Southern Candied Sweet Potatoes

 

A Sweet, Buttery, and Timeless Southern Classic

Experience the heartwarming comfort of a true Southern tradition. These candied sweet potatoes feature tender slices enveloped in a glossy, deeply flavorful syrup infused with cinnamon, nutmeg, and vanilla. They’re the ultimate holiday side dish that’s as simple to make as it is impossible to resist.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 6-8

Ingredients

For the Sweet Potatoes:

• 4 large sweet potatoes (about 2 lbs), peeled and sliced into ½-inch rounds

• Water, for boiling

For the Candied Syrup:

• ½ cup (1 stick / 113g) unsalted butter

• 1 cup (200g) granulated sugar

• ½ cup (110g) packed light brown sugar

• ¼ cup water

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon vanilla extract

• Pinch of salt

Instructions

1. Par-Cook the Sweet Potatoes:
Place the peeled and sliced sweet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 8-10 minutes, until they are just fork-tender but still hold their shape. Drain thoroughly and set aside.

2. Create the Syrup:
In the same pot (emptied), melt the butter over medium heat. Add the granulated sugar, brown sugar, ¼ cup of water, cinnamon, nutmeg, and salt. Stir continuously until the sugars have completely dissolved and the mixture comes to a gentle simmer. Let it cook for 3-4 minutes until the syrup slightly thickens.

3. Combine and Candify:
Carefully add the par-cooked sweet potatoes back to the pot with the syrup. Using a gentle folding motion, coat every slice evenly in the glossy syrup.

4. Simmer to Perfection:
Reduce the heat to low. Cover the pot and let the sweet potatoes simmer gently for 15-20 minutes, stirring occasionally. They are done when the potatoes are incredibly tender and have absorbed the syrup, becoming deeply glazed.

5. Finish and Serve:
Remove the pot from the heat and stir in the vanilla extract. Let it stand for 5 minutes to allow the flavors to meld. Transfer to a serving dish and spoon the extra syrup over the top. Serve warm.

Pro Tips for Success

• The Perfect Texture is Key: The initial boil is just to soften the potatoes. Overcooking them at this stage will make them fall apart in the syrup.

• Syrup Consistency: The syrup will thicken significantly as it coats the potatoes and cools. If it seems too thin after simmering, remove the potatoes and let the syrup reduce for a few more minutes over medium heat.

• Flavor Boost: For a more complex flavor, substitute the water with pure maple syrup or orange juice. A tablespoon of bourbon added with the vanilla is also a delightful adult twist.

• Make-Ahead Instructions: This dish reheats beautifully. Prepare it completely, let it cool, and store it covered in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a covered dish in the oven at 350°F (175°C) until warmed through.

Why This Recipe Works

• Balanced Sweetness: The combination of white and brown sugars, enhanced with warm spices, creates a rich flavor that isn't one-dimensionally sweet.

• Melt-in-Your-Mouth: The two-step cooking process ensures the potatoes are perfectly tender without being mushy.

• Effortlessly Elegant: With simple ingredients and one pot, you can create a show-stopping side dish that feels both humble and special.