Southern Candied Sweet Potatoes Recipe

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I grew up watching my grandmother make these Southern Candied Sweet Potatoes every holiday season, and it was love at first bite. That rich, caramelized sauce coating each tender slice of sweet potato, flavored with butter, brown sugar, cinnamon, and a hint of nutmeg—it’s pure comfort on a plate. This dish has roots deep in Southern tradition, and over the years, I’ve perfected my own stovetop version that never fails to steal the show. Whether it’s Thanksgiving, Sunday supper, or just a cozy dinner at home, these sweet potatoes always feel like a warm hug.

What I love most is how simple the ingredients are, yet the flavor is anything but. You don’t need fancy tools or complicated steps—just a skillet, a little patience, and the right balance of sweetness and spice. They’re buttery, syrupy, and fork-tender, making them a family favorite at my table and soon, I hope, at yours too.

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Why You’ll Love This Southern Candied Sweet Potatoes Recipe

These candied sweet potatoes are the perfect combination of easy and indulgent. They’re cooked on the stovetop, which saves oven space during busy meals, and the texture is just unbeatable—soft but not mushy, with a velvety syrup that clings to every slice. It’s a naturally gluten-free side dish, and the sweetness pairs beautifully with savory mains like ham, turkey, or fried chicken. Best of all? They taste even better the next day.

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What Kind of Sweet Potatoes Should I Use?

For the best Southern Candied Sweet Potatoes, go with classic orange-fleshed sweet potatoes—specifically varieties like Garnet or Jewel. They’re naturally sweet, tender when cooked, and hold their shape well after simmering in that buttery brown sugar glaze. Avoid using yams or white-fleshed sweet potatoes, as they tend to be drier and won’t deliver that rich, creamy texture we’re aiming for. Pick medium-sized sweet potatoes that are firm and smooth, and try to keep the slices even for consistent cooking.

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Options for Substitutions

Need to tweak the recipe for dietary needs or just using what’s in your pantry? Totally doable.

• Butter: You can substitute with vegan butter or coconut oil if you need a dairy-free version.
• Brown Sugar: Feel free to use coconut sugar or a mix of maple syrup and cane sugar if you’re going for a more natural sweetener.
• Cinnamon and Nutmeg: Try pumpkin pie spice for a warm twist, or add a pinch of ground ginger for a little kick.
• Vanilla Extract: Not required, but a splash can elevate the depth of flavor. If you’re out, it’s okay to skip.
• Salted Butter: If you only have salted butter, just skip the added pinch of salt later in the recipe.

These substitutions still deliver that classic Southern taste while giving you flexibility with ingredients.

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Ingredients for This Southern Candied Sweet Potatoes Recipe

Each ingredient in this recipe plays a key role in building that rich, soulful flavor you expect from true Southern candied sweet potatoes.

• Sweet Potatoes
  The star of the show. Their natural sweetness and creamy texture make them perfect for caramelizing.
• Unsalted Butter
  Provides richness and helps create the glossy, flavorful glaze.
• Brown Sugar
  This is what gives the syrup its deep, molasses-like sweetness and classic candied texture.
• Granulated Sugar
  Adds an extra layer of sweetness and balances out the richness of the brown sugar.
• Ground Cinnamon
  Brings warmth and spice—an essential part of that nostalgic Southern flavor.
• Ground Nutmeg
  Just a pinch enhances the cinnamon and deepens the flavor without overpowering.
• Salt
  A small amount helps balance the sweetness and sharpens all the other flavors.
• Vanilla Extract (optional)
  A little goes a long way—it rounds out the flavor beautifully with a soft, fragrant finish.

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Step 1: Prep the Sweet Potatoes

Peel the sweet potatoes and slice them into ½-inch thick rounds. Try to keep the slices uniform so they cook evenly.

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Step 2: Melt the Butter

In a large skillet (preferably non-stick or cast iron), melt the unsalted butter over medium heat. Once melted, add in the brown sugar and granulated sugar, stirring until the mixture starts to bubble and blend together.

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Step 3: Add Spices and Sweet Potatoes

Sprinkle in the cinnamon, nutmeg, and a pinch of salt. Stir until well combined. Then gently place the sweet potato slices into the skillet, coating them in the buttery sugar mixture.

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Step 4: Simmer Gently

Reduce heat to low, cover the skillet with a lid, and let the sweet potatoes cook for about 30 minutes. Stir occasionally and baste the tops with the syrup to ensure they’re evenly coated.

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Step 5: Uncover and Thicken the Syrup

Remove the lid and continue cooking for another 10–15 minutes, letting the syrup reduce and thicken. The potatoes should be tender but not falling apart, and the glaze should cling beautifully to each slice.

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Step 6: Add Vanilla (Optional)

Once the heat is off, stir in a splash of vanilla extract if using. Let the dish sit for 5 minutes before serving so the glaze can settle.

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How Long to Cook Southern Candied Sweet Potatoes

The entire process takes about 40 to 45 minutes on the stovetop.

• Covered cooking: 30 minutes on low heat to soften the sweet potatoes.
• Uncovered simmering: 10–15 minutes to reduce and thicken the syrup.

You’ll know they’re done when the sweet potatoes are fork-tender but not mushy, and the syrup has turned rich, glossy, and thick enough to coat the slices.

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Tips for Perfect Southern Candied Sweet Potatoes

• Don’t Rush the Simmer
  Low and slow is the key. Cooking too fast will cause the syrup to burn or the potatoes to fall apart.
• Use a Heavy-Bottomed Skillet
  This helps distribute heat evenly and prevents scorching on the bottom.
• Baste Often
  Spoon the syrup over the top slices as they cook to ensure every piece is coated and flavorful.
• Cut Even Slices
  Uniform thickness ensures even cooking—no hard centers or overly soft edges.
• Let Them Rest
  Give them a few minutes after cooking before serving. The glaze will thicken further and stick better to the sweet potatoes.

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Watch Out for These Mistakes While Cooking

Even a simple dish like Southern Candied Sweet Potatoes can go sideways if you’re not paying attention to a few key things:

• Overcooking: Letting them simmer too long can turn the sweet potatoes into mush. Keep an eye on them, especially in the last 10 minutes.
• Too Much Heat: High heat can cause the sugars to burn, making the glaze bitter. Always keep it on low once the potatoes are in.
• Skipping the Baste: Not spooning the syrup over the potatoes will leave the top slices dry and under-glazed.
• Using the Wrong Potatoes: White or purple sweet potatoes don’t give the same texture or sweetness. Stick with orange-fleshed ones like Garnet or Jewel.
• Crowding the Pan: Overloading the skillet can cause uneven cooking. Make sure the slices lay mostly flat in one layer.

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What to Serve With Southern Candied Sweet Potatoes?

This sweet, buttery side dish pairs beautifully with both hearty mains and fresh, crisp contrasts. Here are my favorite pairings:

Fried Chicken

The savory crunch of classic Southern fried chicken plays perfectly against the rich sweetness of the candied potatoes.

Baked Ham

A honey-glazed ham or smoked ham slices balance the dish’s soft texture and sweet profile.

Collard Greens

A classic Southern trio—collards bring a slight bitterness and earthy flavor that rounds out the meal.

Braised Short Ribs

Tender, saucy ribs over mashed potatoes with these sweet potatoes on the side? Pure comfort.

Mac and Cheese

Creamy, cheesy, and golden baked—it’s the indulgent partner your sweet potatoes didn’t know they needed.

Arugula Salad

A peppery, lemon-dressed salad brings brightness and freshness to cut through the richness.

Cornbread

Soft, buttery cornbread with a crisp crust complements the syrupy sweet potatoes with every bite.

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Storage Instructions

Southern Candied Sweet Potatoes store beautifully, making them a perfect make-ahead dish.

• Refrigerator: Let them cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the syrup.
• Freezer: These can be frozen for up to 2 months. Place them in a freezer-safe container with some syrup to keep them moist. Thaw overnight in the fridge, then warm on the stove or in the oven at 300°F until heated through.
• Make-Ahead Tip: Cook them a day in advance and reheat just before serving. The flavor deepens overnight, making them even better the next day.

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Estimated Nutrition

Keep in mind, these numbers are approximate and can vary depending on serving size and any substitutions made.

• Serving Size: 1/2 cup
• Calories: ~240
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 90mg
• Carbohydrates: 40g
• Sugar: 26g
• Fiber: 3g
• Protein: 1g

This is definitely a more indulgent side dish—rich, sweet, and satisfying—perfect for special meals or soul-food cravings.

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Frequently Asked Questions

Can I bake these instead of cooking them on the stove?

Yes, you can! Layer the sliced sweet potatoes in a baking dish, pour the butter and sugar mixture over them, cover with foil, and bake at 350°F for about 45–55 minutes, removing the foil halfway through to let the glaze thicken.

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Do I need to parboil the sweet potatoes first?

Nope—no need to parboil. They cook perfectly from raw when simmered gently on the stovetop. Just make sure your slices are no more than ½-inch thick.

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Can I make this recipe vegan?

Absolutely. Just swap the butter for vegan butter or refined coconut oil, and make sure your sugar is vegan-friendly (some white sugars are processed with bone char).

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Why is my glaze too runny?

The syrup may need more time to reduce. Simmer uncovered during the final 10–15 minutes to allow excess liquid to evaporate. It thickens as it cools, too.

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Can I double the recipe?

Yes! Use a larger skillet or divide into two pans so you don’t overcrowd. Just be sure to stir gently and evenly distribute the glaze across all the slices.

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Is this the same as candied yams?

Technically, no. True yams are a different root vegetable. In the U.S., “candied yams” almost always refer to sweet potatoes—so yes and no!

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Can I make this ahead for Thanksgiving?

Definitely. In fact, the flavor improves when made a day ahead. Store in the fridge and gently reheat before serving.

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What if my sweet potatoes are too soft?

They were likely overcooked or cut too thin. Next time, slice a bit thicker and shorten the cook time. A gentle simmer is key to preventing mushiness.

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Conclusion

Southern Candied Sweet Potatoes are everything I love about comfort food—simple, soulful, and full of flavor. Whether you’re serving them for a holiday feast or just want to bring some Southern charm to your dinner table, this recipe never disappoints. The buttery glaze, warm spices, and fork-tender sweet potatoes create a dish that feels like home with every bite. Once you try it, I promise it’ll become a go-to in your kitchen just like it has in mine.

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