savory element.

• Burgers/Sausages: A more sophisticated side than regular fries.

• Roasted Turkey/Ham: A traditional holiday pairing.

Pro Tips for the Blackstone Chef

• Scrape Clean: Ensure your griddle is clean before starting, especially if you’ve cooked savory items previously.

• Test Potato: Cook one test piece of sweet potato if unsure about doneness before adding the glaze.

• Even Heat Distribution: Pay attention to hotter and cooler spots on your griddle. Rotate potatoes as needed.

• Don’t Rush the Caramelization: This is where the magic happens. Let the sugars bubble and thicken.

• Use Wide Spatulas: Essential for tossing and turning the potatoes, especially when coated in sticky glaze.

• Warm for Service: Keep a low heat under the serving dish on the griddle if needed to keep the potatoes warm.

Recipe FAQs: Your Candied Sweet Potato Questions Answered

• Q: Can I use pre-cut sweet potatoes?

  • A: Yes, pre-cut sweet potato chunks from the grocery store are a great time-saver. Just ensure you pat them very dry before cooking.

• Q: My glaze is burning. What’s wrong?

  • A: Your griddle heat is too high. Reduce the heat to medium or even medium-low once the glaze is added, and stir more frequently.

• Q: My sweet potatoes aren’t getting tender. Why?

  • A: They might be cut too large, or the heat is too high and searing them before they cook through. Ensure a medium heat and consider using a dome for initial steaming.

• Q: Can I make this with white potatoes?

  • A: You could, but the flavor profile would be different. White potatoes don’t have the natural sweetness and texture of sweet potatoes.

• Q: How do I store leftovers?

  • A: Store any leftover candied sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the griddle or in a microwave.

• Q: Can I use granulated sugar instead of brown sugar?

  • A: Brown sugar provides a deeper, more molasses-like flavor and a richer color. Granulated sugar will work, but the “candied” effect might be slightly different.

• Q: What if I don’t have maple syrup?

  • A: You can use an equal amount of honey or light corn syrup, but pure maple syrup offers the best flavor.

Get ready to delight your taste buds with these Griddle-Fired Candied Sweet Potatoes – a truly sweet and savory masterpiece perfect for your Blackstone!