Southern Candied Sweet Potatoes

Few dishes say comfort like a bubbling pan of Southern Candied Sweet Potatoes. This old-fashioned favorite is rich, buttery, and sweet, with warm notes of cinnamon, nutmeg, and vanilla that make every bite taste like home. It’s a classic side dish that graces Southern tables during Thanksgiving, Christmas, and Sunday dinners — but honestly, it’s delicious enough to enjoy year-round.

Growing up, this dish was a staple on my grandmother’s holiday table. She never measured anything, just added butter and sugar “until it looked right.” The smell of those caramelizing sweet potatoes filled the whole house — a scent that meant family, love, and home-cooked comfort. Today, I make this recipe the same way she did, only with a few measured tweaks for consistency.

Why You’ll Love Southern Candied Sweet Potatoes

• Classic Southern Comfort: Sweet, buttery, and full of flavor — a timeless dish everyone loves.
• Perfect for Holidays: A must-have on the Thanksgiving or Christmas table.
• Simple Ingredients: No marshmallows, no fuss — just pantry staples and rich flavor.
• Naturally Sweet: Sweet potatoes’ natural sugars caramelize beautifully with butter and brown sugar.
• Versatile: Delicious as a side dish or even as a sweet treat with ice cream!

Ingredients You’ll Need

To make a perfect batch of Southern Candied Sweet Potatoes, you’ll only need a few simple, affordable ingredients — most of which are already in your pantry.

• 4 large sweet potatoes (about 2 lbs) – Choose firm, smooth potatoes with bright orange flesh. They hold their shape beautifully while soaking up the syrup.
• ½ cup unsalted butter – The foundation of the rich, buttery glaze.
• 1 cup granulated sugar – Adds sweetness and helps create that thick, candy-like syrup.
• ½ cup light brown sugar, packed – Adds depth, moisture, and a hint of molasses flavor.
• ¼ cup water – Helps dissolve the sugars and create the base syrup.
• 1 teaspoon ground cinnamon – Warm, comforting, and essential for that Southern spice.
• ½ teaspoon ground nutmeg – Adds subtle warmth and complexity.
• ½ teaspoon vanilla extract – Rounds out the sweetness with a smooth finish.
• Pinch of salt – Balances all the flavors and enhances the sweetness.

Optional Add-ins:

• A splash of orange juice or zest for brightness.
• A sprinkle of allspice or cloves for extra spice.
• Chopped pecans for a nutty crunch.

Step-by-Step Instructions

Follow these easy steps to make your own homemade Southern Candied Sweet Potatoes that taste like they came straight out of Grandma’s kitchen.

1. Preheat the oven

Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

2. Prep the sweet potatoes

Peel the sweet potatoes and slice them into ½-inch thick rounds. Try to keep the slices as even as possible so they cook uniformly. Arrange them in a single layer in the prepared baking dish.

Tip: Soaking the peeled potatoes in cold water for 10 minutes before slicing makes them easier to cut and helps them cook evenly.

3. Make the syrup

In a medium saucepan over medium heat, melt ½ cup of butter. Add granulated sugar, brown sugar, and water, stirring continuously until the sugars dissolve completely.

Let the mixture simmer gently for 5–7 minutes, stirring often, until it thickens slightly into a syrup.

4. Add the spices and flavor

Remove the saucepan from the heat and stir in cinnamon, nutmeg, vanilla extract, and a pinch of salt. The aroma at this stage is heavenly — buttery, spiced, and sweet.

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5. Coat the sweet potatoes

Pour the hot syrup evenly over the sliced sweet potatoes in the baking dish, making sure they’re well-coated. Use a spatula or spoon to gently turn them if needed so every slice gets a glossy coating.

6. Bake covered

Cover the dish tightly with aluminum foil and bake for 30 minutes. This allows the sweet potatoes to soften and absorb the syrupy goodness.

7. Bake uncovered and baste

After 30 minutes, remove the foil and continue baking for 20–25 more minutes. Every 10 minutes or so, spoon some of the bubbling syrup over the sweet potatoes. This basting step helps them caramelize beautifully and develop that irresistible glaze.

When done, the sweet potatoes should be tender enough to pierce with a fork, and the syrup should be thick and glossy.

8. Cool slightly and serve

Remove from the oven and let the dish cool for about 10 minutes before serving. The syrup will continue to thicken as it cools, coating every slice in a rich, caramel-like glaze.

Serving and Storage Tips

Serving Ideas:

• Serve warm as a classic Southern side dish alongside roasted turkey, ham, or pork chops.
• Top with toasted pecans or a dollop of whipped cream for a dessert-style twist.
• Pair with cornbread or collard greens for a full Southern feast.
• Serve leftovers with breakfast — they’re amazing with pancakes or biscuits!

Storage Tips:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 325°F for 10–15 minutes, or microwave individual portions for 1–2 minutes.
• Freeze: Freeze in an airtight, freezer-safe dish for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Make-Ahead Option:
You can prepare the syrup and slice the sweet potatoes a day ahead. Store separately in the fridge, then assemble and bake when ready.

Helpful Notes

• Use the Right Sweet Potatoes: Look for firm, smooth sweet potatoes with deep orange flesh (Beauregard or Jewel varieties are ideal).
• Don’t Overbake: You want the potatoes tender but not mushy. Keep an eye on them during the last 10 minutes.
• Baste Frequently: Basting during the last bake ensures that every slice gets perfectly coated with syrup.
• Adjust the Sweetness: If you prefer a lighter glaze, reduce the granulated sugar slightly — the natural sweetness of the potatoes will still shine through.
• Add Texture: Sprinkle crushed pecans on top before baking for a crunchy contrast.

Frequently Asked Questions

1. Can I use canned yams instead of fresh sweet potatoes?
You can, but fresh sweet potatoes give the best flavor and texture. If using canned, reduce the initial bake time and watch closely — they’ll cook faster.

2. Can I double the recipe for a large crowd?
Absolutely! Just use a larger baking dish or two 9x13 pans and double all the ingredients.

3. Can I use dark brown sugar?
Yes — it will give a deeper molasses flavor and a slightly darker syrup, which is delicious if you like a richer glaze.

4. What’s the difference between yams and sweet potatoes?
Despite common confusion, most “yams” sold in U.S. grocery stores are actually sweet potatoes. True yams have rough, bark-like skin and are much starchier.

5. Can I make this on the stovetop?
Yes! Simmer the sweet potatoes gently in the syrup in a deep skillet over low heat for about 45 minutes, stirring occasionally, until tender and glossy.

Final Thoughts

These Southern Candied Sweet Potatoes are the epitome of comfort and tradition. With their buttery, brown sugar glaze and warm spice aroma, they bring a touch of Southern charm to any table. Whether you serve them for Sunday dinner or as part of your Thanksgiving spread, they’re guaranteed to be a hit.

I’ve made this dish dozens of times over the years, and it never fails to impress. The sweetness is perfectly balanced with spice, and the glossy caramelized syrup turns every bite into pure indulgence.

So grab your sweet potatoes, melt that butter, and let your kitchen fill with the scent of the South — warm, cozy, and full of love. Once you taste these Southern Candied Sweet Potatoes, you’ll understand why this classic has been passed down through generations.