These Glazed Sweet Potatoes with Cinnamon Oat Streusel are the ultimate cozy side dish—sweet, sticky, and finished with a buttery, crunchy topping that takes classic sweet potatoes to the next level.
Tender chunks of sweet potatoes are baked in a rich glaze made with butter, maple syrup, brown sugar, warm spices, and a splash of fresh orange juice for brightness. As they bake, the glaze thickens into a caramel like sauce that coats every bite.
The cinnamon oat streusel topping then adds the perfect contrasting texture to the soft, gooey sweet potatoes, with its golden, crisp texture and nutty flavor from chopped pecans.
This easy baked sweet potato recipe is ideal for holidays like Thanksgiving and Christmas, but simple enough to serve alongside weeknight dinners. Whether you’re looking for a crowd pleasing side dish or a comforting fall and winter recipe, these glazed sweet potatoes deliver the perfect balance of sweetness, spice, and crunch every time.
Why you’ll love this recipe!
What ingredients do I need?
- Sweet Potatoes
- Sweet potatoes: Naturally sweet and tender once baked, perfect for soaking up the glaze.
- Butter: Adds richness and helps create that glossy, sticky glaze.
- Maple syrup: Brings natural sweetness and depth of flavor.
- Brown sugar: Enhances caramelization as the potatoes bake.
- Orange juice: Adds brightness to balance the sweetness.
- Cinnamon and pumpkin pie spice: Warm, cozy spices that make this dish feel holiday-ready.
- Vanilla extract: Rounds out the sweetness.
- Apple cider vinegar: A small but important touch to balance the richness.
- Salt: Enhances all the flavors.
- Cinnamon Oat Streusel
- Old-fashioned oats: Add texture and a hearty crunch.
- All-purpose flour: Helps bind the streusel.
- Pecans: Bring nutty flavor and extra crunch.
- Brown sugar: Sweetens the topping and helps it caramelize.
- Butter (cold): Creates a crumbly, crisp streusel texture.
- Spices and salt: Tie the topping perfectly into the sweet potato base.
Recipe Variations
- Marshmallow Topped: Skip the streusel completely and add mini marshmallows during the last 10 minutes.
- Nut Free: Omit the pecans and add extra oats for the crunch.
- Extra Citrus: Add 1-2 tsp fresh orange zest to the sugary glaze for more brightness.
- Herb Notes: Add 1 tsp fresh thyme leaves to the sugary glaze.
Pro Tips
- Cut sweet potatoes into uniform chunks for even cooking.
- Covering the dish initially helps the potatoes stay tender and glossy.
- Covering the dish for the first bake helps the potatoes become tender before caramelizing.
- Chill the streusel briefly so it stays crumbly and bakes up crisp.
- Stir halfway through baking to evenly coat the potatoes in glaze.
- Watch closely when broiling—the streusel browns quickly.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Gluten Free: Use gluten free flour and certified gluten free oats.
- Dairy Free: Substitute butter with plant based butter.
- Vegan: Use dairy free butter and ensure sugar is vegan friendly.
- Nut Free: Omit pecans entirely or replace with pumpkin seeds.
- Refined Sugar Free: Use coconut sugar in place of brown sugar.
Leftovers and Storage
- Store leftover glazed sweet potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F until warmed through, or microwave individual portions. The streusel may soften slightly but will still be delicious.
But, I Still Have A Few Questions…
Can I make glazed sweet potatoes ahead of time?
Yes, you can prep and bake the sweet potatoes without the streusel up to a day ahead. Add the streusel and reheat before serving.
Do I have to peel the sweet potatoes?
Peeling is recommended for the best texture, but leaving the skins on is fine if preferred.
Can I use yams instead of sweet potatoes?
True yams are starchier and less sweet, so sweet potatoes are recommended for this recipe.
Why add apple cider vinegar to sweet potatoes?
The vinegar balances the sweetness and enhances the overall flavor without tasting acidic.
Can I double this recipe for a crowd?
Yes, this recipe doubles easily. Use a larger baking dish and stir occasionally for even cooking.
Can I use dark brown sugar instead of light brown sugar?
Yes! That would taste wonderful as well!
Can I freeze glazed sweet potatoes?
Freezing is not recommended, as the texture of the potatoes and streusel may change.
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Glazed Sweet Potatoes with Cinnamon Oat Streusel
Ingredients
For the Sweet Potatoes:
- 3-4 large sweet potatoes cut into 1½-inch chunks
- 4 tbsp melted butter
- 2 tbsp maple syrup
- 1 tbsp fresh orange juice
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ⅓ cup light brown sugar
- 1 tsp salt
For the Streusel Topping:
- ½ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup chopped pecans
- 2 tbsp light brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp pumpkin pie spice
- 4 tbsp unsalted butter cold, cubed
Instructions
- Preheat oven to 375°F.
- In a small bowl, combine cinnamon, brown sugar, apple cider vinegar, and salt.
- Pour melted butter, maple syrup, and orange juice over the sugar mixture and mix well.
- Place sweet potato chunks in a large, deep baking dish (at least 9×13") and pour the sugar butter mixture over them. Stir to coat evenly.
- Cover the dish and bake for 20 minutes.
- Prepare the streusel topping: mix oats, flour, pecans, brown sugar, cinnamon, salt, and pumpkin pie spice. Add the cold, cubed butter to the bowl and mix together with your fingertips until combined. Chill in the fridge to firm up slightly.
- Remove cover and bake uncovered for an additional 30 minutes, stirring halfway through and adding the streusel for the last 15 minutes. Bake until the topping is golden and crunchy. Broil on high for 1-2 minutes if not quite golden top, BUT make sure to watch closely
- Serve warm and enjoy!
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.