Candied sweet potatoes are one of those sticky, sweet dishes that pop up every holiday, and honestly, any regular weekend around here. You know when you plan a comfort-food dinner, but everything on your table tastes kinda bland? That’s when candied sweet potatoes come charging in like flavor superheroes.
Trust me, if you’ve been loving crispy sweet potato fries or a knockout ground beef sweet potato skillet lately, this is what you need next in your lineup. Your family will think you’ve secretly studied at a five-star restaurant when really, it’s just this magic recipe.
What Makes Southern Candied Sweet Potatoes Unique
Alright, so why does everyone (at least down South) obsess over these? It’s more than just tossing yams with sugar. Southern candied sweet potatoes get their charm from slow-cooking in a syrupy bath that soaks into every orange chunk. I swear, the brown sugar and cinnamon sort of melt right into the potato. Some people say it’s all in the butter. Others claim it’s about the patience, letting those spuds soak up the syrup in the oven for just the right amount of time. Here’s a secret: I’ve tried all sorts of versions, but nothing beats this one where the sweets caramelize just enough to get that perfect bite between soft and chewy. Ok, now I’m hungry just thinking about it.
My cousin Marsha always says, “If the candied sweet potatoes aren’t the first dish gone at dinner, you did something wrong!” She’s right, you know.
Candied Sweet Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Description
A sweet and savory dish of soft, caramelized sweet potatoes, perfect for holiday feasts or Sunday dinners.
Ingredients
Main Ingredients
- 3–4 medium medium sweet potatoes (about 2 pounds) (Peel and slice into thick rounds.)
- 0.5 cup unsalted butter (Real butter is better for flavor.)
- 1 cup brown sugar (Light or dark, as per preference.)
- 0.25 cup water
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 pinch salt
- 1 teaspoon vanilla extract (Optional, for added flavor.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Peel and slice the sweet potatoes into thick rounds.
- Grease the bottom of a baking dish with a little butter.
- Place the sweet potato slices evenly in the baking dish.
Cooking
- In a small pot, melt the remaining butter and add brown sugar, water, cinnamon, nutmeg, vanilla (if using), and salt. Stir until syrupy.
- Pour the syrup over the potatoes in the baking dish.
- Bake uncovered in the oven. Every 20 minutes, spoon the syrup back over the potatoes.
- After about an hour, the sweet potatoes should be caramelized and soft.
Notes
For richer flavor, use dark brown sugar. Thick potato slices are best, and make sure to baste for that classic candied crust. You can also experiment by adding orange zest or swapping half the water for orange juice. Letting the potatoes cool for 10 minutes before serving enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Side Dish
- Cuisine: American, Southern
Why This Recipe is a Holiday and Sunday Dinner Classic
There’s something about pulling a casserole of bubbling candied sweet potatoes out of the oven that just feels right. It’s sugary but savory; rich but not heavy. I mean, honestly, when you put this dish on the table at Thanksgiving or Sunday supper, it’s like an edible hug for everyone. I started making them after a family friend brought her version…suddenly, I was the “sweet potato person” every year after. Oh, if you’re a little heavy-handed with the syrup, nobody ever complains, I promise. The lovely thing is, these fit in with both turkey and pot roast, and they become everybody’s favorite even if you only make them a few times a year. So yeah, they’re a classic for a reason.
Ingredients for Southern Candied Sweet Potatoes
You gotta keep things simple. Here’s what you need for this candied sweet potatoes recipe:
- 3 to 4 medium sweet potatoes (about 2 pounds)
- Half a cup of unsalted butter (yep, the real stuff is better)
- One cup brown sugar (light or dark, your call)
- Quarter cup water
- 1 teaspoon ground cinnamon
- Half a teaspoon ground nutmeg
- Pinch of salt
- Optional: 1 teaspoon vanilla extract
See? Nothing wild. Everything you probably have in your pantry already.
Step-by-Step Instructions
Alright, I’ll keep it snappy. First, peel your sweet potatoes and slice them up, thick rounds work best. Set the oven to 350°F (that’s 175°C, if you’re fancy). Grab a baking dish and slather a little butter on the bottom so nothing sticks. Place the sweet potato slices evenly. Melt the rest of that butter in a small pot, then add brown sugar, water, cinnamon, nutmeg, vanilla (if using), and salt. Stir till it’s all syrupy and gooey. Pour this beautiful mess over the potatoes. Pop the dish in the oven, uncovered. Every 20 minutes, take it out and spoon the sauce back on top. After about an hour, they’ll be gold and soft. That’s it, really. The hardest part is not eating them straight from the oven.
Cooking Tips and Techniques
If you want richer flavor, use dark brown sugar for extra oomph. Cut your sweet potatoes thick, a skinny slice tends to disappear. Oh..don’t skip the basting step; it’s what gives every bite that classic candied crust. Some folks add a bit of orange zest or swap half the water for orange juice, and honestly, that’s not a bad move if you wanna be fancy. And for those who crave the best texture, let the potatoes sit and cool ten minutes before serving. Somehow, it brings out all the caramelly goodness you worked so hard for.
Variations of Candied Sweet Potatoes
Now, not everyone loves the exact same thing, I get it. If you like marshmallows (my nephew thinks that’s the best part), toss a handful on top during the last five minutes in the oven. Want even more spice? Add in ground ginger or a sprinkle of clove. For the healthy-minded crowd, swap in half the sugar for pure maple syrup or honey. I’ve even had someone in the family use pecans for a little nutty crunch. If you’re all about easy, check out sweet potato puree health benefits and easy recipes for an even simpler version or to mix things up. Candied sweet potatoes are more flexible than folks give them credit for.
Serving Suggestions
- Serve warm right out of the oven, with juicy ham or roasted turkey
- Pairs perfectly with sweet potato cornbread recipe for a Southern feast
- Add to the side of classic green beans or collard greens
- Leftovers? They’re surprisingly good cold out of the fridge (don’t judge)
Make-Ahead and Meal Prep Options
The beautiful thing is, this candied sweet potatoes recipe can be made the day before, and honestly, sometimes they taste even better after a night in the fridge. If you’re making a big dinner, do everything ahead minus the final bake. Store in the fridge, then pop into the oven before mealtime. Freezing’s not my first pick, since the texture can get weirdly mushy, but honestly it works in a pinch. Oh, and if you’re meal-preppy, just portion them into containers and warm for solo work lunches. They won’t judge you.
Nutritional Information
Candied sweet potatoes aren’t exactly a salad, but hey, they do have nutritional perks. Sweet potatoes bring loads of vitamin A (hello, good skin!), fiber, and potassium. The brown sugar and butter? Well, they’re, uh, more for the soul than the body. One decent scoop is about 200 calories (totally worth it) and the natural sweetness means you can get away with less sugar if you want. At least you’ll get some veggies with your sugar rush.
Pairing with Other Dishes
In my kitchen, candied sweet potatoes are the easy win against pretty much any main dish, turkey, roast chicken, pork chops, you name it. They also shine next to cornbread and something green like collards or green beans, so the plate isn’t all orange. Looking for a totally sweet meal? Pair with sweet potato pound cake for dessert. The flavors somehow just belong together. Can’t go wrong if you’re eating these with loved ones.
Common Questions
Nope. Slice ’em raw. The oven does the work for you.
For sure! Just use vegan butter or coconut oil instead.
Yes, but the texture’s a little different, still tasty though.
Absolutely. Use a bigger pan or two smaller ones. Don’t crowd the potatoes.
Stick any extras in a sealed container in the fridge. They keep for about three days.
Give These Sweet Potatoes a Spin at Home
There you go, every possible question answered and every tip I know thrown your way. Candied sweet potatoes deserve a spot at your next big meal, and you don’t need to wait for Thanksgiving to enjoy them. If you want more ways to serve up sweet spuds, check out some straightforward tips here for even more ideas. Honestly, don’t be shy..try it out and see why it’s a holiday legend. If I didn’t convince you, well, your taste buds will do the talking.
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