Rich Southern Candied Sweet Potatoes Recipe (Print Version)

Sweet Southern Candied Sweet Potatoes recipe. Discover a classic side dish with a buttery, spiced glaze. Perfect for any gathering.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Stars

01 - 3 lbs sweet potatoes (about 4-5 medium)
02 - 1/2 cup (1 stick) unsalted butter

→ Syrup & Spice Magic

03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt

→ Just a Splash

09 - 1/4 cup water (or orange juice for a citrusy tang)

→ Optional Zing

10 - 1/2 cup pecan halves (for topping)
11 - 1/2 teaspoon orange zest (for added brightness)

# Instructions:

01 - First things first, get those sweet potatoes peeled and sliced. I usually go for about 1/2-inch thick rounds. Not too thin, or they’ll get mushy, and not too thick, or they won't cook evenly. I remember one time I was rushing and sliced them all wonky; some were raw, some were overcooked! Lay them out in a single layer in your 9x13 baking dish. This is where you want them to be somewhat even, so they all get that lovely caramelized coating.
02 - In a medium saucepan, combine your butter, both sugars, vanilla, cinnamon, nutmeg, salt, and water. Set it over medium heat. Whisk it all together until the butter melts and the sugars completely dissolve. You'll see it start to bubble gently, and the aroma filling your kitchen? Oh, it’s heavenly! Don’t let it boil aggressively; we just want a smooth, warm syrup. I once walked away for 'just a second' and it almost boiled over—oops!
03 - Once your syrup is ready, carefully pour it evenly over the sliced sweet potatoes in your baking dish. Make sure every single piece gets a good coating. This is important for that beautiful candied finish! You might need to gently jostle the dish a bit to help the syrup settle. It’s okay if some pieces overlap a little, but try to keep them as spread out as possible for even cooking.
04 - Pop that dish into a preheated oven at 375°F (190°C). Bake for about 30 minutes, uncovered. This initial bake softens the sweet potatoes and lets them start soaking up all that delicious syrup. I always peek through the oven door, watching the edges start to bubble and caramelize. Don't worry if it looks a little watery at this stage; it'll thicken up!
05 - After 30 minutes, pull the dish out (careful, it's hot!). Give everything a gentle stir to redistribute the syrup and make sure all the sweet potatoes get their turn in the sweet, bubbling sauce. Then, put it back in the oven for another 15-20 minutes, or until the sweet potatoes are tender and the syrup has thickened and turned glossy. This is where the magic really happens, and the Southern Candied Sweet Potatoes become truly irresistible.
06 - Once they’re done, remove the Southern Candied Sweet Potatoes from the oven. Let them rest for about 5-10 minutes before serving. This resting time allows the syrup to thicken even further and cling beautifully to the sweet potatoes. The smell at this point is just incredible – warm, sweet, and spiced. Spoon them out, making sure to get plenty of that delicious, glossy syrup over each serving. Enjoy!

# Notes:

01 - Always slice your sweet potatoes as evenly as possible; it makes a huge difference in cooking time. I learned that the hard way.
02 - Store leftovers in an airtight container for 3-4 days; reheating on the stove is best for the syrup.
03 - For a dairy-free version, use a plant-based butter alternative, it works surprisingly well.
04 - Add a sprinkle of toasted pecans during the last 10 minutes of baking for an extra special crunch.

# Equipment Needed:

01 - Large saucepan
02 - 9x13 inch baking dish
03 - whisk

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 55g
Protein: 3g

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