In my kitchen, these Classic Candied Sweet Potatoes turn into tender coins bathed in a glossy brown sugar caramel. They are simple, soul-warming, and make every table feel like a celebration. You can cook them entirely on the stovetop or finish in the oven for bronzed edges.
Why You’ll Love This Classic Candied Sweet Potatoes
- Time-honored flavor with a buttery caramel glaze and warm spice.
- Reliable method that keeps slices intact and perfectly tender.
- Stovetop or oven finish, plus easy make-ahead options.
- Budget-friendly side that feels special for holidays and Sundays alike.
Classic Candied Sweet Potatoes Ingredients & Substitutions
- 3 lb sweet potatoes, peeled and cut into 1/2 inch rounds (orange-flesh varieties like Garnet or Jewel hold shape well; yams labeled in stores are usually sweet potatoes and work great).
- 6 tbsp unsalted butter (or vegan butter or coconut oil for dairy-free).
- 1/2 cup packed dark brown sugar (light brown works; coconut sugar for a less refined option).
- 1/3 cup granulated sugar (or use maple syrup or honey, reduce water by 1 to 2 tbsp).
- 1/4 cup water or orange juice (OJ adds brightness).
- 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, pinch of ground cloves optional.
- 1/4 tsp fine salt to balance sweetness.
- 1 tsp vanilla extract, added off heat for aroma.
- Optional: 1 tsp orange zest, 1/2 cup toasted pecans, 2 cups mini marshmallows for topping.
Step-by-Step Instructions to Make Classic Candied Sweet Potatoes
Prep the sweet potatoes
Peel and slice into even 1/2 inch rounds so they cook at the same rate. Rinse and pat dry to remove excess starch.
Build the buttery caramel base
Add butter, brown sugar, granulated sugar, and water or orange juice to a large, wide skillet or Dutch oven. Warm over medium heat, stirring until the sugars dissolve and the mixture looks glossy, 2 to 3 minutes.
Layer and simmer gently
Arrange potato slices in the syrup in an even layer, slightly overlapping. Sprinkle in cinnamon, nutmeg, and salt. Cover and simmer on medium-low until just tender, 15 to 20 minutes, basting occasionally. Avoid vigorous boiling.
Reduce to a shiny glaze
Remove the lid. Stir in vanilla and orange zest if using. Continue cooking uncovered, gently turning and basting, until the syrup thickens into a pourable caramel that coats the slices, 5 to 10 minutes.
Optional oven finish for caramelized edges
Transfer to a buttered baking dish, spoon over syrup, and bake at 400°F for 8 to 10 minutes until bubbling and lightly bronzed. For a marshmallow topping, scatter minis over the surface and broil 30 to 60 seconds until golden.
Finish and serve
Sprinkle with toasted pecans and a tiny pinch of flaky salt if you like. Serve warm with extra syrup spooned over the top.
Tips for Success
- Use a wide pan so slices sit in a shallow layer for even glazing.
- Low and slow is key. Gentle simmering keeps slices intact.
- Do not walk away at the end. Syrup thickens quickly in the last minutes.
- Add vanilla off heat to preserve aroma.
- If the glaze gets too thick, thin with a tablespoon of water or OJ.
Variations of Classic Candied Sweet Potatoes
- Maple Pecan: Swap half the granulated sugar for maple syrup, finish with chopped toasted pecans.
- Orange Bourbon: Add 1 to 2 tbsp bourbon with the vanilla and 1 tsp orange zest.
- Marshmallow Top: Broil minis until golden as noted, or use large marshmallows halved.
- Spiced Chai: Add 1/2 tsp ground ginger and a pinch of cardamom.
- Vegan: Use plant butter or coconut oil and maple syrup.
Serving Suggestions: What to Pair with Classic Candied Sweet Potatoes
- Roast turkey, glazed ham, or herb roasted chicken.
- Savory sides like garlicky green beans, skillet cornbread, or kale salad with citrus.
- Bright toppings such as pomegranate arils or a sprinkle of flaky salt to balance sweetness.
Storage & Reheating Instructions
Cool completely, then refrigerate in an airtight container up to 4 days. Freeze up to 2 months; thaw overnight in the fridge.
Reheat covered at 325°F for 15 to 20 minutes, or on the stovetop over low with a splash of water to loosen the glaze. Microwave in short bursts, basting with syrup between bursts.
Make-ahead tip: cook through the simmer step, cool, then finish the glaze or oven-brown just before serving.
Memories Made Around the Table
My grandmother kept a little saucepan of brown sugar and butter ready every Thanksgiving. The fragrance of cinnamon drifting from the kitchen always pulled everyone in for a taste test before dinner.
FAQs
Can I reduce the sugar?
Yes. Use 1/3 cup brown sugar and 2 to 3 tbsp granulated sugar, then rely on orange juice and cinnamon for flavor. The glaze will be lighter.
How do I keep the slices from breaking?
Cut evenly, simmer gently, and use a wide spatula to turn. Avoid overcooking during the covered phase so they stay just tender.
Are yams and sweet potatoes the same?
Most US grocery yams are actually orange-flesh sweet potatoes. True yams are starchy and rare. Use Garnet or Jewel sweet potatoes for best results.
Can I make these dairy-free?
Yes. Swap in vegan butter or refined coconut oil and use maple syrup for part of the sweetener.
Final Thoughts
Classic Candied Sweet Potatoes deserve a spot at every holiday feast. With a reliable glaze, gentle heat, and a few smart tips, you will pull off a nostalgic side that tastes like home.
Classic Candied Sweet Potatoes
Equipment
- 1 Large wide skillet or Dutch oven
- 1 Baking Dish (optional, for oven finish)
- 1 Wide spatula for gentle turning
Ingredients
Candied Sweet Potatoes
- 3 lb sweet potatoes peeled and cut into 1/2-inch rounds
- 6 tbsp unsalted butter
- 0.5 cup dark brown sugar packed (light brown okay)
- 0.33 cup granulated sugar
- 0.25 cup water or orange juice OJ adds brightness
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 pinch ground cloves optional
- 0.25 tsp fine salt
- 1 tsp vanilla extract stir in off heat
- 1 tsp orange zest optional
Optional Toppings
- 0.5 cup toasted pecans chopped
- 2 cup mini marshmallows for topping
Instructions
Prep the sweet potatoes
- Peel and slice sweet potatoes into even 1/2-inch rounds so they cook at the same rate. Rinse and pat dry to remove excess starch.
Build the buttery caramel base
- Add butter, brown sugar, granulated sugar, and water or orange juice to a large, wide skillet or Dutch oven. Warm over medium heat, stirring until the sugars dissolve and the mixture looks glossy, 2 to 3 minutes.
Layer and simmer gently
- Arrange potato slices in the syrup in an even layer, slightly overlapping. Sprinkle in cinnamon, nutmeg, cloves (if using), and salt. Cover and simmer on medium-low until just tender, 15 to 20 minutes, basting occasionally. Avoid vigorous boiling.
Reduce to a shiny glaze
- Remove the lid. Stir in vanilla and orange zest if using. Continue cooking uncovered, gently turning and basting, until the syrup thickens into a pourable caramel that coats the slices, 5 to 10 minutes.
Optional oven finish for caramelized edges
- Transfer to a buttered baking dish, spoon over syrup, and bake at 400°F for 8 to 10 minutes until bubbling and lightly bronzed. For a marshmallow topping, scatter minis over the surface and broil 30 to 60 seconds until golden.
Finish and serve
- Sprinkle with toasted pecans and a tiny pinch of flaky salt if you like. Serve warm with extra syrup spooned over the top.