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Candied sweet potatoes are a delightful twist on a classic side dish. Similar to our Glazed Carrots, this simple potato side dish is a great addition to any main dish or holiday meal.
We’ve always loved sweet potatoes but love that the butter and brown sugar in this recipe make them even more sweet and delicious.
The simple preparation and irresistible flavors make this sweet potatoes recipe a crowd-pleaser, for any Sunday dinner, Thanksgiving, Christmas or holiday meal.
Why we think you’ll love it:
- Sweet and savory harmony. The perfect balance of sweet and savory flavors creates a delightful taste experience.
- Fall harvest. Sweet potatoes are harvested in the fall making them the perfect side to many seasonal dishes.
- Quick and easy. From start to finish this delicious dish can be on the table in 20 minutes.
Candied Sweet Potatoes Ingredients and Substitutions
- 2-3 sweet potatoes peeled and cut into rounds
- 2-3 tablespoons unsalted butter
- ⅓ cup brown sugar – light or dark brown sugar
- ½ cup water – or replace half of the water with orange juice.
- salt and pepper to taste
How to Make Candied Sweet Potatoes
- PREP. Peel 2-3 sweet potatoes and slice them into rounds. (You can also cut into ½-inch cubes or sticks.)
- COMBINE. Add sweet potatoes, 2-3 tablespoons unsalted butter, ⅓ cup brown sugar, ½ cup water, and salt and pepper (to taste) to a large pan and bring to a boil.
- COOK. Turn the heat down to low and simmer the sauce for 10-15 minutes without stirring. Cook on low for an additional 3-5 minutes stirring until potatoes are well coated and fork tender. Pour into a casserole dish or bowl and pour any remaining liquid/juices over the sweet potatoes.
Candied Sweet Potatoes Recipe
Video
Ingredients
- 2-3 sweet potatoes, peeled and cut into rounds
- 2-3 tablespoons butter
- ⅓ cup brown sugar
- ½ cup water
- salt and pepper to taste, (to taste)
Instructions
- Add all ingredients to a pan and bring to a boil.
- Turn heat down to low and simmer for 10-15 minutes without stirring.
- Cook on low for an additional 3-5 minutes stirring until potatoes are well coated.
Notes
- Use firm, unblemished sweet potatoes like Beauregard or Jewel for the best flavor and texture. Avoid yams, which are very different and can become stringy.
- Cutting your sweet potatoes into uniform rounds or chunks ensures every piece is perfectly tender, without some being mushy and others hard.
- Avoid stirring for the first 10-15 minutes; this allows the sweet potatoes to cook gently in the liquid and absorb the flavors without breaking apart prematurely.
- Add nuts: Add chopped nuts (like pecans or walnuts) in a dry skillet over medium-low heat for 3-5 minutes. Stir frequently, until they’re fragrant and lightly browned. Let them cool and sprinkle over the cooked sweet potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
– Stir in orange zest.
– Sprinkle with chopped pecans or walnuts.
– Marshmallows: Top cooked yams with mini marshmallows. Broil in the oven for a couple of minutes or until the marshmallows are toasted.
– Add spices like ground cinnamon, nutmeg, or ginger.
Store leftovers in an air-tight container in the refrigerator for 3-4 days. Reheat in the microwave or in a pot. Add a bit of butter and cook until heated through.
For longer storage, cool completely and place in a freezer-safe Ziploc bag for up to 2 months. Thaw overnight in the fridge then reheat on the stovetop or in the microwave with a little butter if needed.
Complete the Meal
Main Dishes
Desserts
Pecan Pie Bars
1 hr
Crock Pot Apple Crisp
3 hrs 15 mins
Pumpkin Delight
3 hrs 35 mins
Sweet Potato Pie
1 hr 30 mins
More Sweet Potato Sides
Roasted Sweet Potato
30 mins
Twice Baked Sweet Potatoes
1 hr 25 mins
Sweet Potato Casserole
1 hr 5 mins
Mashed Sweet Potatoes
55 mins
More Collections
This recipe was originally published October 2014.
My mother fixed her candied sweet potatoes in a frying pan. When she was finished ,they were sticky and so sweet. The pan had to be soaked to get out anything left in it.
Some times she would put them together in a glass casserole. The secret was to reduce the liquid till it was really thick and serve them hot. Here again a soak was necessary to clean the casserole.
This recipe is awesome. I love sweet potatoes, thanks
You’re welcome!