This recipe is pure comfort.
Southern Candied Sweet Potatoes are soft, buttery, and covered in a rich brown sugar glaze that tastes like fall in every bite.
They’re simple to make, don’t need fancy tools, and always come out looking (and tasting) like you spent hours on them—even though they’re done in under an hour.
I make these every holiday season, and they never last long on the table.
You’re gonna love how easy this is.
Why I Love This Recipe
I grew up watching my grandma make these every Thanksgiving and Sunday dinner. The smell of cinnamon and brown sugar bubbling on the stove brings back memories of family packed around the table, laughing, and asking for seconds before they’d even finished their plate. This dish is more than just sweet potatoes—it’s comfort and tradition.
- You don’t need to bake them forever—they cook right on the stove
- The glaze is sweet, buttery, and just thick enough to cling to every bite
- Only a few simple ingredients, but the flavor tastes deep and rich
- Perfect for holidays or an easy side for any meal
Makes:
6 servings
Total Time:
45 minutes
What You’ll Need
- 4 large sweet potatoes (about 2 ½ pounds), peeled and cut into ½-inch thick rounds
- 1 stick (½ cup) unsalted butter
- 1 cup light brown sugar, packed
- ½ cup water
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
Pro Tips
- Use sweet potatoes that are firm with no bruises or soft spots
- Cut the slices evenly so they cook at the same time
- Don’t stir too much while cooking—they’ll break apart
- Taste the glaze before the final simmer—adjust cinnamon or sugar to your liking
- Let them sit for 10 minutes after cooking to thicken the syrup even more
Tools Required
- Large nonstick skillet or sauté pan with lid
- Vegetable peeler
- Sharp knife and cutting board
- Measuring cups and spoons
- Silicone spatula or wooden spoon
Substitutions and Variations
- Swap light brown sugar for dark brown sugar for a deeper molasses flavor
- Add a splash of orange juice for a citrusy twist
- Maple syrup can replace some or all of the brown sugar
- For spice lovers, add a pinch of cayenne
Make Ahead Tips
You can peel and slice the sweet potatoes a day ahead and store them in cold water in the fridge. Just drain and pat dry before cooking. The whole dish can also be made a day ahead and gently reheated on the stove over low heat.
How to Make Southern Candied Sweet Potatoes
Step 1: Prep the sweet potatoes
Peel 4 large sweet potatoes (about 2 ½ lbs) and slice them into ½-inch thick rounds. Try to keep the thickness even so they cook evenly.
Step 2: Melt the butter
In a large nonstick skillet, melt 1 stick (½ cup) unsalted butter over medium heat.
Step 3: Add the sugar and spices
Once the butter is melted, stir in 1 cup packed light brown sugar, ½ cup water, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt. Stir until the sugar is mostly dissolved and the mixture starts to bubble.
Step 4: Add sweet potatoes
Carefully place the sweet potato slices in the skillet in an even layer. Spoon some of the sauce over the top. Cover with a lid and cook over medium-low heat for 20 minutes, or until the potatoes are fork-tender.
Step 5: Add vanilla and simmer uncovered
Remove the lid, stir in 1 tsp vanilla extract, and gently spoon the sauce over the potatoes. Let it simmer uncovered for another 10-15 minutes until the syrup thickens and starts to caramelize slightly.
Step 6: Serve
Transfer the candied sweet potatoes to a serving dish and pour the extra syrup on top. Let sit 5-10 minutes before serving so the glaze can set a bit.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave until warmed through. The sauce may thicken more after chilling—just add a splash of water to loosen it up.
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally sweet and starchy, which makes them perfect for candying. The butter and sugar melt into a syrup that thickens as it cooks. The starch in the potatoes helps it cling to every bite. Covering the pan at first steams them tender, then uncovering lets the syrup reduce and caramelize.
Common Mistakes
- Cutting the sweet potatoes too thick or too thin. Aim for ½-inch rounds.
- Stirring too much while cooking. It breaks them apart.
- Cooking over too high heat. Keep it medium to medium-low so the sugar doesn’t burn.
- Not using a lid at first. You need the steam to soften them before caramelizing.
What to Serve With
- Fried chicken
- Baked ham
- Collard greens
- Cornbread
- Mac and cheese
FAQ
Can I use canned sweet potatoes?
Nope. They’re too soft and will fall apart. Fresh sweet potatoes hold their shape better.
Can I make this in the oven instead?
Yes, but the stovetop method gives you more control over the glaze.
Can I double the recipe?
Yes! Just use a bigger pan or make it in two batches.
Does it taste super sweet?
It’s sweet, but the spices and butter balance it out. You can reduce the sugar slightly if needed.
