Description
Southern Candied Sweet Potatoes are a classic comfort-food side dish made with tender sweet potato slices simmered slowly in a rich, buttery sugar glaze. Soft, glossy, and deeply flavorful, this dish is a staple at holiday tables and Sunday dinners alike.
Introduction
This timeless Southern recipe transforms simple sweet potatoes into a luxurious side dish using pantry ingredients. As the potatoes gently cook, they absorb a caramel-like syrup that becomes thick, glossy, and irresistibly sweet. It’s an easy, stovetop recipe that delivers big flavor with minimal effort.
Why You’ll Love This Recipe
This recipe is easy to prepare and requires no oven.
The sweet potatoes turn perfectly tender without falling apart.
The glaze is rich, buttery, and full of classic Southern flavor.
It’s ideal for holidays, family gatherings, or comforting weeknight meals.
Ingredients
4 large sweet potatoes, peeled and sliced into ½-inch rounds
½ cup unsalted butter
1 cup granulated sugar
½ cup brown sugar, packed
¼ cup water
1 teaspoon vanilla extract, optional
½ teaspoon ground cinnamon, optional
Pinch of salt
Instructions
Prepare the Sweet Potatoes
Peel the sweet potatoes and slice them into evenly sized ½-inch rounds. Rinse under cold water to remove excess starch, then pat completely dry with a paper towel.
Make the Syrup
In a large skillet or wide saucepan, melt the butter over medium heat. Add the granulated sugar, brown sugar, water, vanilla extract, cinnamon, and salt. Stir gently until the sugars dissolve and the mixture begins to bubble lightly.
Add the Sweet Potatoes
Carefully arrange the sweet potato slices in the pan, making sure they are coated with the syrup. Reduce the heat to low, cover, and simmer for 45 to 60 minutes. Stir gently every 10 to 15 minutes, spooning the syrup over the potatoes to keep them evenly glazed.
Thicken the Glaze
During the final 10 to 15 minutes, remove the lid to allow the syrup to reduce and thicken. The glaze should become rich, glossy, and cling beautifully to the potatoes.
Serve
Serve warm directly from the pan. The sweet potatoes should be tender, buttery, and coated in a thick, caramel-like sauce.
Variations
Add a pinch of nutmeg or allspice for deeper warmth.
Include sliced oranges or a splash of orange juice for a citrus note.
For a deeper molasses flavor, replace part of the granulated sugar with dark brown sugar.
Tips for the Best Results
Slice the sweet potatoes evenly to ensure uniform cooking.
Keep the heat low to prevent the syrup from burning.
Stir gently to avoid breaking the potatoes as they soften.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave, adding a small splash of water if needed to loosen the glaze.
Serving Suggestions
Serve alongside roasted turkey, baked ham, fried chicken, or pork chops.
Pair with cornbread, green beans, or collard greens for a classic Southern meal.
FAQs
Can I make candied sweet potatoes ahead of time?
Yes, they can be made one day ahead and reheated gently before serving.
Can I bake these instead of cooking on the stovetop?
Yes, transfer everything to a baking dish and bake at 350°F (175°C) for about 60 minutes, basting occasionally.
Why are my sweet potatoes falling apart?
They may be sliced too thin or cooked at too high a temperature. Keep the heat low and handle gently.
Can I reduce the sugar?
Yes, but the glaze will be thinner and less caramelized. Reduce gradually to suit your taste.
Conclusion
Southern Candied Sweet Potatoes are a timeless, comforting dish that brings warmth and sweetness to any table. With their tender texture and rich, buttery glaze, they’re a guaranteed crowd-pleaser and a recipe worth returning to again and again.