Recipes Side Dish Vegetables Sweet Potatoes Southern Candied Sweet Potatoes 4.8 (940) 688 Reviews 69 Photos Candied sweet potatoes are a Southern side dish usually served at Thanksgiving and Easter, but delicious anytime. Learn how to make these delicious sweet potatoes the Southern way with this traditional recipe. Submitted by Pam Reed Updated on February 24, 2023 Save Rate Print Share 69 69 69 69 69 Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 12 Jump to Nutrition Facts These candied sweet potatoes are easy to make on the stove with brown sugar, butter, and warming spices. How to Make Candied Sweet Potatoes You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Candied Sweet Potatoes Ingredients These are the ingredients you’ll need to make this top-rated candied sweet potato recipe: Sweet potatoes: Peel and cut six large sweet potatoes into chunks. Butter: Cook the sweet potatoes in a stick of butter. Sugar: Two cups of white sugar sweeten things up a bit. Spices: Cinnamon and nutmeg lend welcome warmth. A pinch of salt enhances the flavors of the other ingredients.Vanilla: Vanilla extract takes the overall flavor up a notch. How to Cook Candied Sweet Potatoes You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade candied sweet potatoes: Cook the (peeled and cut) sweet potatoes in butter. Add the remaining ingredients (besides the vanilla), cover, and cook until “candied.”Remove from the heat and stir in the vanilla. Can You Make Candied Sweet Potatoes Ahead of Time? Yes, you can prepare these candied sweet potatoes ahead of time. Combine all the ingredients, then transfer the mixture to an airtight container. Store in the refrigerator and then cook according to the recipe. How to Store Candied Sweet Potatoes Store your leftover candied sweet potatoes in an airtight container in the refrigerator for up to four days. Reheat on the stove, in the oven, or in the microwave. Allrecipes Community Tips and Praise “This is a great recipe,” according to Nikki. “I used dark brown sugar instead of white sugar. Turned out perfect. Will definitely be making it again.” “Everyone loved it,” raves Ken Richardson. “Try adding one tablespoon of your favorite rum during the last 5 minutes of cooking, and give it all a light stir before serving. Wow!!!” “These were the best sweet potatoes that I have had in my 50 years on this planet,” says Deborah. “They were perfect in that they were tender (but not too soft) in the middle and perfectly crisp around the edges.” Editorial contributions by Corey Williams Ingredients 6 large sweet potatoes ½ cup butter 2 cups white sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg salt to taste 1 tablespoon vanilla extract Directions Peel and cut sweet potatoes into 1/4-inch-thick slices. Melt butter in a heavy skillet over medium heat. Add potatoes. Mix sugar, cinnamon, nutmeg, and salt in a bowl; pour over potatoes and stir until well-combined. Cover the skillet, reduce heat to low, and cook, stirring occasionally, until potatoes are "candied" and tender, about 1 hour. The sauce will darken as it cooks. Stir in vanilla just before serving. Serve hot. Faith N I Made It Print Nutrition Facts (per serving) 397 Calories 8g Fat 79g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 397 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 180mg 8% Total Carbohydrate 79g 29% Dietary Fiber 7g 25% Total Sugars 43g Protein 4g 7% Vitamin C 6mg 6% Calcium 73mg 6% Iron 1mg 8% Potassium 771mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved