Southern Candied Sweet Potatoes

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Recipe Intensity: Easy

Servings: 8

The Soul of the Southern Table

There are side dishes, and then there is this—a pot of Southern Candied Sweet Potatoes, simmering slowly on the stovetop, filling the entire kitchen with an aroma that smells like family, tradition, and pure, unadulterated comfort. This isn’t just a recipe; it’s a heritage dish, passed down through generations, that transforms the humble sweet potato into a transcendent culinary experience. Imagine tender, yielding slices of potato, suspended in a syrup that has been magically transformed into a glossy, deeply flavorful glaze through patience and low heat. Each piece is simultaneously buttery, sweet, and spiced, with a rich, caramel-like depth that can only be achieved the old-fashioned way. This dish is the undeniable star of the holiday table, a non-negotiable companion to baked ham and turkey, and a beautiful testament to the power of simple ingredients cooked with intention and love.

Ingredients

For the Candied Sweet Potatoes:

4 pounds (approx. 1.8 kg) sweet potatoes, medium in size
1 cup (2 sticks / 226g) unsalted butter
2 cups (400g) packed light or dark brown sugar (dark preferred for deeper flavor)
1 cup granulated sugar
1/2 cup pure maple syrup or cane syrup
1/2 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon vanilla extract
1 strip of orange zest (optional, but recommended for a bright note)

For Garnish:

1 cup mini marshmallows (optional, for the classic topping)
1/2 cup chopped pecans or walnuts (optional, for crunch)

Instructions

Step 1: Prepare the Sweet Potatoes

Begin by giving the sweet potatoes a good scrub under cold water to remove any dirt. You can peel them now for a more refined finish, but for an extra-rich flavor and to help them hold their shape, we recommend a two-step cooking process.
Place the whole, unpeeled sweet potatoes in a large stockpot and cover with cold water by an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 20-30 minutes, or until they are just beginning to become tender but are still quite firm in the center (a paring knife should meet some resistance).
Drain the potatoes and let them sit until they are cool enough to handle. This step, known as par-cooking, is the secret to perfectly shaped slices that won’t disintegrate into mush during the long candying process. Once cooled, peel the skin away—it should slip off easily—and slice the potatoes into 1/2-inch to 3/4-inch thick rounds.

Step 2: Create the Candying Syrup

In the same large, heavy-bottomed pot (like a Dutch oven), combine the butter, brown sugar, granulated sugar, maple syrup, water, cinnamon, nutmeg, allspice, salt, and the strip of orange zest.
Cook over medium heat, stirring frequently, until the butter has melted and the sugars have completely dissolved. Bring the mixture to a gentle simmer and let it bubble for about 3-5 minutes. This initial simmering helps the syrup thicken slightly and allows the spices to bloom, infusing the liquid with their warm flavor.

Step 3: The Slow Candy

Carefully add the par-cooked sweet potato rounds to the simmering syrup, gently stirring to coat each piece. The syrup should come about halfway up the potatoes; they do not need to be fully submerged.
Reduce the heat to the lowest possible setting on your stovetop. You are aiming for a bare whisper of a simmer, with only an occasional bubble breaking the surface. Cover the pot with a lid, but leave it slightly ajar to allow steam to escape, which will help the syrup reduce and thicken.
Let the potatoes candy for 45 minutes to 1 hour. Do not stir vigorously, as this can break the fragile slices. Instead, every 15-20 minutes, gently baste the top potatoes with the syrup and carefully shift the bottom pieces to the top to ensure even cooking and glazing.

Step 4: Uncover and Reduce to Perfection

After an hour, the potatoes will be tender, and the syrup will have thinned out as the potatoes released their natural starches and moisture. Now, remove the lid completely.
Increase the heat to a steady, low simmer and continue to cook, uncovered, for another 20-30 minutes. During this phase, you will witness the magical transformation. The liquid will slowly evaporate, bubbling and thickening around the potatoes into a rich, glossy, buttery glaze that clings to each slice.
Continue to baste gently. The dish is done when the glaze is thick enough to coat the back of a spoon and the sweet potatoes have a beautiful, candied sheen. Remove the pot from the heat and stir in the vanilla extract.

Step 5: The Marshmallow Topping (Optional Classic Finish)

For the quintessential Southern finish, preheat your oven’s broiler. Transfer the candied sweet potatoes to a baking dish coated with non-stick spray.
Sprinkle the top evenly with the mini marshmallows. Place the dish under the broiler, watching it constantly, for 30-90 seconds, or just until the marshmallows are puffed and golden brown. Remove immediately to avoid burning.

Step 6: Serve and Savor

Allow the dish to rest for 10-15 minutes before serving; the glaze will continue to thicken as it cools slightly. Garnish with chopped nuts if desired. Serve this glorious dish warm, spooning extra glaze over each portion.

Chef’s Notes & Tips

The Patience Principle: The key to perfect candied sweet potatoes is low and slow cooking. Rushing the process with high heat will cause the sugars to burn on the bottom before the potatoes have tenderized and the syrup has reduced to a proper glaze.
Choosing Your Potatoes: Look for sweet potatoes that are similar in size to ensure even cooking. Garnet or Jewel varieties are excellent for their deep orange color and moist texture.
Spice Flexibility: Feel free to add a pinch of ground ginger or cloves for extra warmth. For a truly authentic touch, use a single, whole star anise pod while simmering (remove it before serving).
Make-Ahead Marvel: This dish is perfect for making ahead. Prepare it completely (without the marshmallow topping) up to 2 days in advance. Store it covered in the refrigerator and gently reheat it on the stovetop over low heat or in a 325°F (165°C) oven until warm. Add the marshmallow topping just before serving.
Troubleshooting a Thin Glaze: If your glaze is still too thin after the uncovered cooking time, you can carefully remove the potatoes with a slotted spoon and boil the syrup for a few more minutes until it thickens, then pour it back over the potatoes.

Nutrition Information

Please note: The following is an estimate based on the ingredients used and serving sizes. Actual values may vary depending on specific brands and portion sizes.

Serving Size: 1/8 of recipe (without marshmallow/nut topping)
Calories: ~580
Total Fat: 18g

Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: ~125mg
Total Carbohydrates: 108g
Dietary Fiber: 7g
Total Sugars: 85g
Includes Added Sugars: 80g
Protein: 3g

Vitamin A: 1620 mcg (180% DV)
Vitamin C: 5mg
Calcium: 110mg
Iron: 2mg
Potassium: 780mg

The Last Bite

Serving a spoonful of Southern Candied Sweet Potatoes is an act of sharing comfort itself. The potatoes are so tender they barely need chewing, melting on the tongue in a wave of sweet, spiced, buttery flavor. The glaze is the star—it’s not a syrupy pool but a clinging, caramel-like coating that delivers a profound depth of flavor, with the vanilla and spices singing in harmony. This dish is unapologetically rich and sweet, a deliberate indulgence that celebrates the natural candy-like quality of the sweet potato. It’s a taste of history, of family gatherings, and of slow, love-filled cooking. Each bite is a reminder that the most cherished dishes are often the simplest ones, transformed through time and care into something truly magnificent. This isn’t just a side dish; it’s the taste of Southern hospitality on a plate.