Homestyle Southern Candied Sweet Potatoes Recipe (Print Version)

Learn to make authentic Southern Candied Sweet Potatoes. Sweet, tender, and just like grandma's, with my personal tips.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - Sweet Potatoes (3 lbs, about 4-5 medium)

→ Sweet & Sticky Sauce

02 - Unsalted Butter (1/2 cup, 1 stick)
03 - Brown Sugar (1/2 cup, packed)
04 - Granulated Sugar (1/4 cup)
05 - Water (1/4 cup)

→ Flavor Boosters

06 - Vanilla Extract (1 tsp)
07 - Ground Cinnamon (1/2 tsp)
08 - Nutmeg (1/4 tsp)

# Instructions:

01 - First things first, get those sweet potatoes peeled and sliced. I usually go for about 1/2-inch thick rounds or half-moons if they’re really big. Try to keep them somewhat uniform so they cook evenly – nothing worse than some crunchy bits and some mushy bits. This is where I always get a little messy with the peels, honestly, but it’s part of the process! You want them ready to soak up all that yummy sauce.
02 - In a medium saucepan, melt your butter over medium heat. Once it’s all buttery and glistening, stir in both brown sugar and granulated sugar, along with the water, vanilla, cinnamon, and nutmeg. Whisk it all together until the sugars are dissolved and you have a beautiful, fragrant syrup. It should smell sweet and spicy, like a cozy autumn day. Make sure it's smooth, no grainy bits allowed!
03 - Pour your sliced sweet potatoes into a large mixing bowl. Then, drizzle that glorious, warm sauce all over them. Get in there with a spatula or your clean hands (my preferred method, honestly!) and toss everything until every single sweet potato slice is coated in that sticky, sweet goodness. You want them completely covered, ready to caramelize.
04 - Transfer the coated sweet potatoes into a 9x13-inch baking dish. Spread them out in an even layer. Pop them into a preheated oven at 375°F (190°C) and bake for 30 minutes. This first bake is all about getting them tender. You might see the sauce bubbling, and that's exactly what we want!
05 - After 30 minutes, pull the dish out of the oven. Carefully give the sweet potatoes a gentle stir, making sure to redistribute that amazing sauce and turn the potatoes so they cook evenly. Then, return them to the oven for another 15-20 minutes, or until they’re fork-tender and the sauce has thickened into a glossy, irresistible glaze. Keep an eye on them so the edges don't get too dark!
06 - Once they’re perfectly tender and coated in that beautiful, sticky glaze, pull them out. Let them rest for a few minutes before serving; the sauce will thicken a bit more as it cools. The house will smell absolutely incredible, trust me! This is the moment you know you've created something special. Dig in and enjoy your homestyle Southern Candied Sweet Potatoes!

# Notes:

01 - Don't overcrowd the pan; sweet potatoes need space to caramelize, not steam, or you'll end up with watery potatoes, a mistake I made many times!
02 - You can prep the sweet potatoes and sauce a day ahead, then just combine and bake when ready.
03 - Maple syrup works great if you're out of brown sugar for a slightly different, equally delicious flavor.
04 - A sprinkle of chopped pecans or mini marshmallows during the last 5-10 minutes of baking makes these extra special for holidays.

# Equipment Needed:

01 - 9x13-inch baking dish
02 - medium saucepan
03 - large mixing bowl
04 - whisk
05 - spatula
06 - vegetable peeler

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 15-20g
Total Carbohydrate: 55-65g
Protein: 2-3g

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