Here’s a classic Southern Candied Sweet Potatoes recipe—rich, sweet, and perfect for holidays or any cozy meal:
Ingredients (Serves 4–6)
- 4–5 medium sweet potatoes, peeled and sliced into ½-inch rounds
- ½ cup (1 stick) unsalted butter
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup water or orange juice
- 1 tsp vanilla extract (optional)
- Mini marshmallows (optional, for topping)
Instructions
- Preheat oven:
- Preheat to 350°F (175°C).
- Prepare sweet potatoes:
- Peel and slice sweet potatoes into ½-inch rounds or cubes.
- Place them in a greased 9×13-inch baking dish.
- Make the candied sauce:
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar, granulated sugar, cinnamon, nutmeg, salt, and water (or orange juice).
- Bring to a simmer, stirring until sugar dissolves and sauce is smooth.
- Remove from heat and stir in vanilla extract if using.
- Assemble and bake:
- Pour the sauce over the sweet potatoes, stirring gently to coat evenly.
- Cover with foil and bake for 30 minutes.
- Finish baking:
- Remove foil and bake an additional 20–25 minutes, basting occasionally, until sweet potatoes are tender and sauce is thick and bubbly.
- Optional: Sprinkle mini marshmallows on top for the last 5–10 minutes of baking until melted and golden.
- Serve:
- Spoon sweet potatoes onto a serving dish with the syrupy sauce drizzled over the top.
💡 Tips:
- For extra flavor, add a splash of maple syrup or a pinch of ginger to the sauce.
- You can cut sweet potatoes into larger chunks if you prefer more texture.
- This dish can be made ahead and reheated; the sauce may thicken more as it cools.
I can also give a slow-cooker version that’s completely hands-off but still produces tender, caramelized sweet potatoes.
