This is the stovetop side dish my grandmother made every single holiday, simmered slowly on the back burner while everything else came together around it. I remember the smell of butter and brown sugar bubbling away long before the sweet potatoes were even ready, and to this day, that smell alone brings me right back to her kitchen. It took me a few tries to get her method down without a written recipe to work from, but once I did, it became the one holiday side I refuse to let anyone talk me out of making every single year.
These Southern Candied Sweet Potatoes are sliced and simmered slowly on the stovetop in a rich, buttery brown sugar syrup until they’re tender and glazed all the way through. If you love sweet potato sides for the holidays, they pair beautifully with dishes like my Sweet Potato Casserole with Marshmallows or my Southern Sweet Potato Casserole, and when I want something a little simpler for a weeknight, I still turn to my Honey Roasted Sweet Potatoes instead.
Why This Recipe Works
Slicing the sweet potatoes into thick rounds, rather than dicing them small, lets them hold their shape while simmering slowly in the syrup, similar to how larger vegetable pieces hold up better in a slow, gentle cook than small diced ones. Simmering low and slow, rather than boiling hard, gives the sweet potatoes time to absorb the buttery syrup fully without falling apart, resulting in that classic tender-but-intact candied texture.
Basting the sweet potatoes with the syrup as they cook, rather than leaving them submerged the whole time, helps the syrup reduce and thicken into a proper glaze rather than staying thin and watery — that thickened syrup is really what makes these taste “candied” instead of just simmered.
Ingredients You’ll Need
- 4 large sweet potatoes, peeled and sliced into ½-inch rounds
- ¾ cup brown sugar, packed
- ½ cup unsalted butter
- ½ cup water
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prep the Sweet Potatoes
Peel the sweet potatoes and slice into rounds about ½-inch thick.
2. Make the Syrup
In a large skillet or wide pot over medium heat, combine the brown sugar, butter, water, cinnamon, nutmeg, and salt, stirring until the butter melts and the sugar dissolves.
3. Add the Sweet Potatoes
Arrange the sweet potato rounds in the skillet in a single layer as much as possible, spooning some of the syrup over the top.
4. Simmer
Reduce the heat to low, cover, and simmer for 25–30 minutes, basting occasionally with the syrup and turning the sweet potatoes halfway through, until they’re tender and easily pierced with a fork.
5. Reduce the Glaze and Serve
Remove the lid and stir in the vanilla extract. Increase the heat slightly and let the syrup simmer uncovered for another 5–7 minutes, until it thickens into a glaze. Spoon the glaze over the sweet potatoes before serving.
Tips From My Kitchen
- Slice the sweet potatoes evenly so they cook at the same rate and hold their shape.
- Basting occasionally while they simmer helps every piece get coated in that rich syrup.
- Reducing the glaze uncovered at the end is what gives it that classic thick, candied consistency.
- These reheat well, making them a great make-ahead side for a busy holiday schedule.
Nutrition Information
Estimated values per serving, based on 8 servings:
- Calories: approximately 220–250
- Protein: 1–2g
- Carbohydrates: 34–36g
- Fat: 10–12g
- Sugar: 24–26g
For a lighter version, reduce the brown sugar and butter slightly — the sweet potatoes will still turn out tender and flavorful, just with a lighter glaze.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of water if the glaze has thickened too much. These also freeze reasonably well: portion into freezer-safe containers and freeze for up to 2 months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make these in advance?
Yes, these reheat well, so you can make them a day or two ahead and warm them gently on the stovetop before serving.
Can I use a different sweetener?
Yes, a mix of brown sugar and a splash of maple syrup works well if you’d like a slightly different depth of flavor in the glaze.
Why are my sweet potatoes falling apart?
This usually happens if the heat is too high or the potatoes simmer for too long. Keep the heat low and check for doneness starting around the 20-minute mark to avoid overcooking.
Can I add pecans to this dish?
Yes, a handful of toasted pecans stirred in near the end, or sprinkled on top before serving, adds a nice crunch against the soft, candied sweet potatoes.
Final Thoughts
These Southern Candied Sweet Potatoes will always be the dish that takes me straight back to my grandmother’s kitchen, and there’s no holiday table complete without them at mine now. They’re rich, buttery, and full of that classic candied flavor everyone expects. I hope they earn a permanent spot at your table too.
