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Southern Candied Sweet Potatoes

A warm, inviting dish marrying the sweetness of tender sweet potatoes with a luscious, sticky syrup, perfect for family gatherings and holiday feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large sweet potatoes, peeled and sliced Fresh, bright, and blemish-free
  • 1/4 cup unsalted butter Adds a rich, creamy flavor
  • 1 cup brown sugar, packed Creates the sticky syrup
  • 1/2 cup water Helps create the sauce consistency
  • 1 tsp cinnamon Brings warmth and depth of flavor
  • 1/4 tsp nutmeg Enhances the overall flavor profile
  • 1/2 tsp vanilla extract Adds fragrant sweetness
  • 1 pinch salt Balances the sweetness
  • 1/4 cup chopped pecans (optional) Adds crunch and flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring water to a boil and add sweet potato slices. Boil until just tender, about 10-12 minutes.
  3. Drain the sweet potatoes and let them rest.
Syrup Preparation
  1. In a large skillet, melt the unsalted butter over medium heat.
  2. Mix in the brown sugar, water, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Allow to come to a simmer.
Combine and Bake
  1. Gently fold the cooked sweet potatoes into the skillet, ensuring they are evenly coated.
  2. Transfer the sweet potatoes to a greased baking dish and pour the syrup over the top.
  3. Cover the dish with aluminum foil and bake for 30 minutes, stirring halfway through.
  4. If using, sprinkle chopped pecans over the top during the last 10 minutes of baking.
  5. Remove from the oven and allow to cool slightly before serving.

Notes

Select sweet potatoes with uniform shapes for even cooking. You can add orange zest or a splash of apple juice for a citrus twist. Prepare the sweet potatoes in advance to save time.