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Old-Fashioned Southern Candied Sweet Potatoes

Five thick slices of candied sweet potatoes glistening with a rich, dark glaze on a white plate.

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Make classic Southern candied sweet potatoes with a rich brown sugar and butter glaze. This easy recipe results in tender, caramelized sweet potatoes perfect for holiday dinners.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch thick rounds
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Optional: 1 cup miniature marshmallows for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the sliced sweet potatoes in a single layer in the prepared baking dish.
  3. In a medium saucepan, combine the brown sugar, butter, and water. Heat over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Do not boil.
  4. Remove the saucepan from the heat. Stir in the vanilla extract, cinnamon, and salt.
  5. Pour the brown sugar glaze evenly over the sweet potatoes in the baking dish.
  6. Cover the baking dish tightly with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil. If using marshmallows, sprinkle them evenly over the sweet potatoes.
  9. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the sweet potatoes are tender and the glaze is bubbly and slightly caramelized. If you skipped marshmallows, bake until the glaze thickens.
  10. Let the candied sweet potatoes rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute 1/4 cup of the water with 1/4 cup of maple syrup.
  • If you prefer a stovetop method, simmer the potatoes in the glaze mixture until tender, about 20 minutes, stirring occasionally to prevent sticking.
  • You can substitute yams for sweet potatoes; the cooking time may vary slightly.

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