Easy Southern Candied Sweet Potatoes

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Golden, caramelized, and dripping with rich buttery syrup, these Easy Southern Candied Sweet Potatoes are the very definition of comfort food. Perfectly tender slices of sweet potatoes are slowly baked in a luscious glaze made from brown sugar, butter, cinnamon, and just a hint of nutmeg. The result is a silky-sweet, warmly spiced dish that melts in your mouth and feels like a warm hug from the South.

Whether you’re prepping for Sunday dinner, a cozy holiday feast, or simply craving a sweet and savory side, this recipe delivers every single time. It pairs effortlessly with glazed ham, roasted turkey, or even a weeknight rotisserie chicken. It’s easy to make, but the flavor is nothing short of unforgettable.

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Why You’ll Love This Easy Southern Candied Sweet Potatoes Recipe

• It’s a classic Southern side dish that’s sweet, tender, and full of holiday nostalgia.
• Uses simple pantry staples like butter, sugar, and spices.
• Can be made ahead for meal prep or holiday dinners.
• It’s naturally gluten-free and pairs well with both sweet and savory mains.
• The slow bake method creates a caramel-like sauce that’s absolutely addictive.

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Preparation Phase & Tools to Use

To prepare this dish with ease and success, a few kitchen essentials make all the difference:

• A sharp chef’s knife: Crucial for slicing sweet potatoes evenly for consistent baking.
• Cutting board: Preferably a large one to give you space to safely work with the large potatoes.
• Large baking dish or casserole dish: Essential for spreading out the sweet potato slices in a single layer to ensure even caramelization.
• Foil: To cover the dish during part of the baking process, helping to steam the sweet potatoes before they caramelize.
• Small saucepan: For melting and mixing the butter, sugar, and spices into a rich glaze.

Each tool plays an important role in maintaining the texture, flavor, and even cooking of the sweet potatoes. Proper slicing ensures they cook at the same rate, while the baking dish and foil combination allows them to become tender before crisping up slightly in their syrupy bath.

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Preparation Tips

When choosing your sweet potatoes, go for ones that are firm, smooth-skinned, and free of blemishes. Medium-sized sweet potatoes are easiest to peel and slice. Use a consistent thickness when slicing (about ½-inch rounds) to avoid uneven cooking. Be sure not to overcrowd your baking dish; the slices should slightly overlap but not pile up too much—this ensures every piece gets a good glaze coating. When making the glaze, let the butter and sugar melt slowly to create a thick, cohesive syrup. Lastly, bake covered first to tenderize the potatoes, then uncover to let the glaze thicken and the edges caramelize beautifully.

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Ingredients for this Easy Southern Candied Sweet Potatoes Recipe

• 4 large sweet potatoes (peeled and cut into 1/2-inch thick rounds)
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter (1 stick)
• 1/4 cup water
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional, but enhances flavor)
• A pinch of ground ginger or cloves (optional for extra warmth)

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Step 1: Prep the Sweet Potatoes

Start by peeling the sweet potatoes and slicing them into uniform 1/2-inch thick rounds. Uniformity ensures they cook evenly. Place them in a large mixing bowl and set aside.

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Step 2: Make the Brown Sugar Glaze

In a small saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract (if using). Stir until the sugar dissolves and the mixture becomes a smooth syrup. This should take about 3–5 minutes. Do not boil.

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Step 3: Arrange the Potatoes

Grease a 9×13-inch baking dish or a similarly sized casserole dish. Layer the sweet potato slices in the dish, slightly overlapping. Pour the warm glaze evenly over the potatoes, using a spoon to coat each slice.

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Step 4: Bake Covered

Cover the dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 40 minutes. This step softens the potatoes and allows the glaze to penetrate.

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Step 5: Bake Uncovered

Remove the foil and continue baking for another 20–25 minutes, or until the sweet potatoes are tender and the glaze is thick and bubbling. The edges of some slices will begin to caramelize for extra flavor.

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Step 6: Serve Warm

Let the dish rest for 5–10 minutes before serving. This gives the glaze time to thicken slightly more as it cools. Spoon some of the glaze over the top before serving for maximum flavor.

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Notes

This recipe is a staple in Southern holiday traditions but is versatile enough to be served any time of year. For a deeper molasses flavor, you can substitute part of the brown sugar with dark brown sugar. Adding a splash of orange juice or zest can provide a citrusy brightness to the glaze. This dish is rich and sweet, so it’s perfect alongside more savory mains like roasted meats, collard greens, or cornbread.

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Watch Out for These Mistakes While Cooking

• Overcrowding the baking dish: This prevents even caramelization and can result in uneven cooking.
• Slicing unevenly: Thicker slices take longer to cook and can stay undercooked while others become too soft.
• Boiling the glaze: Boiling can cause the sugar to crystallize later. Gently melt and combine the ingredients instead.
• Skipping the foil step: Baking covered first is crucial to tenderize the sweet potatoes before exposing them to dry heat for caramelization.
• Not checking glaze consistency: Too watery? Bake a bit longer uncovered; too thick? Add a small splash of water or juice and stir before serving.

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Storage Instructions

Leftover candied sweet potatoes store beautifully. Let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 4–5 days. To reheat, place in a baking dish and warm in the oven at 300°F until heated through. You can also reheat individual portions in the microwave. Freezing isn’t ideal due to texture changes but is possible if tightly wrapped and stored for no longer than 2 months.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: ~290
• Carbohydrates: 45g
• Sugars: 25g
• Protein: 2g
• Fat: 12g
• Saturated Fat: 7g
• Fiber: 4g
• Sodium: 190mg
• Cholesterol: 30mg

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Frequently Asked Questions

What’s the best type of sweet potato to use?

Use orange-fleshed sweet potatoes like Beauregard or Jewel varieties for their natural sweetness and creamy texture.

Can I make this ahead of time?

Yes, you can prepare and bake the dish a day ahead. Just reheat in the oven before serving to restore the texture and warm glaze.

Can I use yams instead of sweet potatoes?

In the U.S., yams are often mislabeled sweet potatoes. True yams have a starchier texture and are not ideal for this recipe.

How do I keep the glaze from being too runny?

Make sure to bake uncovered in the final stage to allow the syrup to reduce and thicken.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free since it contains no wheat or flour-based ingredients.

Can I use maple syrup instead of brown sugar?

You can substitute part of the brown sugar with maple syrup, but the texture of the glaze may be thinner.

What can I serve this with?

It goes well with roasted meats, baked ham, turkey, stuffing, greens, and classic holiday sides.

Can I add marshmallows on top?

While it’s not traditional for Southern-style candied yams, you can add mini marshmallows during the last 10 minutes of baking if you like it sweeter.

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Conclusion

Easy Southern Candied Sweet Potatoes bring together the warmth of tradition and the indulgence of sweet, spiced comfort food. With just a handful of ingredients and a little patience, you’ll have a dish that earns a spot on your table again and again. Whether for Sunday dinners or festive feasts, it’s a guaranteed crowd-pleaser that’s as easy to prepare as it is to enjoy.

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