Make these classic Southern candied sweet potatoes for your next holiday meal or family dinner. They feature tender sweet potatoes coated in a rich, buttery brown sugar glaze with warm spices.
Author:Sophia Collins
Prep Time:15 min
Cook Time:1 hour 10 min
Total Time:1 hour 25 min
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:Southern American
Diet:Vegetarian
Ingredients
Scale
3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
1/2 cup unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Arrange the sweet potato slices in a single layer in the prepared baking dish.
In a medium saucepan, combine the butter, brown sugar, water, cinnamon, nutmeg, and salt.
Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Bring the mixture to a gentle simmer.
Remove the glaze from the heat and stir in the vanilla extract.
Carefully pour the hot brown sugar glaze evenly over the sweet potato slices in the baking dish.
Cover the baking dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil and continue baking for another 15 to 25 minutes, or until the sweet potatoes are tender when pierced with a fork and the glaze has thickened and caramelized slightly. Baste the potatoes with the pan sauce halfway through this uncovered period.
Let the potatoes rest for 5 minutes before serving.
Notes
For extra richness, you can substitute 1/4 cup of the water with 1/4 cup of pure maple syrup.
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If you want a thicker glaze, remove the potatoes from the oven during the last 10 minutes of baking and stir the sauce gently, then return them to the oven.
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