Southern Candied Sweet Potatoes: Easy Holiday Side
Oh my goodness, where do I even start with Southern Candied Sweet Potatoes? This dish is pure magic on a plate. I grew up eating these every Thanksgiving and Christmas. The smell of cinnamon and butter still takes me right back to Grandma’s kitchen.
You know what I love most? How the edges get all crispy and caramelized while the insides stay super soft. It’s like eating candy, but it’s a vegetable, so it’s totally fine to have seconds!
This recipe is so easy that you’ll wonder why you haven’t made it sooner. Trust me, once you try these, they’ll become your go-to side dish forever.
Ingredients You’ll Need
You probably have most of these ingredients sitting in your kitchen right now, which makes this recipe even better. Check out the recipe card below for the exact amounts you’ll need.
- Sweet Potatoes: Pick ones that feel firm and don’t have any weird spots for the best results.
- Brown Sugar: This is what makes that amazing sticky-sweet coating that everyone goes crazy for.
- Butter: Real butter makes everything taste better and creates that silky, dreamy sauce.
- Ground Cinnamon: Just enough spice to make your kitchen smell absolutely incredible while these bake.
- Vanilla Extract: A little splash adds so much flavor you won’t believe it.
How to Make Southern Candied Sweet Potatoes
Ready to make something amazing? This recipe is easier than you think and tastes like you spent hours in the kitchen.
Step 1: Prepare the Sweet Potatoes
Peel your sweet potatoes and cut them into thick rounds, about an inch each. Toss them in a big pot with cold water. Bring it to a boil and cook for 12-15 minutes until they’re tender.
Step 2: Make the Candied Sauce
Melt ½ cup butter in a pan over medium heat. Throw in 1 cup brown sugar, ½ teaspoon cinnamon, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Keep stirring until it’s smooth and gorgeous.
Step 3: Arrange in Baking Dish
Turn your oven to 350°F. Drain those sweet potatoes and lay them out in your greased baking dish. Pour that beautiful sauce all over them. Make sure every piece gets some love!
Step 4: Bake Until Caramelized
Pop them in the oven for 25-30 minutes. Give them a baste halfway through. The sauce gets thick, and the edges turn golden and slightly crispy. Can you imagine how good your house will smell?
Step 5: Serve and Enjoy
Take them out and let them sit for about 5 minutes. Spoon that extra sauce over the top. Serve them warm and watch everyone’s eyes light up. SO GOOD!
Tips for the Best Candied Sweet Potatoes
- Don’t boil too long, or they’ll get mushy in the oven and fall apart.
- Real butter only because margarine just doesn’t taste the same, trust me on this.
- Baste them often to build up that yummy caramelized coating layer by layer.
- Cut even pieces so everything cooks at the same speed.
- Toss on marshmallows in the last 5 minutes if you want that classic topping.
Variations and Substitutions
Feel free to switch things up and make this recipe your own way. That’s the fun part!
- Maple Syrup: Use it instead of some brown sugar for a richer, deeper sweetness.
- Pecans or Walnuts: Sprinkle some on top for extra crunch and nutty flavor.
- Coconut Sugar: Swap it in if you want a less processed sweetener option.
- Dairy-Free: Just use plant-based butter, and you’re all set for vegan friends.
Want more sweet potato sides? Try these Grilled Sweet Potatoes for summer cookouts or these fancy Twice Baked Sweet Potatoes for a special dinner.
Frequently Asked Questions
Can I make candied sweet potatoes ahead of time?
Yes! Do everything up to baking, then cover and refrigerate. Add 10 extra minutes when you bake them.
How do I store leftover candied sweet potatoes?
Put them in a container with a lid and keep them in the fridge for up to 4 days maximum.
Can I use canned sweet potatoes instead?
Sure thing! Just drain them well and skip the boiling part. Start right at the baking dish step.
What’s the difference between sweet potatoes and yams?
Real yams are totally different and pretty dry. Most stores just label sweet potatoes wrong as yams anyway.
Can I freeze candied sweet potatoes?
Absolutely! Freeze them up to 3 months. Thaw in the fridge overnight before you reheat them up.
What should I serve with candied sweet potatoes?
They’re perfect with turkey, ham, fried chicken, green beans, or cornbread. Pretty much any comfort food, really!
Why are my candied sweet potatoes watery?
The potatoes let out moisture. Just bake longer uncovered or turn up the heat a bit to fix it.
Can I add marshmallows to this recipe?
YES! Add mini marshmallows in the last 5 minutes until they’re golden and puffy. YUM!
Southern Candied Sweet Potatoes: Easy Holiday Side
Ingredients
Method
- Peel sweet potatoes and cut them into thick rounds about one inch for even cooking results.
- Put sweet potato rounds in a large pot, cover with cold water, and bring to a nice boil.
- Boil sweet potatoes for 12 to 15 minutes until a fork goes through easily, but not mushy.
- Turn the oven to 350 degrees while your sweet potatoes cook on the stove for perfect timing.
- Melt butter in a pan on medium heat, then add brown sugar, cinnamon, vanilla, salt, and water.
- Keep whisking the sauce until the brown sugar melts completely, and it looks smooth and shiny all over.
- Drain cooked sweet potatoes really well and lay them flat in one layer in a greased dish.
- Pour that yummy candied sauce over sweet potatoes, making sure each piece gets fully coated.
- Bake without cover for 25 to 30 minutes, basting halfway through for extra sticky coating.
- Take out when the sauce bubbles and the sweet potatoes have pretty golden edges that look caramelized.
- Let it sit 5 minutes before serving so the sauce thickens up a bit for a better texture.
Notes
- Cut all sweet potatoes the same size so they finish cooking at exactly the same time.
- The basting step is super important for getting those delicious caramelized layers on top of everything.
- Want crispier edges? Broil for 2 minutes at the end, but watch them like a hawk.
- Try adding a tiny bit of nutmeg or ginger for extra warm spice in the sauce.
- Leftovers heat up great covered in the oven at 350 degrees for about 15 minutes.
