27+ Tasty & Nutritious Diabetic Candied Sweet Potato Recipes for a Healthier, Sweet Side Dish

When it comes to managing diabetes, making healthy food choices is essential. However, that doesn’t mean you have to sacrifice flavor or miss out on your favorite comfort foods.

One such beloved dish is candied sweet potatoes, traditionally laden with sugar and syrup.

But what if you could enjoy this delightful side dish without worrying about blood sugar spikes? Thanks to innovative cooking techniques and diabetic-friendly ingredients, you can!

In this article, we’ll explore over 27 delicious diabetic candied sweet potato recipes that let you indulge in this classic dish while keeping your health in mind.

Whether you’re craving something savory, sweet, or a little bit of both, you’ll find the perfect recipe to satisfy your taste buds.

So, get ready to enjoy the rich flavor of sweet potatoes in a whole new, healthier way!

27+ Tasty & Nutritious Diabetic Candied Sweet Potato Recipes for a Healthier, Sweet Side Dish

Candied sweet potatoes are no longer just an indulgence for special occasions; with these 27+ diabetic-friendly recipes, they can become a regular part of your meal plan.

From spiced variations to savory twists, you can enjoy this versatile vegetable in ways that align with your health goals.

These recipes are packed with flavor, balanced ingredients, and heart-healthy options, making them perfect for those with diabetes or anyone looking to reduce their sugar intake without sacrificing taste.

So, the next time you’re craving something sweet or savory, give one of these diabetic candied sweet potato recipes a try.

Diabetic-Friendly Candied Sweet Potatoes with Cinnamon

This recipe offers a delicious twist on the classic candied sweet potatoes, using a sugar substitute and cinnamon to keep things flavorful but diabetic-friendly. It’s perfect as a side dish during a holiday meal or any time you’re craving a healthier version of a sweet treat.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Stevia or Erythritol)
• 1 tablespoon butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup water

Instructions:

1. Peel and cube the sweet potatoes into bite-sized pieces.
2. In a large saucepan, bring the water to a boil. Add the cubed sweet potatoes and cook until just tender, about 8–10 minutes. Drain well.
3. In the same saucepan, melt the butter over medium heat. Add the sugar substitute, cinnamon, vanilla extract, and salt. Stir until well combined and the mixture begins to bubble slightly.
4. Add the cooked sweet potatoes to the saucepan and gently toss to coat. Let them cook for 5–7 minutes, occasionally stirring, until the sweet potatoes are glazed with the mixture.
5. Serve immediately, garnished with a pinch of cinnamon if desired.

These diabetic-friendly candied sweet potatoes provide the same sweetness and warmth of traditional recipes but without spiking blood sugar levels. The cinnamon adds a comforting flavor, making them a satisfying treat that can be enjoyed guilt-free.

Low-Carb Candied Sweet Potatoes with Almonds

For those looking for a low-carb alternative, this recipe replaces sugar with a natural sweetener and uses crunchy almonds for texture. It’s perfect for those on a diabetic diet and works as a hearty side dish or snack.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup Monk Fruit sweetener (or preferred low-carb sweetener)
• 2 tablespoons coconut oil
• 1/2 cup slivered almonds
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsweetened coconut milk

Instructions:

1. Peel and cut the sweet potatoes into cubes, then steam or boil them until tender, about 10 minutes. Drain and set aside.
2. In a large skillet, heat the coconut oil over medium heat. Add the Monk Fruit sweetener, ginger, nutmeg, and salt. Stir until the mixture becomes fragrant and slightly thickens, about 2-3 minutes.
3. Pour in the coconut milk, stirring continuously until the mixture becomes smooth.
4. Add the cooked sweet potatoes to the skillet and toss until they are well-coated with the sweetened sauce. Continue cooking for 5-7 minutes, allowing the flavors to meld and the potatoes to caramelize.
5. Sprinkle the slivered almonds on top and serve immediately.

This low-carb version of candied sweet potatoes still delivers a satisfying sweetness and the rich flavor of roasted almonds. It’s a great option for those managing diabetes but still craving a traditional dish.

Diabetic Candied Sweet Potatoes with Orange Zest

Infused with the bright flavor of orange zest, this version of candied sweet potatoes is light, refreshing, and diabetic-friendly. The zesty citrus adds a unique twist to the sweetness of the potatoes, making it a delightful side dish for any meal.

Ingredients:

• 5 medium sweet potatoes, peeled and cut into cubes
• 1/4 cup Swerve (or other preferred sweetener)
• 2 tablespoons olive oil
• Zest from 1 orange
• 1 tablespoon fresh orange juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup water

Instructions:

1. Peel and cut the sweet potatoes into cubes. Bring water to a boil in a large pot, add the sweet potatoes, and cook until just tender, about 10 minutes. Drain the potatoes and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the sweetener, orange zest, cinnamon, ginger, and salt. Stir to combine and cook for 2 minutes.
3. Add the fresh orange juice and stir until everything is well mixed and a smooth syrup forms.
4. Add the cooked sweet potatoes to the skillet and toss to coat in the syrup mixture. Let the potatoes cook for another 5–7 minutes, stirring occasionally, until they are glazed and slightly caramelized.
5. Serve hot, garnished with a bit of extra orange zest for a fresh finish.

These candied sweet potatoes with orange zest offer a sophisticated flavor profile that elevates the traditional recipe. The combination of citrus and cinnamon makes this version feel like a light, fresh alternative that doesn’t sacrifice sweetness.

Diabetic Candied Sweet Potatoes with Pecans and Maple Flavor

This recipe combines the warmth of candied sweet potatoes with the rich flavor of pecans and a hint of maple. By using a sugar substitute and sugar-free maple syrup, this version is a perfect way to indulge without worrying about blood sugar spikes.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1/4 cup sugar substitute (like Stevia or Swerve)
• 2 tablespoons butter
• 1/4 cup sugar-free maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans
• 1/4 teaspoon salt

Instructions:

1. Peel and dice the sweet potatoes. Boil them in a pot of water for about 10 minutes or until tender. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sugar substitute, cinnamon, and salt. Stir until the mixture becomes smooth and fragrant, about 2-3 minutes.
3. Pour in the sugar-free maple syrup and vanilla extract, mixing until everything is well combined and the syrup begins to thicken.
4. Add the cooked sweet potatoes to the skillet and toss to coat in the syrup mixture. Let the sweet potatoes cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the potatoes are glazed.
5. Top with chopped pecans and serve warm.

The pecans add a delightful crunch to the candied sweet potatoes, and the sugar-free maple syrup brings a familiar sweetness without adding unwanted sugar. This is a fantastic side dish to enjoy during any meal, especially for those who need to monitor their blood sugar.

Diabetic-Friendly Roasted Candied Sweet Potatoes with Coconut

If you enjoy the crispy texture of roasted vegetables but still want a sweet, candied version, this recipe is a great choice. It uses coconut for an extra layer of texture and flavor, keeping it light yet satisfying.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Monk Fruit or Stevia)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cube the sweet potatoes and toss them with olive oil, sugar substitute, cinnamon, and salt. Spread them evenly on the baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are golden and tender, stirring once or twice to ensure they cook evenly.
4. In the last 5 minutes of roasting, sprinkle the shredded coconut over the sweet potatoes, allowing it to lightly toast.
5. Remove from the oven and drizzle with fresh lemon juice if desired, then serve hot.

The combination of roasted sweet potatoes and toasted coconut offers a wonderful mix of crispy, sweet, and savory textures. This is a unique diabetic-friendly version of candied sweet potatoes that is sure to stand out on your table.

Diabetic Candied Sweet Potatoes with Balsamic Glaze

This recipe offers a savory-sweet twist on candied sweet potatoes with a balsamic glaze, creating a perfect balance of tangy and sweet flavors while keeping the dish diabetes-friendly.

Ingredients:

• 5 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Erythritol or Stevia)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Fresh parsley for garnish (optional)

Instructions:

1. Peel and cube the sweet potatoes. Boil them in water for about 10 minutes, or until just tender. Drain and set aside.
2. In a small saucepan, combine the balsamic vinegar, olive oil, sugar substitute, cinnamon, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally, until it thickens into a glaze, about 5-7 minutes.
3. In a large skillet, add the cooked sweet potatoes and pour the balsamic glaze over them. Toss to coat evenly, then cook for another 5-7 minutes, allowing the potatoes to caramelize and absorb the glaze.
4. Remove from heat and garnish with fresh parsley, if desired.

This balsamic-glazed version of candied sweet potatoes adds a unique, tangy flavor that pairs beautifully with the natural sweetness of the potatoes. It’s an ideal choice for those who love bold, complex flavors while keeping their blood sugar levels in check.

Diabetic-Friendly Candied Sweet Potatoes with Apples and Walnuts

This recipe adds a refreshing twist to traditional candied sweet potatoes by incorporating apples and walnuts. The apples bring natural sweetness and a slight tartness, while the walnuts add a rich, crunchy texture. It’s a perfect side dish for anyone following a diabetic-friendly diet.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 medium apples, peeled, cored, and diced
• 1/4 cup sugar substitute (such as Stevia or Swerve)
• 1 tablespoon butter
• 1/4 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsweetened apple juice

Instructions:

1. Peel and cube the sweet potatoes. Boil them in a pot of water for about 10 minutes, or until tender. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the diced apples, cinnamon, nutmeg, and salt, and sauté for 3-5 minutes until the apples start to soften.
3. Stir in the sugar substitute and apple juice, cooking for another 2-3 minutes to combine the flavors.
4. Add the cooked sweet potatoes to the skillet, tossing gently to coat in the apple mixture. Continue cooking for 5-7 minutes, until the sweet potatoes absorb the flavors and become tender.
5. Top with chopped walnuts before serving.

The addition of apples and walnuts provides a new layer of flavor to the candied sweet potatoes, balancing sweetness with a slight crunch. This is a great way to enjoy a nutritious and delicious side dish without worrying about blood sugar levels.

Diabetic-Friendly Candied Sweet Potatoes with Rosemary and Garlic

For a savory spin on candied sweet potatoes, this recipe uses rosemary and garlic to enhance the flavor profile. It’s an excellent choice for anyone who prefers savory over sweet while still enjoying a diabetic-friendly treat.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tablespoon sugar substitute (such as Stevia)
• 1/4 cup vegetable broth

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cube the sweet potatoes and toss them with olive oil, salt, pepper, chopped rosemary, and minced garlic.
3. Spread the potatoes out in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway through, until the potatoes are golden and tender.
4. Once roasted, transfer the sweet potatoes to a large skillet. Add the sugar substitute and vegetable broth, stirring to combine.
5. Cook for another 5 minutes, letting the potatoes absorb the glaze. Serve warm, garnished with additional rosemary if desired.

The savory combination of garlic and rosemary provides an unexpected but delightful twist, making this dish a great accompaniment to meat dishes or as a standalone meal. The natural sweetness of the potatoes balances perfectly with the earthy herbs, giving you a comforting, diabetic-friendly dish.

Diabetic Candied Sweet Potatoes with Lemon and Ginger

This bright and zesty version of candied sweet potatoes uses fresh lemon juice and ginger to give the dish a lively, refreshing flavor. The citrus and spice combination is light but satisfying, perfect for those managing diabetes while still craving a flavorful side dish.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons fresh lemon juice
• 1/4 cup sugar substitute (like Monk Fruit or Stevia)
• 1 tablespoon grated fresh ginger
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup water

Instructions:

1. Peel and cube the sweet potatoes, then boil them in a pot of water for 10-12 minutes, or until just tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the grated ginger, cinnamon, and salt, and sauté for 2-3 minutes until fragrant.
3. Stir in the lemon juice, sugar substitute, and water, creating a syrup. Let the mixture simmer for 3-4 minutes to thicken slightly.
4. Add the boiled sweet potatoes to the skillet and toss to coat in the syrup. Cook for 5-7 minutes, allowing the flavors to meld together and the sweet potatoes to absorb the glaze.
5. Serve hot, garnished with a wedge of lemon if desired.

The fresh lemon juice and ginger bring a zesty flair to the sweetness of the potatoes, making this dish a delightful option for those who enjoy bold flavors. It’s a refreshing and healthy way to enjoy candied sweet potatoes without the added sugar.

Diabetic-Friendly Candied Sweet Potatoes with Tahini and Honey

This recipe introduces a unique, creamy twist to candied sweet potatoes by incorporating tahini and a touch of honey. The rich, nutty flavor of tahini complements the sweetness of the potatoes while maintaining a balance that’s suitable for a diabetic-friendly diet.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons tahini
• 1 tablespoon honey (or sugar-free honey alternative)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 cup water

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a small saucepan, whisk together the tahini, honey (or honey alternative), cinnamon, ginger, salt, and lemon juice. Add the water and heat the mixture over medium heat, stirring occasionally until smooth and warmed through.
3. Pour the tahini mixture over the cooked sweet potatoes and toss gently to coat. Cook the sweet potatoes in the mixture for 5-7 minutes, allowing the flavors to meld and the potatoes to caramelize slightly.
4. Serve immediately, optionally garnished with a sprinkle of cinnamon.

The combination of tahini and honey gives this dish a creamy texture and nutty flavor that pairs beautifully with the natural sweetness of the sweet potatoes. This unique recipe provides a rich, indulgent side dish that won’t spike blood sugar levels, making it an excellent choice for diabetics.

Diabetic Candied Sweet Potatoes with Spiced Pecan Topping

For those who enjoy a bit of crunch in their candied sweet potatoes, this recipe features a spiced pecan topping that adds texture and depth. The cinnamon and nutmeg-spiced pecans complement the natural sweetness of the sweet potatoes without added sugar.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Swerve or Monk Fruit)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup pecans, chopped
• 1 tablespoon fresh orange juice

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sugar substitute, cinnamon, nutmeg, and salt, stirring until the mixture becomes fragrant and slightly thickens.
3. Add the cooked sweet potatoes to the skillet, tossing gently to coat them with the spiced mixture. Continue cooking for 5-7 minutes, allowing the potatoes to absorb the flavors.
4. In a separate small pan, toast the chopped pecans over medium heat for 3-4 minutes, until fragrant and lightly browned.
5. Top the sweet potatoes with the toasted pecans and drizzle with fresh orange juice before serving.

The spiced pecan topping adds a delicious contrast to the soft, candied sweet potatoes, while the orange juice provides a burst of citrusy freshness. This is a great way to enjoy a crunchier, diabetic-friendly version of candied sweet potatoes.

Diabetic Candied Sweet Potatoes with Caramelized Onions and Thyme

For a savory-sweet alternative, this recipe incorporates caramelized onions and fresh thyme. The sweetness of the potatoes is perfectly balanced by the richness of the caramelized onions, and the thyme adds an aromatic herbal note to the dish.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 medium onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon sugar substitute (like Stevia or Erythritol)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon fresh thyme leaves
• 1/4 cup vegetable broth

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until they become soft and golden brown, about 10-12 minutes.
3. Sprinkle the sugar substitute and cinnamon over the onions, stirring to combine. Add the vegetable broth and continue to cook for 5 minutes, allowing the syrup to thicken and the onions to caramelize.
4. Add the cooked sweet potatoes to the skillet and toss them with the caramelized onions and broth mixture. Cook for an additional 5-7 minutes to allow the sweet potatoes to absorb the flavors.
5. Sprinkle with fresh thyme before serving.

The combination of caramelized onions and sweet potatoes creates a rich, savory-sweet flavor profile that’s perfect for anyone looking for a unique, diabetic-friendly side dish. The thyme adds a touch of earthiness, making this recipe a standout option for any meal.

Diabetic Candied Sweet Potatoes with Coconut Cream

This rich and creamy version of candied sweet potatoes uses coconut cream for a dairy-free, diabetic-friendly twist. The sweetness of the coconut cream enhances the natural flavors of the sweet potatoes, creating a velvety texture that’s both indulgent and satisfying.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Erythritol or Stevia)
• 1/2 cup coconut cream (full-fat, unsweetened)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon unsweetened shredded coconut (optional)

Instructions:

1. Peel and cube the sweet potatoes, then boil them in a pot of water for about 10-12 minutes, or until tender. Drain and set aside.
2. In a large skillet, heat the coconut cream over medium heat. Add the sugar substitute, cinnamon, vanilla extract, and salt, stirring until the mixture is smooth and warmed through.
3. Add the cooked sweet potatoes to the skillet and toss gently to coat them with the creamy mixture. Cook for another 5-7 minutes, allowing the potatoes to absorb the flavors and the sauce to thicken slightly.
4. If desired, sprinkle the top with shredded coconut for added texture and flavor before serving.

The creamy texture of the coconut cream paired with the natural sweetness of the potatoes creates a rich and indulgent dish, making this a perfect diabetic-friendly dessert or side dish without any added sugar.

Diabetic Candied Sweet Potatoes with Zesty Lime and Cilantro

This zesty, fresh version of candied sweet potatoes incorporates lime and cilantro to add a bright, tangy flavor to the dish. The citrusy lime and herby cilantro give it a refreshing twist, making it an excellent option for those who love a more vibrant flavor profile.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Swerve or Monk Fruit)
• 1 tablespoon lime juice (freshly squeezed)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, add the sugar substitute, lime juice, cumin, cinnamon, and salt. Stir to combine and bring the mixture to a simmer over medium heat for about 2-3 minutes.
3. Add the cooked sweet potatoes to the skillet, tossing gently to coat them in the lime-cumin glaze. Continue to cook for 5 minutes, allowing the flavors to meld together.
4. Sprinkle with fresh cilantro before serving.

The combination of lime and cilantro gives these candied sweet potatoes a burst of fresh, zesty flavor that contrasts beautifully with their natural sweetness. This dish is a perfect option for those who enjoy a tangy side dish with a touch of sweetness, all while being mindful of their blood sugar levels.

Diabetic Candied Sweet Potatoes with Pomegranate and Cinnamon

This festive recipe incorporates the bright, juicy burst of pomegranate seeds, paired with cinnamon for warmth. The pomegranate adds a natural sweetness while also providing antioxidants, making this dish both delicious and healthy for diabetics.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Stevia or Swerve)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice (optional)
• 1/4 teaspoon salt
• 1/2 cup pomegranate seeds
• 1 tablespoon fresh orange juice

Instructions:

1. Peel and cube the sweet potatoes, then boil them in water for about 10-12 minutes, or until tender. Drain and set aside.
2. In a large skillet, heat the sugar substitute, cinnamon, allspice, and salt over medium heat, stirring until the mixture is fragrant and begins to form a syrup.
3. Add the cooked sweet potatoes to the skillet, tossing to coat them in the syrup. Continue to cook for 5-7 minutes, allowing the potatoes to absorb the flavors and become glazed.
4. Stir in the fresh orange juice and top with pomegranate seeds just before serving.

The addition of pomegranate seeds gives this candied sweet potato dish a burst of freshness and color, while the warm spices like cinnamon and allspice create a perfect contrast to the tangy fruit. This is a delightful, diabetic-friendly dish that combines sweetness, spice, and fruit for a beautiful presentation.

Diabetic Candied Sweet Potatoes with Blueberries and Almonds

This recipe combines the sweetness of candied sweet potatoes with the juicy burst of fresh blueberries and the crunch of toasted almonds. The antioxidants in the blueberries and the healthy fats from the almonds make this a balanced, diabetic-friendly dish that’s both nutritious and delicious.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Stevia or Erythritol)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup fresh blueberries
• 1/4 cup sliced almonds, toasted
• 1 tablespoon lemon juice

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat the sugar substitute, cinnamon, and salt over medium heat, stirring until the mixture is fragrant and begins to thicken slightly.
3. Add the cooked sweet potatoes to the skillet, tossing gently to coat them in the syrup. Continue cooking for 5-7 minutes to allow the potatoes to absorb the glaze.
4. Stir in the fresh blueberries and lemon juice, cooking for another 2-3 minutes until the blueberries start to soften and release their juices.
5. Top with toasted almonds before serving.

The fresh blueberries provide a burst of sweetness and antioxidants, while the toasted almonds offer a satisfying crunch. This colorful dish is a great way to enjoy a diabetic-friendly side that’s packed with flavor and nutrition.

Diabetic Candied Sweet Potatoes with Bacon and Sage

For a savory-sweet twist on candied sweet potatoes, this recipe features crispy bacon and aromatic sage, providing a rich depth of flavor. The salty bacon balances the sweetness of the potatoes, making it an ideal side dish for a special occasion or a hearty meal.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Stevia or Monk Fruit)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 slices bacon, cooked and crumbled
• 1 tablespoon fresh sage, chopped

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sugar substitute, salt, pepper, cinnamon, and nutmeg, stirring until the mixture begins to thicken and become fragrant.
3. Add the cooked sweet potatoes to the skillet and toss gently to coat in the spiced syrup. Continue to cook for 5-7 minutes, allowing the sweet potatoes to absorb the flavors.
4. Stir in the crumbled bacon and chopped sage, cooking for another 3 minutes to allow the flavors to meld.
5. Serve warm, garnished with additional sage if desired.

The combination of crispy bacon and savory sage brings a delightful contrast to the sweetness of the candied sweet potatoes. This hearty, savory dish is perfect for those looking for a unique and flavorful side without compromising on their diabetic dietary needs.

Diabetic Candied Sweet Potatoes with Spiced Maple Syrup

This recipe offers a rich, spiced maple syrup glaze that brings out the natural sweetness of the sweet potatoes, without added sugar. The warm spices of cinnamon and nutmeg, combined with a sugar-free maple syrup, create a comforting, guilt-free dish.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar-free maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon butter (optional)

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a small saucepan, combine the sugar-free maple syrup, cinnamon, nutmeg, ginger, and salt. Bring to a simmer over medium heat, stirring occasionally, for about 3-5 minutes until the syrup thickens slightly.
3. Add the cooked sweet potatoes to the saucepan and toss gently to coat them in the syrup mixture. Cook for another 5-7 minutes, allowing the potatoes to absorb the glaze and become caramelized.
4. For a richer flavor, stir in the butter and let it melt into the syrup before serving.

This spiced maple syrup glaze adds warmth and depth to the sweet potatoes without spiking blood sugar levels. The combination of cinnamon, nutmeg, and ginger enhances the natural sweetness of the potatoes, making this dish a perfect diabetic-friendly side for any meal.

Diabetic Candied Sweet Potatoes with Mustard and Horseradish

This savory recipe offers a bold twist on traditional candied sweet potatoes by incorporating the tang of mustard and the heat of horseradish. The combination of sharp, spicy flavors perfectly balances the sweetness of the potatoes, creating a unique side dish that’s perfect for adventurous eaters.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons Dijon mustard
• 1 teaspoon prepared horseradish
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon sugar substitute (like Swerve)
• 1/4 cup vegetable broth

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the Dijon mustard, horseradish, cinnamon, salt, and sugar substitute, stirring until the mixture becomes fragrant and combined.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it reduce for 3-4 minutes.
4. Add the cooked sweet potatoes to the skillet and toss gently to coat them in the sauce. Cook for an additional 5-7 minutes until the sweet potatoes absorb the tangy, spicy glaze.
5. Serve warm, garnished with fresh herbs if desired.

The mustard and horseradish add a surprising tang that complements the sweetness of the sweet potatoes, making this dish a bold, flavorful option for those looking for a savory-sweet combination. It’s a great choice for a holiday meal or a dinner party, where it will surely stand out.

Diabetic Candied Sweet Potatoes with Cranberries and Walnuts

This festive recipe incorporates tangy cranberries and crunchy walnuts, adding a beautiful pop of color and flavor to the traditional candied sweet potatoes. The cranberries bring a tart contrast to the sweetness of the potatoes, while the walnuts provide a satisfying crunch.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup sugar substitute (like Monk Fruit or Swerve)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup fresh cranberries
• 1/4 cup chopped walnuts
• 1 tablespoon orange juice

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, combine the sugar substitute, cinnamon, ginger, and salt. Stir the mixture over medium heat until fragrant.
3. Add the cooked sweet potatoes to the skillet and toss to coat in the spice mixture. Cook for 5-7 minutes until the sweet potatoes absorb the flavors.
4. Stir in the fresh cranberries and orange juice, cooking for another 3-5 minutes until the cranberries burst and release their juices.
5. Sprinkle with chopped walnuts before serving.

The tartness of the cranberries and the crunch of the walnuts create a lovely balance with the sweetness of the potatoes. This dish is not only diabetic-friendly but also festive and beautiful, making it perfect for Thanksgiving or any special meal.

Diabetic Candied Sweet Potatoes with Cumin and Chili Powder

This savory recipe brings the warmth of cumin and chili powder to the traditional candied sweet potatoes. The spices add depth and complexity, turning the dish into a flavor-packed side that pairs perfectly with grilled meats or a hearty stew.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon sugar substitute (like Swerve)
• 1/4 cup vegetable broth

Instructions:

1. Peel and cube the sweet potatoes, then boil or steam them until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cumin, chili powder, cinnamon, salt, and sugar substitute, stirring for 1-2 minutes until the spices are fragrant.
3. Add the vegetable broth to the skillet and bring it to a simmer, letting it reduce for 3-4 minutes.
4. Add the cooked sweet potatoes to the skillet, tossing gently to coat them in the spice mixture. Continue cooking for 5-7 minutes to allow the sweet potatoes to absorb the flavors.
5. Serve warm, garnished with chopped cilantro if desired.

The cumin and chili powder give this recipe a flavorful kick, complementing the natural sweetness of the sweet potatoes. This dish is ideal for those who enjoy a savory side with a hint of heat, perfect for a flavorful and diabetic-friendly addition to any meal.

Note: More recipes are coming soon!