southern sweet potato recipe

Written ByJenny Smyth Posted on
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The Best southern sweet potato recipe

I’ve been making this southern sweet potato recipe for years, and it’s always a hit with my family. It’s a classic dish that’s perfect for any occasion, whether it’s a holiday gathering or just a weeknight dinner.

I love how the sweet potatoes are cooked to perfection, with a nice balance of sweetness and savory flavors. The key to this recipe is using the right type of sweet potatoes – I prefer the ones that are high in starch, as they hold up better to the cooking process.

To make this dish, you’ll need to start by preheating your oven to 400 degrees Fahrenheit. While that’s heating up, you can begin peeling and chopping the sweet potatoes into large chunks.

Next, mix together some melted butter, brown sugar, and spices in a separate bowl. Once the oven is ready, place the sweet potatoes on a baking sheet and drizzle with the mixture.

After about 45 minutes of baking time, the sweet potatoes should be tender and caramelized to perfection. This dish is so versatile – you can serve it as a side dish, add it to your favorite casseroles, or even use it as a topping for salads or yogurt parfaits.

One of my favorite things about this recipe is that it’s not only delicious but also incredibly healthy. Sweet potatoes are packed with vitamins and minerals like vitamin A and potassium, making them an excellent choice for those looking to eat more plant-based meals.

Classic Southern Candied Sweet Potatoes

4.7 from 871 votes

Tender sweet potato slices are simmered in a buttery brown sugar glaze with warm spices until caramelized and fork-tender. This classic Southern side dish is a holiday staple that pairs perfectly with ham or turkey.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Candied Sweet Potatoes

4 large sweet potatoes, peeled and sliced into 1/2-inch rounds
1/2 cup unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1In a large skillet or Dutch oven over medium heat, melt the unsalted butter.
2Once the butter is fully melted and bubbling, add the light brown sugar, granulated sugar, water, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and salt.
3Stir the mixture continuously with a spatula until the sugars have completely dissolved and the glaze is smooth and bubbling, about 2 to 3 minutes.
4Carefully add the sliced sweet potatoes to the skillet, arranging them in a single layer if possible.
5Spoon some of the glaze over the top of the potatoes, then cover the skillet with a lid.
6Reduce the heat to medium-low and let the potatoes simmer gently for 20 minutes, until they begin to soften and the glaze thickens slightly.
7Remove the lid and increase the heat to medium.
8Continue cooking the sweet potatoes uncovered for an additional 10 to 15 minutes, occasionally basting them with the glaze.
9The potatoes are done when they are fork-tender and the glaze has reduced to a thick, syrupy consistency that coats each slice.
10If the glaze becomes too thick before the potatoes are tender, add a tablespoon of water at a time.
11Remove the skillet from the heat and let the candied sweet potatoes rest for 5 minutes.
12Transfer them to a serving dish and spoon any remaining glaze over the top.
13Serve warm as a side dish.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Spatula
Serving dish

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 40mg🧂Sodium: 220mg🌾Total Carbs: 60g🥦Dietary Fiber: 4g🍬Sugars: 42g🥩Protein: 2g

📝Notes

For extra richness, you can add 1/4 cup of maple syrup along with the sugars. If you prefer a less sweet dish, reduce the brown sugar to 3/4 cup. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.

Watch Video Of How Classic Southern Candied Sweet Potatoes Works

One thing I love about this southern sweet potato recipe is its versatility – not only can you serve it as a side dish but also use it as a topping for salads yogurt parfaits or even add it to your favorite casseroles.

When storing leftovers be sure to keep them in an air-tight container in the fridge for up to five days or freeze them for longer-term storage options include refrigeration reheating in the microwave oven toaster oven stovetop grill pan sauté pan skillet wok etc depending on your desired level of crispiness texture variation etc feel free experiment find what works best for you enjoy!

❓ Frequently Asked Questions About Southern Candied Sweet Potatoes

1. Can I use canned sweet potatoes instead of fresh?

Yes you can use canned sweet potatoes but the texture will be softer and the flavor less sweet. Drain them well and mash before using. Fresh sweet potatoes give a better result for this southern sweet potato recipe.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees Fahrenheit for about 15 minutes or in the microwave for 2 to 3 minutes. The topping will stay crunchy if reheated in the oven.

3. Can I make this recipe ahead of time?

Yes you can assemble the dish up to 24 hours ahead. Cover and refrigerate. When ready to bake add 10 to 15 minutes to the baking time. This makes holiday prep much easier.

4. What can I use instead of brown sugar?

You can use coconut sugar or maple syrup as a substitute. If using maple syrup reduce the liquid in the recipe slightly. Brown sugar gives the best caramelized topping though.

5. Is this recipe gluten free?

The recipe uses all purpose flour in the topping so it is not gluten free. You can substitute with a gluten free all purpose flour blend. The texture will be slightly different but still delicious.

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