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Simply tasty candied sweet potatoes are caramelized in butter and brown sugar, making them a favorite side dish.
“More sweet” Sweet Potatoes
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 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.
Ingredients
PREP TIME: 5 minutes
BAKE TIME: 13 minutes
- 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.
Complete the Meal
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Candied Sweet Potatoes
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.
Video
Notes
- 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.
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.
This recipe is awesome. I love sweet potatoes, thanks
You’re welcome!