Southern candied sweet potatoes are a traditional holiday side dish that kids and adults love because it almost tastes like dessert. The sweet potatoes are cooked until delectably tender in a sweet cinnamon and nutmeg syrup that is hard to resist. This classic recipe will surely make its way onto your list of holiday traditions.
Serve with Thanksgiving turkey, squash mirliton, or easy microwave acorn squash and pecan pie.
This old-fashioned sweet potato recipe is a Southern classic, particularly around the holidays. It involves slowly cooking sweet potatoes on the stovetop with a cinnamon sugar blend until a sweet, sticky syrup forms.
If you've never tried Southern candied sweet potatoes, you're in for a real treat. If you have, this fool-proof recipe tastes just like grandma used to make.
🥘 Ingredients
- Sweet Potatoes - Peeled and sliced into thick half-moons.
- Butter - Butter is the base of the sweet, sticky sauce.
- Sugar - There's plenty of sugar in these sweet potatoes, that's why they taste like candy.
- Cinnamon - Warm spices like cinnamon and nutmeg give these sweet potatoes their signature fall flavor profile.
- Nutmeg - You can use ground or freshly grated nutmeg, but be sure to use less if using fresh.
- Salt - A pinch of salt to balance out the sweetness.
- Vanilla Extract - I highly recommend you use pure vanilla extract for the best flavor because it is added just before serving.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Southern Candied Sweet Potatoes
There is very little prep to this recipe other than slicing the sweet potatoes. You'll need a sharp knife, a skillet, and your measuring utensils to get started.
One batch of these Southern candied sweet potatoes makes about 12 servings. They are great for feeding a crowd for Thanksgiving or Christmas.
Step 1: Peel and slice. Peel 4 pounds (1.81 kilograms) of sweet potatoes, then cut them in half. Slice each sweet potato half into ¼-inch thick half-moons.
Step 2: Melt the butter. In a skillet over medium heat, melt ½ a cup of butter (photo 1). Once melted, add the potatoes to the skillet and stir to coat with ½ cup (113.5 grams) of melted butter (photo 2).
Step 3: Add sugar blend. In a small to medium-sized mixing bowl, mix together 2 cups (400 grams) of granulated sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and ¼ teaspoon of salt until evenly distributed (photo 3). Pour the mixture over the potatoes (photo 4) and reduce the heat to low.
Note: Be sure to pour the sugar mixture over all the potatoes so you don't have some turn out sweet and others not so much.
Step 4: Cook. Cover and cook on low, stirring every 5-10 minutes, for about 1 hour or until the potatoes are tender (photo 5) or 'candied' and the sauce has darkened.
Step 5: Add vanilla and serve. Remove from heat and stir in 1 ½ tablespoons of pure vanilla extract just before serving (photo 6).
🥗🥘🍲 Best Served With
Candied sweet potatoes make a fabulous addition to any holiday spread. For more menu ideas, check out my post on what to serve with sweet potatoes.
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💭 Angela's Pro Tips & Recipe Notes
- Measuring Sweet Potatoes: For this recipe, 4 pounds of sweet potatoes typically equates to about 5-6 large sweet potatoes. This should give you the right amount for the dish.
- Butter Measurement: When the recipe calls for ½ a cup of butter, this is equivalent to 1 stick or 8 tablespoons. This measurement is helpful for accurate preparation.
- Using Vanilla Extract: Since vanilla extract is added towards the end of the cooking process, opt for pure vanilla extract instead of imitation for a richer and more authentic flavor.
- Final Stir: Before serving, gently stir the sweet potatoes to ensure they are evenly coated with the sauce. This step helps distribute flavors and textures uniformly.
- Preventing Burning: Although 2 tablespoons of water are added to prevent the sweet potatoes from potentially burning, most sweet potatoes release enough moisture naturally. Adjust the water addition based on the moisture content of your sweet potatoes.
🥡 Storing & Reheating
Place leftovers in an airtight container once they have cooled. Pop them in the fridge and enjoy them within 5 days.
You may also freeze them for up to 3 months in an airtight freezer-safe container or heavy-duty freezer bag.
Reheating
Thaw frozen sweet potatoes in the fridge overnight. To reheat a large amount, put them in a baking dish and cover them with foil. Bake at 350°F (175°C/Gas Mark 4) until heated through (15-25 minutes depending on how much you are reheating). Individual portions can be microwaved.
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📖 Recipe Card
Southern Candied Sweet Potatoes
Ingredients
- 4 lbs sweet potatoes
- ½ cup butter
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt (to taste)
- 1½ tablespoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Peel your 4 lbs sweet potatoes, then cut them in half. Slice each sweet potato half into ¼-inch thick half-moons.
- In a skillet over medium heat, melt the ½ cup butter.
- Once melted, add the potatoes to the skillet and stir to coat with the melted butter.
- In a small to medium-sized mixing bowl, mix together the 2 cups sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and ¼ teaspoon salt until evenly distributed. Pour the mixture over the potatoes and reduce the heat to low.
- Cover and cook on low, stirring every 5-10 minutes, for about 1 hour or until the potatoes are tender or 'candied' and the sauce has darkened.
- Remove from heat and stir in the 1½ tablespoon vanilla extract just before serving.
Notes
- 4 pounds of sweet potatoes should be 5-6 large sweet potatoes, and ½ a cup of butter is 1 stick or 8 tablespoons.
- Since the vanilla extract is added at the end, you will want to use pure vanilla extract rather than imitation for the best flavor.
- Stir gently just before serving to make sure that all of your sweet potatoes are evenly sauced.
- I added 2 tablespoons of water to keep the sweet potato mixture from caramelizing (and burning) but most sweet potatoes release enough moisture for this to be a non-issue.
- To store: Place leftover Southern candied sweet potatoes in an airtight container once they have cooled. Pop them in the fridge and enjoy them within 5 days! You may also freeze them for up to 3 months in an airtight freezer-safe container or heavy-duty freezer bag.
- To reheat: Thaw frozen candied sweet potatoes in the fridge overnight. To reheat a large amount, put them in a baking dish and cover them with foil. Bake at 350°F (175°C/Gas Mark 4) until heated through (15-25 minutes depending on how much you are reheating). Individual portions can be microwaved.
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