Ingredients (serves 6–8)
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4–5 large sweet potatoes (about 3 pounds)
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½ cup unsalted butter (1 stick)
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½ cup brown sugar, packed
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¼ cup granulated sugar
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¼ cup maple syrup or honey (optional, adds extra sweetness)
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
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¼ teaspoon vanilla extract
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Optional: mini marshmallows for topping
Instructions
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Preheat oven: 350°F (175°C).
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Prepare sweet potatoes: Peel the sweet potatoes and cut into 1-inch thick rounds or cubes.
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Boil (optional, speeds cooking): Boil sweet potatoes in water for 10–15 minutes until just tender, then drain. You can also skip this and bake them directly.
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Make the glaze: In a saucepan over medium heat, melt butter. Add brown sugar, granulated sugar, maple syrup/honey, cinnamon, nutmeg, and salt. Stir until smooth and bubbling. Remove from heat and stir in vanilla extract.
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Combine: Place sweet potatoes in a 9×13-inch baking dish. Pour glaze over the top and gently toss to coat evenly.
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Bake: Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10–15 minutes until sweet potatoes are tender and caramelized.
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Optional topping: If using marshmallows, sprinkle them on top in the last 5–10 minutes of baking until melted and lightly browned.
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Serve: Let cool slightly, then serve warm as a sweet, buttery side dish.
💡 Tips for the best Southern candied sweet potatoes:
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Use yams or soft orange-fleshed sweet potatoes for the most authentic Southern flavor.
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For extra depth, some cooks add a splash of orange juice or bourbon to the glaze.
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Don’t overbake; you want them soft but not mushy.
If you want, I can also give a quick 5-ingredient version that’s even faster but still tastes like the South. Do you want me to do that?
