Southern Candied Sweet Potatoes

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If there’s one dish that instantly transports me back to Sunday dinners at my grandmother’s house, it’s Southern Candied Sweet Potatoes. I remember the sweet aroma of brown sugar and cinnamon filling the air, mingling with butter sizzling in the cast iron skillet. It wasn’t just a side dish—it was the main event in my eyes. This recipe has been passed down for generations in my family, and every bite tastes like home.

I love how incredibly simple this dish is, yet how deeply flavorful it becomes with just a few pantry staples. Each slice of sweet potato turns buttery soft, coated in a thick, caramelized glaze that’s sweet, spiced, and rich. Whether it’s for the holidays, a family gathering, or just because I need a comfort food fix, Southern Candied Sweet Potatoes are always a hit at the table.

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Why You’ll Love This Southern Candied Sweet Potatoes Recipe

You’ll love this dish because it brings sweet, buttery goodness with minimal effort. The potatoes melt in your mouth while the spiced syrup gives them a cozy depth of flavor. It’s perfect for Thanksgiving, Christmas, or even a casual weeknight when you want something special. Plus, it uses just a few ingredients—no marshmallows, no fuss, just good Southern soul in every bite.

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What Kind of Sweet Potatoes Work Best?

For Southern Candied Sweet Potatoes, I always go with classic orange-fleshed sweet potatoes (sometimes labeled as yams in the store). They’re naturally sweet, dense, and hold their shape beautifully during cooking. Look for medium to large ones with smooth, unblemished skin—those are usually easier to peel and slice. Avoid the white or purple varieties for this dish; they don’t bring the same sweetness or creamy texture you want here.

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Options for Substitutions

If you find yourself short on an ingredient or just want to try a little twist, there are some easy substitutions that still give delicious results:

• Butter Substitute: If you’re dairy-free, swap butter for a good quality vegan butter or even refined coconut oil for a subtle tropical touch.
• Brown Sugar: You can use dark brown sugar for a deeper molasses flavor, or coconut sugar if you want something less processed.
• Cinnamon & Nutmeg: Pumpkin pie spice works great in a pinch—it’s got all the warm spice notes wrapped into one.
• Sweet Potatoes: While classic is best, Japanese sweet potatoes can be used for a firmer bite and a different kind of sweetness.
• Vanilla Extract: Not traditional, but a few drops can add a lovely warmth to the syrup.

The beauty of this dish is that it’s forgiving and flexible, so don’t be afraid to make it your own.

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Ingredients for This Southern Candied Sweet Potatoes Recipe

• Sweet Potatoes: The heart of the dish. Their natural sweetness and creamy texture are perfect for soaking up all that rich, buttery syrup.
• Butter: Adds richness and depth, helping the sugar melt into a glossy glaze.
• Brown Sugar: The key to the “candied” effect. It caramelizes into a sticky, flavorful coating for the potatoes.
• Cinnamon: Brings warmth and spice, giving the dish its signature cozy flavor.
• Nutmeg: Just a pinch enhances the cinnamon and deepens the flavor.
• Salt: A tiny amount balances the sweetness and makes the other flavors pop.
• Water: Helps create the syrup base that reduces and thickens as the dish cooks.

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Step 1: Prep the Sweet Potatoes

Start by peeling your sweet potatoes and slicing them into thick, even rounds—about ½ inch thick. Uniform slices help them cook evenly and absorb the glaze properly.

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Step 2: Layer in the Skillet

Arrange the sweet potato slices in a single layer (or slightly overlapping) in a large skillet or baking dish. This allows the syrup to coat them well as they cook.

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Step 3: Make the Syrup

In a saucepan or directly in the skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, nutmeg, salt, and a few tablespoons of water. Stir everything until the sugar is mostly dissolved and the mixture begins to bubble.

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Step 4: Pour and Simmer

Pour the syrup mixture evenly over the sweet potatoes. Cover the skillet with a lid or foil and simmer over low heat for about 30 minutes, stirring gently every 10 minutes to ensure each slice gets coated and caramelized.

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Step 5: Reduce the Glaze

Uncover the skillet and continue to cook for another 10–15 minutes, or until the syrup thickens and clings beautifully to the potatoes. Keep the heat low so nothing burns. The sweet potatoes should be fork-tender and glossy.

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How Long to Cook the Southern Candied Sweet Potatoes

Cooking this dish takes about 40 to 45 minutes total. The first 30 minutes are covered to let the sweet potatoes soften and soak up the syrup. The last 10 to 15 minutes are uncovered, allowing the syrup to reduce into that luscious, sticky glaze. Keep the heat low throughout to prevent scorching and ensure a slow candying process.

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Tips for Perfect Southern Candied Sweet Potatoes

• Cut Evenly: Slice the sweet potatoes to the same thickness so they cook uniformly and absorb the syrup at the same rate.
• Don’t Rush the Glaze: Low and slow is the key. Let the syrup thicken gradually for the best texture and flavor.
• Stir Gently: Mix with care to avoid breaking up the potatoes. A soft touch keeps the slices intact and beautiful.
• Use a Cast Iron Skillet: It holds heat well and adds an extra layer of flavor—perfect for slow cooking and caramelizing.
• Double the Syrup (If Needed): If you love extra glaze, increase the butter, sugar, and water slightly. This dish is all about that rich coating.
• Taste as You Go: You can adjust the sweetness or spices toward the end if needed—just stir gently and allow it to simmer a bit longer.

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Watch Out for These Mistakes While Cooking

• Overcooking the Potatoes: Sweet potatoes can go from tender to mushy fast. Keep an eye on them—once they’re fork-tender and glazed, they’re done.
• High Heat: Don’t crank up the burner to speed things along. The sugar will burn before the potatoes cook through. Stick with low and slow.
• Skipping the Stirring: If you don’t stir occasionally, some slices may overcook while others stay dry. Gentle stirring helps coat every piece.
• Too Much Water: Adding more than needed will make the syrup watery. Use just enough to help the sugar dissolve at the start.
• Neglecting the Lid: Covering the pan at first is essential—it creates steam and softens the potatoes before reducing the glaze.

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What to Serve With Southern Candied Sweet Potatoes?

This dish shines as a side, and it’s incredibly versatile. Here are a few great pairings to make it part of a perfect meal:

Southern Baked Ham

The salty-sweet contrast between glazed ham and candied sweet potatoes is a holiday classic.

Crispy Fried Chicken

Crunchy, juicy fried chicken pairs beautifully with the sweetness and softness of the potatoes.

Collard Greens

Add a savory, earthy balance to your plate with braised or sautéed greens.

Cornbread

A warm slice of cornbread soaks up that sticky glaze like a dream.

Smoked Turkey

This combo is ideal for Thanksgiving or Sunday dinners.

Macaroni and Cheese

Creamy, cheesy mac next to sweet potatoes is comfort food heaven.

Breakfast Sausage

Yes, this dish can show up at brunch—serve it with sausage links and eggs for a sweet-savory breakfast plate.

Creamed Corn

Another classic Southern side that complements the buttery flavor of the sweet potatoes.

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Storage Instructions

Southern Candied Sweet Potatoes store wonderfully, which makes them a great make-ahead dish for holidays or meal prep. Once cooled, transfer them into an airtight container and refrigerate for up to 4 to 5 days. The syrup thickens even more as it sits, making leftovers extra flavorful.

To reheat, warm gently in a skillet over low heat, adding a splash of water if the syrup is too thick. You can also microwave individual portions in short bursts, but be sure not to overheat or they might get mushy.

If you want to freeze them, place cooled potatoes and syrup in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat slowly on the stove to revive that delicious glaze.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (based on 6 servings):

• Calories: 280
• Total Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 100mg
• Carbohydrates: 49g
• Sugar: 26g
• Fiber: 5g
• Protein: 2g
• Serving Size: ~1 cup

Keep in mind these values can vary depending on portion size and exact ingredient brands.

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Frequently Asked Questions

How do I know when the sweet potatoes are done?

They should be fork-tender but not falling apart. The syrup will be thick and glossy, clinging to each slice. That’s your signal they’re ready.

Can I make Southern Candied Sweet Potatoes ahead of time?

Yes! This dish reheats beautifully. You can make it a day or two in advance and gently reheat on the stovetop or in the oven.

Do I have to peel the sweet potatoes?

Peeling is highly recommended. The skin can become tough and interfere with the silky texture this dish is known for.

Can I bake them instead of cooking on the stovetop?

Absolutely. Just layer the potatoes in a baking dish, pour the syrup over, cover with foil, and bake at 350°F for about 45 minutes, then uncover to thicken the glaze.

Is it okay to use white sugar instead of brown sugar?

Technically yes, but you’ll lose that rich molasses depth. Brown sugar is key to that signature Southern flavor.

Can I make it less sweet?

Of course. You can reduce the sugar slightly without ruining the texture. Just keep enough to form the syrupy glaze.

What can I do if the syrup turns out too thin?

Let it simmer uncovered a bit longer on low heat until it reduces. Be patient—it will thicken as it cools, too.

Is this the same as sweet potato casserole?

Not exactly. Candied sweet potatoes are cooked in syrup and served in slices, while sweet potato casserole is mashed and often topped with marshmallows or pecans.

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Conclusion

Southern Candied Sweet Potatoes are the kind of side dish that steals the spotlight. They’re rich, buttery, sweet, and infused with warm spices that make every bite taste like home. Whether you’re serving them for the holidays or just because you crave something cozy and soul-satisfying, this recipe never fails to impress. It’s simple, nostalgic, and deeply comforting—Southern cooking at its finest.

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