Here’s a classic, soul-warming recipe for Southern Candied Sweet Potatoes tender slices simmered in a rich, buttery brown sugar glaze with warm spices. A must-have for holidays or Sunday dinners!
🍠 Southern Candied Sweet Potatoes
🔸 Ingredients (Serves 6–8):
-
4–5 medium sweet potatoes (about 2–2.5 lbs), peeled and sliced into ½-inch rounds
-
1 stick (½ cup) unsalted butter
-
1 cup light brown sugar, packed
-
½ cup granulated sugar
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
¼ tsp ground ginger (optional)
-
1 tsp vanilla extract
-
⅛ tsp salt
-
Optional: 1–2 tbsp maple syrup or orange juice (for extra depth)
-
Optional: mini marshmallows (for topping)
🔸 Instructions:
-
Prep Potatoes:
-
Peel and slice sweet potatoes into thick rounds (about ½ inch thick). Try to keep the slices uniform for even cooking.
-
-
Melt the Butter & Make the Glaze:
-
In a large skillet or Dutch oven over medium heat, melt the butter.
-
Stir in brown sugar, white sugar, cinnamon, nutmeg, ginger (if using), vanilla, salt, and maple syrup/orange juice (if using). Simmer until the sugar dissolves and the mixture is syrupy (2–3 minutes).
-
-
Add Sweet Potatoes:
-
Add the sweet potato slices to the skillet in a single layer if possible. Spoon the glaze over them to coat evenly.
-
-
Simmer & Candy:
-
Reduce heat to low. Cover and simmer gently for about 35–45 minutes, occasionally spooning glaze over the potatoes. Don’t stir too much or the slices may break.
-
-
Finish & Thicken:
-
Remove lid for the last 10 minutes to let the glaze thicken slightly. You can also transfer to a baking dish and bake uncovered at 375°F for 10–15 minutes for extra caramelization.
-
-
Serve:
-
Serve warm with a drizzle of the syrupy glaze from the pan. Optionally top with marshmallows and briefly broil until golden.
-
✅ Tips:
-
Make ahead: Can be made 1–2 days ahead and reheated gently.
-
Texture tip: Don’t overcook or the potatoes will fall apart—keep them fork-tender, not mushy.
-
Extra indulgence: Add a splash of bourbon to the glaze for a Southern twist!