Southern Candied Sweet Potatoes
Sweet potatoes glazed in a buttery, sugary syrup and baked or simmered until caramelized and tender.
Equipment
- Skillet or Baking Dish
- Saucepan
Ingredients
- 6 medium Sweet Potatoes peeled and sliced ~¼ to ½ inch thick
- 8 tablespoons Butter or salted butter
- 2 cups Granulated Sugar
- 2 tablespoons Water
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon optional
- ½ teaspoon Ground Nutmeg optional
Instructions
- Preheat oven to 425 °F (220 °C), or plan to use a large skillet for stovetop version.
- Peel sweet potatoes and slice into rounds about ¼ to ½ inch thick.
- In a large saucepan or skillet, melt butter over medium heat. Add sugar and water, stirring until combined.
- Add the sweet potato slices, stirring gently to coat them in butter-sugar mixture.
- Reduce heat to low, cover, and simmer for ~1 hour (stirring occasionally), until potatoes are tender and glazed at edges.
- Remove cover, stir in vanilla extract, and bake or broil (if using oven) until glaze thickens and caramelizes.
- Let dish cool slightly so glaze sets before serving.
Notes
Optional spices like cinnamon and nutmeg add warmth to the dish. Some versions use baking methods (in oven) instead of simmering. Nutrition values vary by serving size and sugar amounts. Many classic versions call this “candied yams” though they are made with sweet potatoes. :contentReference[oaicite:0]{index=0}