Sweet potato, cooked, candied, home-prepared
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Candied sweet potatoes are tender, caramelized wedges or cubes coated in a rich, buttery glaze of brown sugar, cinnamon, and often a hint of vanilla. The texture is a delightful contrast between the soft, creamy interior and the sticky, slightly crisp exterior. While a decadent treat, they offer a notable source of fiber and vitamin A from the sweet potato base.
Calorie split: 2% protein · 78% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People love candied sweet potatoes for their irresistible balance of sweet, savory, and spiced flavors, often evoking nostalgic holiday memories. The dish's versatility allows it to be a comforting side or a sweet treat, deeply rooted in American Southern and holiday cuisine.
⚠️ Watch-outs & how to enjoy it better
The high sugar and fat content can cause rapid blood-sugar spikes, making it a concern for those managing diabetes or watching calorie intake. To counteract this, pair a small portion with a source of protein or healthy fat (like nuts or a lean protein) to slow sugar absorption, and consider using less added sugar or a natural sweetener in homemade versions.
Key benefits
- Rich in beta-carotene, a precursor to vitamin A.
- Provides dietary fiber for digestive health.
- Contains potassium, which supports heart function.
- Offers a quick source of energy from natural and added sugars.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Sweet potatoes were first domesticated in Central and South America over 5,000 years ago, and the term 'yam' in the U.S. is often used interchangeably with sweet potato, though true yams are a different tuber entirely.
Full nutrition (USDA data · scales with serving)
| Water | 62.8 g |
| Energy | 164 kcal |
| Energy | 686 kj |
| Protein | 0.89 g |
| Total lipid (fat) | 3.5 g |
| Ash | 0.69 g |
| Carbohydrate, by difference | 32.1 g |
| Fiber, total dietary | 2.1 g |
| Total Sugars | 27.3 g |
| Sucrose | 26.6 g |
| Glucose | 0.38 g |
| Fructose | 0.31 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 26.0 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 25.0 mg |
| Potassium, K | 178 mg |
| Sodium, Na | 119 mg |
| Zinc, Zn | 0.17 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.44 mg |
| Selenium, Se | 0.80 ug |
| Fluoride, F | 8.0 ug |
| Vitamin C, total ascorbic acid | 9.0 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.41 mg |
| Pantothenic acid | 0.30 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 11.6 mg |
| Betaine | 0.00 mg |
| Vitamin B-12 | 0.01 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 349 ug |
| Retinol | 28.0 ug |
| Carotene, beta | 3858 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6524 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.90 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 g |
| SFA 4:0 | 0.13 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.31 g |
| SFA 16:0 | 0.93 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.42 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.88 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.84 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.20 g |
| PUFA 18:2 | 0.17 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.14 g |
| Cholesterol | 9.0 mg |
| Phytosterols | 0.00 mg |
| Stigmasterol | 0.00 mg |
| Campesterol | 0.00 mg |
| Beta-sitosterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.02 g |
| Threonine | 0.05 g |
| Isoleucine | 0.03 g |
| Leucine | 0.05 g |
| Lysine | 0.04 g |
| Methionine | 0.02 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.05 g |
| Tyrosine | 0.02 g |
| Valine | 0.05 g |
| Arginine | 0.03 g |
| Histidine | 0.02 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.09 g |
| Glycine | 0.03 g |
| Proline | 0.03 g |
| Serine | 0.05 g |
FAQ
Are candied sweet potatoes the same as candied yams?
In the U.S., 'candied yams' typically refers to candied sweet potatoes, as true yams are less common and have a different texture and flavor.
Can I make candied sweet potatoes healthier?
Yes, by reducing added sugar, using natural sweeteners like maple syrup, adding spices like cinnamon or nutmeg for flavor, and baking instead of frying to cut down on fat.
What is the best way to store leftover candied sweet potatoes?
Store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to maintain texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.64 kcal/g · 2% calories from protein · 2.1 g fiber · 27.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.67 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.