Here’s a classic Southern candied sweet potatoes recipe—tender slices in a buttery, caramelized syrup, just like Sunday dinner 🍠
Ingredients
- 3–4 large sweet potatoes (about 3 lbs), peeled & sliced ½-inch thick
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- ½ cup unsalted butter, cut into pieces
- ½ cup water or orange juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional but traditional)
- Pinch of salt
Optional add-ins (very Southern):
- ½ tsp ground ginger
- 1–2 tbsp bourbon
- A few orange slices or zest
- Mini marshmallows (last 10 minutes)
Instructions
- Preheat oven to 350°F (175°C).
- Arrange sweet potato slices evenly in a buttered baking dish.
- In a saucepan over medium heat, combine brown sugar, white sugar, butter, water (or juice), salt, cinnamon, and nutmeg. Stir until butter melts and syrup is smooth (don’t boil hard).
- Remove from heat and stir in vanilla (and bourbon if using).
- Pour syrup evenly over the sweet potatoes.
- Cover tightly with foil and bake 35–40 minutes.
- Uncover, spoon syrup over potatoes, and bake 20–30 minutes more, until tender and glossy.
- For extra caramelization, baste once or twice during the last 15 minutes.
Southern Tips
- Slice evenly so they cook at the same rate
- Don’t rush—slow baking makes the syrup thick and candy-like
- Even better the next day 😋
If you want a stovetop version, less-sweet option, or soul-food style with marshmallows, tell me how you like them.
