Southern Candied Sweet Potatoes
These Southern Candied Sweet Potatoes are a beloved classic — tender slices of sweet potato baked in a buttery, caramelized brown sugar syrup with cinnamon, nutmeg, and vanilla. This old-fashioned recipe delivers the perfect balance of sweet and spiced flavors, making it a must-have for Thanksgiving, Christmas, or any comforting Southern-style meal.
Ingredients
- 4 large sweet potatoes about 2 lbs, peeled and sliced into ½-inch rounds
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ¼ cup water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Arrange sweet potato slices evenly in a 9x13-inch baking dish.
- In a medium saucepan over medium heat, melt butter.
- Add granulated sugar, brown sugar, and water. Stir constantly until sugars dissolve and mixture thickens slightly, about 5–7 minutes.
- Remove from heat and stir in cinnamon, nutmeg, vanilla extract, and a pinch of salt.
- Pour the syrup evenly over the sweet potatoes, coating them well.
- Cover with foil and bake for 30 minutes.
- Remove the foil and continue baking for 20–25 minutes, basting occasionally with the syrup, until potatoes are tender and syrup is thickened.
- Let cool for a few minutes before serving. The syrup will continue to thicken as it cools.
Notes
- Use firm, smooth sweet potatoes for even slicing and consistent baking.
- For a deeper flavor, substitute dark brown sugar for light brown sugar.
- Basting the potatoes during baking ensures a glossy, flavorful glaze.
- Add a sprinkle of chopped pecans before baking for a nutty crunch.
- Leftovers keep well in the refrigerator for up to 4 days; reheat gently before serving.