Maple-Glazed Sweet Potatoes

Wanna make amazing sweet potatoes on the stovetop? These maple-glazed pan-fried sweet potatoes will be your new go-to for holidays and beyond.

The oven works notoriously hard on Thanksgiving. Almost every dish depends on it, be it Brussels sprouts, stuffing, carrots, etc. This usually requires a sort of oven Tetris, as well as some advance planning, to make sure that everything will fit and be ready at the right time.

Here, I’m offering a side dish that can be conveniently (and quickly) cooked without the oven. Whether you have one of those teeny-tiny ovens, or you’re just contributing to a potluck and don’t feel like dealing with the oven, these pan-fried maple-glazed sweet potatoes are for you.

Key Ingredients + Substitutions

• Sweet Potatoes: Choose small potatoes so they’ll fit comfortably in a single layer in the pan.
• Maple Syrup: Use pure maple syrup – never “pancake syrup”. You can also sub with honey.
• Hot Sauce: The role of hot sauce here isn’t just to make these potatoes a bit spicy, but also to add acidity to balance the sweetness. Use a vinegar-based hot sauce like Frank’s or Louisiana.
• Smoked Paprika: Adds a savory, smoky taste.
• Cinnamon: Complements the potatoes’ sweetness.

Maple-Glazed Sweet Potatoes Step-by-Step

Step 1: Steam the Potatoes

Arrange the potato wedges in a single layer in a large non-stick skillet; if they don’t all fit, cook them in two skillets or two batches. Cover with a lid and cook over low heat until they can be pierced with a knife, about 15 minutes.

P.S. I love my Caraway 12” Sauté Pan for this. If you’re in the market for a new pan, use my affiliate link for 20% off sitewide throughout the holiday season.

Step 2: Brown the Potatoes

Remove the lid, raise the heat to medium, and cook uncovered until the potatoes are brown on both sides, about 10 minutes total.

Step 3: Prep the Glaze

In a bowl, stir the maple syrup, hot sauce, paprika, and cinnamon with a bit of water.

Step 4: Add the Glaze

Pour the glaze over the potatoes, then quickly (and gently) toss the potatoes with a spatula to coat them evenly. Cook just for a few seconds, until the glaze thickens.

Tips for the Best Pan-Fried Sweet Potatoes

• Cook them in a single layer. Do your best to arrange the potatoes in a single layer; they should not be on top of one another. They need direct contact with the hot pan in order to brown. If you don’t have a skillet large enough to fit them all, use two smaller skillets.
• Cover the pan. A lid will trap the steam inside the skillet, facilitating the tenderizing of the potatoes. If you don’t have a lid, cover the pan with a baking sheet.

P.S. Wanna explore more oven-free sweet potato methods? Make my air fryer sweet potato wedges.