Candied Sweet Potatoes Recipe
I have to tell you, this Candied Sweet Potatoes Recipe is one of those comforting dishes that feels like a warm hug on a plate. Sweet potatoes, sliced thin and coated in a luscious buttery, sugary glaze infused with vanilla and just a hint of nutmeg, come together to create a side that’s both rich and nostalgic. Whether it’s for holiday dinners, potlucks, or simply a weekend treat, these candied sweet potatoes never fail to impress and disappear fast.
What I love most about this recipe is how simple ingredients transform into something so decadent and irresistible. It’s perfect when you want a dessert-like side but don’t want to fuss with complicated recipes. Plus, making it is kind of therapeutic – stirring that glossy glaze and watching the sweet potatoes soak it all in just feels right. You’ll enjoy how effortless and rewarding this Candied Sweet Potatoes Recipe really is.
Ingredients You’ll Need
Each ingredient plays a key role in balancing sweetness and flavor in this Candied Sweet Potatoes Recipe. Using salted butter gives a nice savory contrast, and the vanilla adds a warm aromatic touch that really elevates the whole dish.
- Sweet potatoes: Go for fresh, firm sweet potatoes with smooth skin. Peeling and slicing them thin ensures they absorb all those sweet flavors.
- Salted butter: Adds richness and a subtle salty kick that balances the sugar perfectly.
- Granulated sugar: This is where the sweetness comes from – I usually start with 1 3/4 cups and adjust if I want it a tad sweeter.
- Pure vanilla extract: Never skip the real stuff. It lends a deep, natural sweetness that taste testers often ask about.
- Ground nutmeg: Just a pinch brings warmth and complexity without overpowering the dish.
Variations
I like to mix things up depending on the season or who I’m cooking for. Feel free to personalize this Candied Sweet Potatoes Recipe in ways that suit your taste buds or dietary needs – that’s half the fun!
- Add cinnamon or cloves: These spices give it a cozy holiday vibe that I adore, especially around Thanksgiving.
- Use maple syrup instead of sugar: For a natural sweetness with a slightly earthy flavor, especially great if you want to skip refined sugars.
- Dairy-free option: Swap butter for coconut oil or a vegan butter alternative – it still turns out deliciously sticky and sweet.
- Throw in toasted pecans or walnuts: I often sprinkle some on top for crunch and a nutty contrast.
How to Make Candied Sweet Potatoes Recipe
Step 1: Prepare the sweet potatoes
Start by peeling your sweet potatoes and slicing them very thinly—aim for about 1/8 to 1/4 inch thick. I use a mandoline for this step to get even slices, but a sharp knife works fine too. Thin slices cook more evenly and soak up the glaze better, so don’t skip this step or slice them thick.
Step 2: Make the buttery sugar mixture
In a large skillet or heavy-bottomed pan, melt the salted butter over medium heat. Once melted, stir in the granulated sugar, vanilla extract, and ground nutmeg. Keep stirring until the sugar dissolves completely and the mixture looks glossy. The smell at this point is pure magic—rich, sweet, and inviting.
Step 3: Cook the sweet potatoes in the glaze
Arrange the sweet potato slices in a single layer in the pan, spooning some of the glaze over them. Cover the pan with a lid and reduce the heat to low. Let the sweet potatoes simmer gently for about 15-20 minutes, flipping them halfway through so they cook evenly and soak up all that syrupy goodness. You want soft, tender slices without them turning mushy.
Step 4: Let it thicken and caramelize
Once the potatoes are tender, remove the lid and increase the heat to medium. Keep cooking uncovered for another 5-8 minutes, stirring occasionally, until the syrup thickens and coats each slice like a shiny glaze. Watch closely here; you want caramelization without burning the sugar.
How to Serve Candied Sweet Potatoes Recipe
Garnishes
I like to sprinkle chopped toasted pecans on top just before serving because the crunch contrasts beautifully with the tender sweet potatoes. Sometimes, a dusting of cinnamon adds an extra touch of warmth that really elevates the flavors. Fresh herbs like chopped parsley or thyme can add a surprising but lovely freshness if you want to cut through the sweetness.
Side Dishes
This dish shines alongside classic roasted turkey or glazed ham, making it a holiday menu standout. But honestly, it also pairs wonderfully with simple grilled chicken or pork chops for an easy weeknight dinner. And if you’re feeling adventurous, try it next to a tangy green salad to balance the sweetness.
Creative Ways to Present
For special occasions, I sometimes layer the candied sweet potatoes in a pretty glass casserole dish and garnish each serving with a scoop of whipped cream or a drizzle of bourbon glaze for an adult twist. It makes the presentation festive and decadent—your guests will be asking for your secret recipe!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 3 days. The sweet potatoes soak in more syrup overnight, making them even more flavorful. Just remember they’ll firm up a bit, so reheating gently is key (more on that below).
Freezing
Freezing candied sweet potatoes is totally doable! I usually portion them into freezer-safe containers or bags and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to keep that perfect texture.
Reheating
To reheat, I like to warm them in a skillet over low heat with a splash of water to loosen the glaze. Covering with a lid helps steam them gently so they don’t dry out. You can also microwave in short bursts, stirring between, but stovetop reheating gives the best texture.
FAQs
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Can I use other types of sweet potatoes for this Candied Sweet Potatoes Recipe?
Absolutely! This recipe works well with any sweet potato variety, but I find that orange-fleshed sweet potatoes give the best color and natural sweetness. Purple sweet potatoes add a fun twist but might slightly alter the flavor and appearance.
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How do I avoid the sugar burning when making candied sweet potatoes?
Keep the heat moderate and stir frequently when the sugar and butter are cooking together. When you remove the lid to thicken the glaze, watch closely and stir often to prevent burning. If the syrup seems too thick, a small splash of water can help.
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Can I make this recipe ahead of time?
Yes! You can prepare the candied sweet potatoes a day ahead and refrigerate. Just gently reheat before serving to restore their glossy, soft texture. It’s perfect for easing holiday meal prep.
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Is this Candied Sweet Potatoes Recipe gluten-free?
Yes, the recipe is naturally gluten-free as it uses simple ingredients like sweet potatoes, butter, sugar, vanilla, and nutmeg. Just make sure your vanilla extract and other packaged ingredients are certified gluten-free if you have strict dietary requirements.
Final Thoughts
This Candied Sweet Potatoes Recipe is a true keeper that I reach for whenever I want something simple, sweet, and utterly satisfying. It’s one of those dishes that brings people to the table smiling and asks for seconds. I hope you give it a try and make it your own—it’s the kind of recipe that gets better with every batch you make and share with friends and family.
Print
Candied Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
This Candied Sweet Potatoes recipe transforms tender, thinly sliced sweet potatoes into a rich, sweet side dish enhanced with buttery caramelized sugar, fragrant vanilla, and warm nutmeg. Perfectly suited for holiday dinners or comfort food cravings, these candied sweet potatoes provide a delicious balance of creamy and crispy textures with a luscious glaze.
Ingredients
Sweet Potatoes
- 2 lbs sweet potatoes, peeled and thinly sliced vertically (⅛–¼ inch thickness)
Candied Sauce
- 1/4 cup salted butter
- 1 3/4 – 2 cups granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp ground nutmeg
Instructions
- Prepare the Sweet Potatoes: Peel the sweet potatoes and slice them vertically into very thin slices, about ⅛ to ¼ inch thick. Thin slices help the potatoes cook evenly and absorb the candied sauce.
- Make the Candied Sauce: In a large skillet or frying pan, melt the salted butter over medium heat. Once melted, gradually add the granulated sugar while stirring constantly to combine. Continue stirring until the mixture becomes bubbly and syrupy, ensuring the sugar does not burn.
- Add Flavorings: Stir in the pure vanilla extract and ground nutmeg into the bubbling sugar-butter mixture to infuse it with warm, aromatic flavors.
- Cook the Sweet Potatoes: Add the thin sweet potato slices into the pan, gently mixing to coat each slice with the candied sauce. Reduce the heat to medium-low and cook the sweet potatoes, stirring occasionally or gently flipping slices to ensure even coating and cooking. Cook until the potatoes are tender and the sauce thickens and caramelizes, usually about 15-20 minutes.
- Finish and Serve: Once the sweet potatoes are tender and thoroughly coated with the thickened candied sauce, remove the pan from heat. Serve while warm as a decadent side dish.
Notes
- Slice the sweet potatoes uniformly for even cooking.
- Adjust the sugar amount according to your preferred sweetness level.
- Use a nonstick skillet to prevent sticking during caramelization.
- Stir gently to avoid breaking the thin potato slices.
- For added texture, sprinkle chopped pecans or marshmallows on top before serving.
Keywords: Candied sweet potatoes, sweet potato side dish, holiday sweet potatoes, caramelized sweet potatoes, buttered sweet potatoes
