Best Southern Side Dishes: Southern Candied Sweet Potatoes (+More Tasty Recipes!)
These Southern side dishes are a collection of easy and delicious recipes that will add the perfect amount of Southern flare to any meal! Whether you are preparing a filling lunch or a family dinner, each of these delectable side dishes will pair exceptionally well with any main course! From candied sweet potatoes and collard greens to creamy Southern coleslaw, you have plenty of good old-fashioned options to choose from!
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Instructions
Peel your 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 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 sugar, cinnamon, nutmeg, and 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 vanilla 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) until heated through (15-25 minutes depending on how much you are reheating). Individual portions can be microwaved.