Candied Sweet Potatoes Recipe
Slicing the sweet potatoes into even rounds means they cook through at the same rate, and simmering them right in the brown sugar butter syrup (instead of boiling them separately) lets the glaze reduce and cling to every piece instead of washing off.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
Ingredients
- 2 1/2 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
- 6 tbsp unsalted butter
- 3/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Nutrition per serving
- Calories
- 256
- Protein
- 1g
- Carbs
- 38g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Peel the sweet potatoes and slice them into even 1/2-inch rounds, this keeps them cooking at the same rate so you don't end up with mushy edges and a hard center.
- 2Melt the butter in a large skillet or wide saucepan over medium heat.
- 3Stir in the brown sugar, cinnamon, nutmeg, and salt, and cook for 1-2 minutes until the sugar dissolves into a smooth syrup.
- 4Add the sweet potato slices and toss to coat them in the syrup, then arrange them in as close to a single layer as the pan allows.
- 5Cover and cook for 15 minutes, gently turning the slices every 5 minutes or so, until they're mostly tender but still hold their shape.
- 6Uncover and continue cooking for 10-15 minutes, spooning the syrup over the potatoes occasionally, until they're fork-tender and the glaze has thickened enough to coat the back of a spoon.
- 7Remove from heat and stir in the vanilla extract. Let the glaze settle for a couple of minutes before serving.
Tips & variations
- Look for firm, orange-fleshed sweet potatoes like Beauregard or Jewel varieties, they hold their shape better in syrup than paler, starchier types.
- For extra richness, swap 2 tablespoons of the butter for the same amount of bourbon or dark rum, added along with the vanilla off the heat.
- Toasted pecan halves stirred in during the last 5 minutes add crunch and work well for a holiday table.
- A little orange zest stirred in at the end brightens the glaze if it tastes flat or overly sweet.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water, or in the microwave in 30-second bursts, stirring between each, until warmed through and the glaze loosens back up.
Tips from the Tulo kitchen
- Cut the potato slices a bit thinner (closer to 1/3 inch) if serving as part of a big holiday spread where they need to cook faster alongside other dishes.
- If the glaze reduces too far and starts to look grainy or separate, stir in a tablespoon of water or orange juice off the heat to bring it back together.
FAQ
Can I make candied sweet potatoes ahead of time?
Yes. Cook them fully, cool, and refrigerate up to 2 days ahead, then reheat covered in a skillet over low heat, adding a splash of water if the glaze has thickened too much.
Why are my sweet potatoes still hard after cooking?
Slices cut thicker than about 1/2 inch, or a pan too crowded to let them touch the syrup directly, both slow down cooking; cut thinner rounds and cook in batches if needed.
Can I use canned sweet potatoes or yams instead?
Yes, though they're already soft, so simmer them in the syrup for only about 8-10 minutes total, just long enough to glaze and heat through, or they'll turn to mush.
What's the difference between candied sweet potatoes and sweet potato casserole?
Candied sweet potatoes are sliced or cubed pieces simmered in a syrup and served with a glossy glaze, while casserole is typically mashed or pureed sweet potato baked in a dish, often topped with marshmallows or a streusel.