Why You’ll Love This Recipe
I find this Southern Candied Sweet Potatoes recipe to be a comforting and nostalgic dish that brings warmth to any meal. The tender sweet potatoes are enveloped in a rich, spiced syrup, creating a perfect balance of sweetness and warmth. It’s a dish that reminds me of family gatherings and holiday feasts, making it a staple in my kitchen.
Ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
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6 medium sweet potatoes, peeled and sliced
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2 cups white sugar
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1 pinch salt
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½ cup butter
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1 tablespoon vanilla extract
Directions
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Prepare the Sugar Mixture: In a small bowl, I combine the white sugar, ground cinnamon, ground nutmeg, and a pinch of salt. I mix well to ensure the spices are evenly distributed.
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Melt the Butter: In a large skillet, I melt the butter over medium heat, being careful not to let it brown.
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Add Sweet Potatoes: Once the butter is melted, I add the peeled and sliced sweet potatoes to the skillet. I stir them gently to coat each piece with the melted butter.
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Add the Sugar Mixture: I sprinkle the sugar mixture evenly over the sweet potatoes and stir again to ensure that all the potatoes are coated in the sugary goodness.
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Cook the Potatoes: I cover the skillet and reduce the heat to low. I let the sweet potatoes cook for about 1 hour, stirring occasionally. The sauce becomes dark, and the sweet potatoes become tender yet slightly firm around the edges.
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Add Vanilla and Serve: Once cooked, I stir in the vanilla extract. I serve the candied sweet potatoes warm, making sure to spoon some of the sauce over them for that extra touch of sweetness.
Servings and Timing
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Servings: 8
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Prep Time: 15 minutes
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Cook Time: 1 hour
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Total Time: 1 hour 15 minutes
Variations
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Maple Candied Sweet Potatoes: I substitute half of the white sugar with maple syrup for a rich, maple flavor.
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Nutty Variation: I add chopped pecans or walnuts towards the end of cooking for a crunchy texture contrast.
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Spicy Twist: I incorporate a pinch of cayenne pepper for a sweet and spicy flavor profile.
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Coconut Cream Version: I stir in coconut milk instead of butter for a tropical flair.
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Slow Cooker Method: I prepare the sweet potatoes in a slow cooker on low for 4-6 hours for a hands-off approach.
Storage/Reheating
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Storage: I keep any leftovers in an airtight container in the refrigerator for up to 3 days.
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Freezing: I can freeze cooked sweet potatoes for up to 3 months. I let them cool completely, then transfer to freezer-safe bags. I reheat gently in the microwave or oven when ready to serve.
FAQs
Can I use purple or Japanese sweet potatoes?
Yes, I can use different varieties of sweet potatoes. However, the flavor and texture may vary slightly.
Is it necessary to peel the sweet potatoes?
Peeling is recommended to achieve the classic texture and flavor of the dish, but I can leave the skin on for a more rustic feel and added nutrients.
Can I make this dish ahead of time?
Yes, I can prepare the candied sweet potatoes up to the point before adding the vanilla extract. I store them in the refrigerator and reheat before serving.
Can I use a different type of sugar?
I can substitute white sugar with brown sugar for a deeper, molasses-like flavor.
Can I add marshmallows to this dish?
While traditional Southern candied sweet potatoes don’t include marshmallows, I can add them during the last few minutes of baking for a gooey, sweet topping.
Conclusion
I find that this Southern Candied Sweet Potatoes recipe offers a delightful combination of flavors and textures. The tender sweet potatoes, rich syrup, and warm spices make it a comforting dish that’s perfect for any occasion. Whether I’m serving it at a holiday feast or a casual family dinner, it’s always a hit.
Print
Southern Candied Sweet Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
A classic Southern side dish, these sweet potatoes are simmered in a rich, spiced syrup until tender and caramelized, offering a perfect balance of sweetness and warmth.
Ingredients
6 medium sweet potatoes, peeled and sliced
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of salt
½ cup unsalted butter
1 tablespoon vanilla extract
Instructions
In a small bowl, combine the white sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Mix well to ensure the spices are evenly distributed.
In a large skillet, melt the butter over medium heat. Be careful not to let it brown.
Once the butter is melted, add the peeled and sliced sweet potatoes to the skillet. Stir them gently to coat each piece with the melted butter.
Sprinkle the sugar mixture evenly over the sweet potatoes. Stir again to ensure that all the potatoes are coated in the sugary goodness.
Cover the skillet and reduce the heat to low. Let the sweet potatoes cook for about 1 hour, stirring occasionally. You’ll know they’re ready when the sauce becomes dark, and the sweet potatoes are tender yet slightly firm around the edges.
Once cooked, stir in the vanilla extract. Serve the candied sweet potatoes warm, making sure to spoon some of the sauce over them for that extra touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
