I love this recipe because it’s simple, old-fashioned, and incredibly flavorful. The sweet potatoes soften into a melt-in-my-mouth texture while the syrup thickens into a glossy glaze that coats every slice. The warm spices and butter make the whole dish smell amazing as it bakes. It’s also a no-fuss recipe—just layer, pour, and bake—yet the result tastes like it took much more effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds 1/2 cup unsalted butter 1 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup water 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract Pinch of salt
Directions
I preheat the oven to 350°F (175°C).
I arrange the sliced sweet potatoes in a single layer in a 9×13-inch baking dish.
In a medium saucepan, I melt the butter over medium heat.
I stir in the granulated sugar, brown sugar, and water and cook until everything dissolves into a smooth syrup.
I remove the pan from heat and stir in the cinnamon, nutmeg, vanilla, and a pinch of salt.
I pour the syrup evenly over the sweet potatoes.
I cover the dish tightly with foil and bake for 30 minutes.
I remove the foil and continue baking for another 30 minutes, basting the potatoes occasionally until they’re tender and caramelized.
I let them cool slightly so the syrup can thicken before serving.
Servings and Timing
This recipe makes about 6 servings. Prep time is roughly 15 minutes, and baking takes 60 minutes, for a total time of about 75 minutes. Each serving is approximately 320 calories.
Variations
I like adding a pinch of allspice or cloves for a deeper holiday flavor. Sometimes I replace part of the water with orange juice for a citrusy twist. For extra richness, I occasionally stir a tablespoon of maple syrup into the glaze. If I’m serving a crowd, I top the finished dish with toasted pecans for added crunch and warmth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a 325°F (165°C) oven until heated through, or microwave individual portions for convenience. The syrup thickens beautifully after chilling and loosens again as it warms.
FAQs
Can I make these sweet potatoes ahead of time?
Yes, I prepare and bake them a day in advance. I reheat them covered in the oven to bring back the glaze.
Can I use yams instead of sweet potatoes?
I can, but true sweet potatoes work best for the classic Southern texture and flavor.
Why did my syrup get grainy?
Sugar crystallizes if overheated. I melt everything gently and stir constantly until smooth.
Can I reduce the sugar?
Yes, I reduce each sugar amount by 1/4 cup without affecting texture too much.
Can I add marshmallows?
Absolutely. I add them at the end of baking and broil briefly for a toasted topping.
Conclusion
These Southern Candied Sweet Potatoes are a warm, nostalgic dish that brings true comfort to the table. I love how the buttery spiced syrup transforms the sweet potatoes into tender, caramelized slices bursting with flavor. Whether I serve them for a holiday feast or a cozy family dinner, they’re always a standout side that everyone enjoys.
