These Southern Candied Sweet Potatoes are tender, buttery, sweet, and packed with warm cinnamon and nutmeg flavor. The sweet potatoes slowly bake in a rich brown-sugar glaze until the sauce becomes thick, glossy, and irresistible. They’re a classic comfort-food side dish for Sunday dinners, Thanksgiving, Christmas, or any family gathering.
Ingredients
- 4 large sweet potatoes
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground ginger, optional
Instructions
1. Prepare the Sweet Potatoes
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into thick, even slices, about ½ inch thick. Try to keep the pieces similar in size so they cook evenly.
Arrange the sweet potato slices in a large baking dish.
2. Make the Candied Sauce
Melt the butter in a saucepan over medium heat.
Add the brown sugar, granulated sugar, water, cinnamon, nutmeg, salt, and optional ginger. Stir until the sugars dissolve and the mixture becomes smooth.
Remove from the heat and stir in the vanilla extract.
3. Coat the Sweet Potatoes
Pour the warm buttery sugar mixture evenly over the sweet potatoes.
Gently toss or spoon the sauce over the top to make sure the potatoes are well coated.
4. Bake
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and carefully spoon some of the syrup over the sweet potatoes.
Continue baking uncovered for another 25–35 minutes, basting with the syrup once or twice, until the sweet potatoes are fork-tender and beautifully glazed.
5. Let Them Rest
Remove from the oven and let the sweet potatoes rest for about 10 minutes. The sauce will thicken slightly as it cools.
Spoon the rich glaze over the sweet potatoes before serving.
Tips for the Best Candied Sweet Potatoes
- Cut the sweet potatoes into evenly sized pieces for consistent cooking.
- Don’t slice them too thin or they may become mushy.
- Basting the sweet potatoes during baking helps create a glossy, flavorful coating.
- For extra flavor, add a small pinch of ground cloves or allspice.
- If you prefer less sweetness, reduce the granulated sugar to ¼ cup.
- Letting the dish rest before serving allows the syrup to become thicker.
Serving Suggestions
Southern candied sweet potatoes pair beautifully with fried chicken, roasted turkey, baked ham, meatloaf, cornbread, green beans, collard greens, and creamy mashed potatoes.
They are especially delicious served warm with plenty of the buttery brown-sugar glaze spooned over the top.
Storage
Store leftover candied sweet potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or in a covered baking dish in the oven. Add a small splash of water if the glaze has become too thick.
Final Thoughts
These Southern Candied Sweet Potatoes are the perfect combination of tender sweet potatoes, buttery brown sugar, cinnamon, and warm spices. Simple ingredients come together to create a comforting side dish that’s sweet, rich, and always a favorite at the dinner table.