Southern candied sweet potatoes are a traditional holiday side dish that both 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 is sure to make its way onto your list of holiday traditions.
Candied Sweet Potato Recipe
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!
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If you prefer your sweet potatoes savory, I have a whole page dedicated to savory sweet potato recipes! You should also check out all of my favorite Thanksgiving sweet potato side dishes while you're at it!
🥘 Ingredients For Southern Candied Sweet Potatoes
This is a very simple recipe with common ingredients you may already have on hand. You could even swap the cinnamon and nutmeg for 2 teaspoons of apple pie spice if that's what you have available!
- Sweet Potatoes - 4 pounds, or about 5-6 medium sweet potatoes.
- Butter - ½ cup, or 1 stick, of salted butter.
- Sugar - 2 cups of granulated sugar.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Nutmeg - 1 teaspoon of ground nutmeg or ½ of a whole nutmeg freshly grated.
- Salt - ¼ teaspoon of salt.
- Vanilla Extract - 1 ½ tablespoons of vanilla extract. 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 measuring utensils to get started.
One batch of these Southern candied sweet potatoes makes about 12 servings. They are great for feeding a crowd!
- Prep. Peel 4 pounds of sweet potatoes then cut them in half. Slice each sweet potato half into ¼-inch thick half-moons.
- Melt the butter. In a skillet over medium heat, melt ½ a cup of butter. Once melted, add the potatoes to the skillet and stir to coat with the melted butter.
- Add sugar blend. In a small to medium-sized mixing bowl, mix together 2 cups of granulated sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and ¼ teaspoon of salt until evenly distributed. Pour the mixture over the potatoes and reduce the heat to low. *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.
- Cook. 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.
- Add vanilla and serve. Remove from heat and stir in 1 ½ tablespoons of pure vanilla extract just before serving.
Southern 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. Enjoy!
💭 Tips & 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.
🥡 Storing & Reheating
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.
Reheating Southern Candied Sweet Potatoes
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) until heated through (15-25 minutes depending on how much you are reheating). Individual portions can be microwaved.
❓ FAQ
Sure! If you miss the marshmallows in this recipe, sprinkle them over the potatoes during the last 10 minutes of cook time. If you prefer them toasted, pop the pan under the broiler (as long as it is oven-safe) for a couple of minutes. Keep a very close eye on them so they don't burn!
Technically, no. They are two totally different root vegetables. However, it is not uncommon to see the term used interchangeably and they do make fine substitutes for one another. Check out my page on yams vs sweet potatoes for more info!
Yes, they can (as long as they don't have marshmallows). Place the cooled candied sweet potatoes in an airtight container or freezer bag with all of the air squeezed out. They are good for at least 6 months! Just be sure to thaw them out in the fridge before you reheat them.
🍠 More Sweet Potato Recipes
- Mashed Sweet Potatoes - This sweet and savory side dish pairs well with any main course!
- Sweet Potato Sushi - A unique vegetarian sushi that makes a tasty lunch or dinner!
- Sweet Potato Tart - Turn your extra sweet potatoes into a delicious dessert!
- Pan Fried Sweet Potatoes - Whip up a quick, savory side dish in no time with this easy pan-fried sweet potato recipe!
- Roasted Sweet Potatoes and Onions - These sweet potatoes are tossed with spices and then roasted until wonderfully tender.
- Baked Sweet Potatoes - Baked sweet potatoes can be customized with your favorite toppings!
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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)
- 1 ½ tablespoon vanilla extract
Instructions
- Peel your sweet potatoes then cut them in half. Slice each sweet potato half into ¼-inch thick half-moons.4 lbs sweet potatoes
- In a skillet over medium heat, melt the butter. Once melted, add the potatoes to the skillet and stir to coat with the melted butter.½ cup butter
- In a small to medium-sized mixing bowl, mix together the sugar, cinnamon, nutmeg, and salt until evenly distributed. Pour the mixture over the potatoes and reduce the heat to low.2 cups sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon salt
- 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 vanilla just before serving.1 ½ tablespoon vanilla extract
Equipment You May Need
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) until heated through (15-25 minutes depending on how much you are reheating). Individual portions can be microwaved.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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