Southern Candied Sweet Potatoes Recipe

If there’s one dish that defines Southern comfort, it’s Candied Sweet Potatoes — tender slices of golden sweet potatoes slowly simmered in a buttery, caramel-like syrup made of brown sugar, butter, and warm spices.

They’re rich, sweet, and glossy — the kind of side dish that turns any dinner into a Sunday feast. Whether you’re making them for Thanksgiving, Christmas, or just because you’re craving something soulful, these candied yams (as they’re lovingly called in the South) never disappoint.

Forget the marshmallows — this old-fashioned recipe lets the sweet potatoes shine in their own natural caramel glory.

Ingredients

• 4 large sweet potatoes, peeled and sliced into ½-inch thick rounds
• ½ cup unsalted butter
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ¼ cup water
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt

(Optional additions: a dash of allspice or a splash of orange juice for brightness.)

Instructions

Step 1: Prepare the Sweet Potatoes

1. Peel and slice the sweet potatoes into even ½-inch thick rounds.
2. Rinse them under cool water and pat dry with a clean towel.
4. Tip: Cutting the potatoes evenly helps them cook at the same rate.

Step 2: Make the Buttery Syrup

1. In a large, heavy-bottomed skillet or saucepan, melt the butter over medium heat.
2. Add the granulated sugar, brown sugar, water, cinnamon, nutmeg, and salt.
3. Stir gently until the mixture comes together into a smooth, golden syrup — about 3–4 minutes.
4. Once the sugar has dissolved and the syrup begins to bubble, stir in the vanilla extract.

Your kitchen will already start to smell incredible at this point — buttery, sweet, and full of warm spice.

Step 3: Add the Sweet Potatoes

1. Carefully place the sliced sweet potatoes into the syrup, turning them to coat both sides.
2. Reduce the heat to low, cover the pan with a lid, and let them simmer slowly for about 40–50 minutes, stirring occasionally.

The key here is patience — the syrup thickens as the potatoes become tender and caramelized. You want them to soak up that sugary glaze without falling apart.

Step 4: Finish and Serve

1. Once the sweet potatoes are fork-tender and coated in a glossy, thick syrup, remove the lid.
2. Simmer uncovered for another 5–10 minutes, letting the sauce reduce slightly for that perfect candied texture.
3. Gently spoon the syrup over the potatoes a few times to make sure they’re fully coated.

Serve warm — straight from the skillet or transferred to a serving dish.

Serving Suggestions

These Southern Candied Sweet Potatoes pair beautifully with:

• Roasted or fried chicken
• Honey-glazed ham
• Smoked turkey or pork chops
• Collard greens or green beans on the side

They’re the kind of dish that brings a little sweetness to balance out savory flavors — the perfect companion for any soul food spread or holiday table.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4–5 days.
• Reheat: Warm gently in a skillet over low heat or microwave in short intervals, spooning the syrup over to keep it moist.
• Freeze: Not ideal — the texture of the potatoes may change when thawed.

Tips for the Best Candied Sweet Potatoes

• Low and slow is key: Don’t rush the cooking process — this is what makes the syrup thick and the potatoes perfectly soft.
• Add a citrus twist: A tablespoon of orange juice or zest brightens up the sweetness.
• Try a splash of bourbon or vanilla rum for a grown-up flavor boost.
• Use real butter: Margarine just won’t give you that rich, caramel flavor.

Final Thoughts

This Southern Candied Sweet Potatoes Recipe is simple, soulful, and downright irresistible. Each bite gives you tender, caramelized potatoes coated in a buttery, brown sugar glaze that tastes like home.

It’s one of those recipes that reminds you why the classics never go out of style — comfort food at its very best.