Southern Candied Sweet Potatoes are a beloved side dish that brings warmth, sweetness, and rich buttery glaze to your table. This recipe takes simple sweet potatoes and transforms them into a caramel‑coated delight that’s perfect for holiday meals or any cozy dinner. With just a handful of ingredients and a little low‑and‑slow cooking time, you’ll have a crowd‑pleasing dish ready to serve.
Why You’ll Love These Southern Candied Sweet Potatoes
You’ll love this dish because it takes humble sweet potatoes and elevates them into something special. They’re glazed in a buttery sugar syrup, becoming tender, glossy, and full of flavor. The optional warm spices (cinnamon, nutmeg, ginger) add depth and a hint of holiday cheer without making the dish overly complicated. Whether you go stovetop or oven‑baked, this recipe is easy to follow and delivers a side dish that feels indulgent yet homey.
Ingredients
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6 medium sweet potatoes
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8 tablespoons butter
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2 cups sugar
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2 tablespoons water
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1 teaspoon vanilla extract
Optional Ingredients -
1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
Step‑by‑Step: How to Make Southern Candied Sweet Potatoes
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Peel and slice the sweet potatoes into round slices about ¼ inch thick.
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In a large skillet over medium heat, melt the butter and then add the sweet potato slices.
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Pour the sugar and water over the sweet potato slices; stir gently to coat.
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Reduce the heat to low, cover with a lid, and cook until the sweet potatoes are fork‑tender (about 1 hour).
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Remove from heat, stir in the vanilla extract. Spoon the glaze over the sweet potatoes; as it cools the glaze will thicken slightly.
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Oven variation (if you prefer baking): Preheat the oven to 425°F. Melt the butter in a 9×13 baking dish in the oven, swirl to coat, then add sugar, water, vanilla extract (and optional seasonings). Place the sliced sweet potatoes into the dish and gently mix until they’re evenly coated. Bake about 1 hour, spooning the glaze over the potatoes halfway through. Cover the dish with foil for the last 30 minutes of baking.
Helpful Tips
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Try to pick sweet potatoes of even size so they cook uniformly.
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If using the stovetop method, keep the heat low and monitor to avoid the sugar burning or glue‑ing to the pan.
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The glaze looks glossy and slightly loose when hot; as it cools it will thicken—so don’t worry if it seems runny at first.
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If using the optional spices, stir them in with the sugar and water (or when you add vanilla) so the warmth of cinnamon, nutmeg and ginger shines through.
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For best texture, serve warm—not piping hot right out of the pan—so the glaze has a chance to settle.
Substitutions And Variations
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Sugar: You could use part brown sugar (or entirely) to add a caramel‑rich depth.
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Liquid: Some recipes use a splash of orange juice or maple syrup for a twist.
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Spices: Feel free to omit or adjust the cinnamon/nutmeg/ginger to your taste—some keep it plain; others go full spice.
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Method: If you have many dishes in the oven, you might prefer the stovetop version or the oven version based on space and timing.
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Texture: If you prefer chunkier sweet potatoes instead of rounds, you could cube them—but keep the thickness consistent so everything cooks evenly.
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Toppings: Some folks like to add mini marshmallows during the last few minutes of baking for a more holiday casserole‑style twist.
Storage Instructions
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Refrigerator: Once cooled, cover and store in the refrigerator for up to 3 days. Reheat in a 350 °F oven until warm (about 30 minutes) or in the microwave.
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Make‑ahead: For the oven version you can coat the sweet potatoes in the butter/sugar mixture ahead of time, refrigerate overnight, then bake next day—just allow a bit more time for baking because they’ll start cold.
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Freezer: Cook and cool the dish completely, then store in an airtight freezer‑safe container for up to 3 months. Let thaw in the refrigerator overnight, then warm according to the previous instructions.
Nutritional Information
Approximate values (based on the recipe as given):
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Calories: 372 kcal
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Carbohydrates: 68 g
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Protein: 2 g
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Fat: 12 g
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Fiber: 3 g
Serving Suggestions
These candied sweet potatoes make a beautiful side for holiday feasts or cozy dinners. They pair especially well with roasted turkey, baked ham, fried chicken, or even grilled pork. Serve them alongside savory sides like green beans, collard greens, or cornbread to balance the sweetness. A slight sprinkle of sea salt right before serving can enhance the glaze and bring out deeper flavors.
Frequently Asked Questions About Southern Candied Sweet Potatoes
Can I use yams instead of sweet potatoes?
In many recipes, “candied yams” actually refer to sweet potatoes. True yams are a different root vegetable. Using sweet potatoes will yield the classic texture and sweetness.
Do I need to peel the sweet potatoes?
Yes, peeling helps the slices cook evenly and lets the glaze adhere better. Some cooks leave the skin on for texture, but peeling is traditional for this dish.
How do I know when they’re done?
They’re done when a fork easily pierces the slices and the glaze is thickened and sticky. If using the oven method, the edges may caramelize lightly.
Can I reduce the sugar?
You can reduce the sugar slightly, but be aware that the glaze may be thinner and less glossy. Als,o the sweetness is part of the charm of this dish.
Can I make this vegetarian/dairy‑free?
Yes, you could substitute a plant‑based butter alternative. The texture and glaze may differ slightly, but the core idea remains.
What happens if the glaze becomes too thick or burns?
If the glaze begins to look burnt or overly thick, remove from heat, add a little water and stir gently to loosen. For stovetop cooking, keep the heat on the low side and stir gently to prevent sticking.
Final Thoughts
Thank you for taking the time to try this Southern Candied Sweet Potatoes recipe. I hope you enjoy the rich buttery glaze, the tender sweet potato slices, and the comfort this dish brings to your table. It’s one of those recipes that makes an ordinary side feel special, and yet it’s simple enough to prepare without stress. I truly believe you’ll love the way the sweetness and buttery warmth come together—and I can’t wait for you to share this with friends, family, or just enjoy it yourself. Here’s to many happy meals, easy cooking, and the joy of sharing food you love. Thank you for being part of the food‑loving community. Enjoy every bite!
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Southern Candied Sweet Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Southern Candied Sweet Potatoes are sweet, buttery, and tender—perfect for family dinners and holidays. This simple, traditional recipe is made with just a few ingredients and can be cooked on the stovetop or baked in the oven. A true Southern classic that’s easy to prepare and always a crowd favorite.
Ingredients
6 medium sweet potatoes
8 tablespoons butter
2 cups sugar
2 tablespoons water
1 teaspoon vanilla extract
Optional:
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Instructions
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Peel and slice the sweet potatoes into round slices about ¼ inch thick.
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In a large skillet over medium heat, melt the butter and then add the sweet potato slices.
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Pour the sugar and water over the sweet potato slices; stir gently to coat.
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Reduce the heat to low, cover with a lid, and cook until the sweet potatoes are fork‑tender (about 1 hour).
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Remove from heat, stir in the vanilla extract. Spoon the glaze over the sweet potatoes; as it cools the glaze will thicken slightly.
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Oven variation (if you prefer baking): Preheat the oven to 425 °F. Melt the butter in a 9×13 baking dish in the oven, swirl to coat, then add sugar, water, vanilla extract (and optional seasonings). Place the sliced sweet potatoes into the dish and gently mix until they’re evenly coated. Bake about 1 hour, spooning the glaze over the potatoes halfway through. Cover the dish with foil for the last 30 minutes of baking.
Notes
Glaze will thicken as it cools.
Optional spices add warmth and holiday flavor.
Store in fridge for up to 3 days or freeze up to 3 months.
Reheat in oven or microwave until warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
Nutrition
- Serving Size: 1 cup
- Calories: 372
- Sugar: 46g
- Carbohydrates: 68g
- Protein: 2g