Name: Southern Candied Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: Sweet potatoes; Butter; Brown sugar; Granulated sugar; Vanilla extract; Ground cinnamon; Ground nutmeg; Salt

Southern Candied Sweet Potatoes are a comforting, classic side dish that brings a rich, buttery sweetness to the table. Featuring slices of tender sweet potatoes simmered and baked in a brown sugar and spice glaze, this dish captures the warmth of traditional Southern cooking. It’s a favorite during the holidays but just as satisfying any day of the week. Southern Candied Sweet Potatoes

Why You’ll Love This Recipe

I love this recipe for its nostalgic flavor and simplicity. The sweet potatoes soak up all the buttery, sugary goodness, turning melt-in-your-mouth soft. It’s a low-effort, high-reward side that always brings rave reviews. I also enjoy how versatile it is—it works for holiday spreads or just a cozy Sunday dinner. Plus, I can prep it ahead, making it a reliable option when cooking for a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Butter
Brown sugar
Granulated sugar
Vanilla extract
Ground cinnamon
Ground nutmeg
Salt

Directions

Preheat the oven to 350°F.
Peel the sweet potatoes and slice them into ½-inch thick rounds.
In a saucepan over medium heat, melt the butter. Add both sugars, cinnamon, nutmeg, salt, and vanilla extract. Stir until the sugar has dissolved into a smooth glaze.
Layer the sweet potato slices in a baking dish. Pour the hot glaze evenly over the potatoes, making sure they’re well coated.
Cover the dish with foil and bake for 30 minutes.
Remove the foil, baste the sweet potatoes with the syrup from the pan, and return to the oven uncovered for another 30 minutes, or until the potatoes are tender and caramelized.
Let rest for 5–10 minutes before serving so the glaze can thicken slightly.

Servings and Timing

Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

I sometimes add a splash of orange juice to the glaze for a little brightness.
If I want extra depth, I use all brown sugar instead of a mix.
For more texture, I top the dish with chopped pecans during the last 15 minutes of baking.
When I’m feeling nostalgic, I add mini marshmallows on top and broil for a minute or two at the end.

Storage/Reheating

Storage
I keep leftovers in an airtight container in the fridge for up to 4 days.

Freezing
It freezes well too—I cool the dish completely, then store it in a freezer-safe container for up to 2 months.

Reheating
To reheat, I use the oven at 350°F for about 20 minutes, covered with foil. For smaller portions, the microwave works just fine.

FAQs

Can I make candied sweet potatoes the day before?

Yes, I often make them the day before. I let the dish cool, cover it, and refrigerate. The next day, I reheat it in the oven at 350°F until warm.

Do I have to use both brown and white sugar?

No, I can use just brown sugar if I prefer a deeper, molasses-like flavor. The combination adds balance, but it’s flexible.

What’s the best way to cut the sweet potatoes?

I slice them into even ½-inch rounds. This ensures they cook evenly and absorb the glaze nicely.

Can I make this on the stovetop?

Yes, I can simmer the sweet potatoes in the glaze on the stovetop over low heat until tender. It’s a great option if the oven is full.

Are sweet potatoes and yams the same?

Not quite. What I usually find in U.S. stores labeled as yams are actually orange-fleshed sweet potatoes. True yams are starchier and less sweet.

Conclusion

Southern Candied Sweet Potatoes bring a rich, buttery sweetness that I always look forward to. Whether I’m making them for a big celebration or a quiet dinner, they never fail to satisfy. Their nostalgic flavor and cozy feel make them one of my go-to dishes when I want something simple, comforting, and totally delicious.