Sweet Southern Candied Sweet Potatoes: Easy & Comforting (Print Version)

Whip up classic Southern Candied Sweet Potatoes with this easy recipe. My family's favorite side, it's sweet, buttery, and pure comfort in every bite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients for Southern Candied Sweet Potatoes

01 - 3 lbs sweet potatoes, peeled and 1-inch thick rounds
02 - ½ cup (1 stick) unsalted butter

→ Sweet Glaze Essentials

03 - ½ cup light brown sugar, packed
04 - ¼ cup maple syrup
05 - 1 teaspoon vanilla extract

→ Flavor Enhancers & Finishing Touches

06 - 1 teaspoon ground cinnamon
07 - ½ teaspoon ground nutmeg
08 - ¼ teaspoon salt
09 - 1 cup mini marshmallows (optional)

# Instructions:

01 - First things first, get those sweet potatoes peeled and sliced into nice, even 1-inch rounds. I find this is where I always make a mess, potato peels flying everywhere! But a good peeler makes it less of a chore. Try to keep them uniform so they cook evenly – nobody wants a hard bit in their Southern Candied Sweet Potatoes. Preheat your oven to 375°F (190°C) and grab a 9x13 inch baking dish, ready for action.
02 - Next, place your sliced sweet potatoes in a large pot and cover them with cold water. Bring that to a boil and cook for about 8-10 minutes, or until they’re just tender enough to pierce with a fork, but not mushy. This is the critical part, hon! I've definitely overcooked them before, and then you just have sweet potato mush, which is not what we’re going for with Southern Candied Sweet Potatoes. Drain them well and let them steam dry for a minute or two.
03 - While your potatoes are draining, melt the butter in a medium saucepan over medium heat. Once it’s all bubbly and fragrant, stir in the brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Whisk it all together until the sugar dissolves and the mixture is smooth and syrupy. Oh, the smell at this stage! It’s pure magic and makes the whole kitchen smell like a holiday. This is the heart of your Southern Candied Sweet Potatoes, so make sure it's perfect.
04 - Carefully transfer the drained sweet potato rounds to your prepared baking dish. Pour that amazing, warm glaze evenly over the potatoes. Use a spatula to gently toss them, making sure every single round is coated in that sticky, sweet goodness. I always try to arrange them in a single layer if I can, so they get that beautiful caramelization. Don't be afraid to get your hands a little sticky here!
05 - Pop the dish into your preheated oven and bake for 30 minutes. Halfway through, around the 15-minute mark, give them another gentle stir to redistribute that luscious glaze. You’ll see the edges starting to get a bit caramelized, and the glaze will thicken beautifully around the Southern Candied Sweet Potatoes. This is where the magic truly happens, making them wonderfully tender and flavorful.
06 - If you're using marshmallows, take the dish out after 30 minutes, scatter them over the top, and return it to the oven for another 5-10 minutes. Keep a close eye on them! Seriously, walk away for a second and they'll go from golden to burnt. Once they're puffed and gloriously golden brown, pull them out. Let your Southern Candied Sweet Potatoes cool for a few minutes before serving; the glaze will be super hot!

# Notes:

01 - Don't boil your sweet potatoes too long; they'll get mushy and fall apart in the glaze.
02 - Watch those marshmallows under the broiler like a hawk—they go from perfect to charcoal in seconds.
03 - A good quality butter makes all the difference in the richness of the glaze for your Southern Candied Sweet Potatoes.
04 - A tiny pinch of cayenne pepper in the glaze adds a surprising, delightful kick.

# Tools You'll Need:

01 - Large pot
02 - medium saucepan
03 - 9x13 inch baking dish
04 - whisk
05 - spatula
06 - peeler

# Nutrition Facts (Per Serving):

Calories: 320 Calories
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 2g

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