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Southern Candied Sweet Potatoes
Caroline

Southern Candied Sweet Potatoes

These Southern candied sweet potatoes are tender, buttery, and coated in a rich cinnamon-nutmeg syrup — a classic comfort side dish perfect for holidays and Sunday dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 6 sweet potatoes, peeled and sliced
  • 2 cups white sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 pinch salt
  • 1/2 cup butter
  • 1 tbsp vanilla extract

Equipment

  • large heavy skillet or cast iron pan
  • wooden spoon or heat-resistant spatula
  • small mixing bowl
  • measuring cups and spoons

Method
 

  1. In a small bowl, combine sugar, cinnamon, nutmeg, and salt.
  2. Melt butter in a large skillet over medium heat.
  3. Add sliced sweet potatoes and stir to coat evenly with butter.
  4. Sprinkle the sugar-spice mixture over the potatoes and stir well.
  5. Cover the skillet, reduce heat to low, and cook for 1 hour, stirring occasionally, until the potatoes are tender and the sauce is thick and dark.
  6. Stir in vanilla extract just before serving.
  7. Serve warm as a side dish.

Notes

  • Fresh sweet potatoes work best, but canned sweet potatoes can be used in a pinch (reduce cooking time).
  • Adjust sugar to taste if you prefer a less sweet dish.
  • Always cook on low heat to avoid burning the syrup.