Candied Sweet Potatoes are the perfect potato side dish to make for a holiday dinner, picnic, potluck, or to go with a quick and easy weeknight meal. Fork-tender sweet potato medallions baked in a simple glaze of butter, brown sugar, vanilla, and spices, this is sure to be your new favorite way to bake sweet potatoes!
Southern Candied Sweet Potatoes
If you’re tired of the classic potato side dishes on your dinner table, kick up the color and flavor with these beautiful Candied Sweet Potatoes! This recipe is so simple, tasty, and really versatile as it pairs well with many different meals.
We have so many wonderful sweet potato recipes! Be sure to check them out: Sweet Potato Pie | Maple Sweet Potato Bread | Sweet Potato Casserole with Pecan Streusel and Marshmallows | Cinnamon Roll Sweet Potato Pie
The Ingredients
Here’s what you’ll need to make Candied Sweet Potatoes (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Sweet potatoes – use fresh sweet potatoes from the produce section, not canned for this recipe.
Butter – salted butter adds just the right amount of salt to the sweet potatoes.
Granulated sugar – white sugar is the base of the sweet glaze.
Brown sugar – brown sugar adds a rich flavor to the glaze.
Vanilla extract – this ingredient is optional, but it does give the sweet potatoes a nice hint of vanilla flavor.
Ground cinnamon – cinnamon goes so perfectly with sweet potatoes!
Ground nutmeg – the nutmeg adds so much to this dish. Freshly ground is especially good, but pre-ground nutmeg will work well.
Ground ginger – the ginger gives the sweet potatoes just a hint of ginger flavor without being overpowering.
How to Make Candied Sweet Potatoes
Peel the sweet potatoes, then slice them into 1/2-inch thick rounds. Place the sliced sweet potatoes into a 9×13 bake dish.
In a medium mixing bowl, combine the melted butter, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and ginger.
Spoon the mixture all over the sweet potatoes in the baking dish.
Cover the dish with foil and bake for 30 minutes at 350F. Remove the dish from oven, carefully uncover, then spoon the sauce all over the potatoes
Return the pan to the oven and bake uncovered for an additional 15-20 minutes until the potatoes are fork-tender. Remove the pan from oven and let the potatoes rest for 10 minutes before serving.
How to Store Leftover Sweet Potatoes
Keep the leftover sweet potatoes covered tightly with plastic wrap or in an airtight food storage container. Refrigerate for up to three days. Reheat individual portions in the microwave in 30-second heating intervals until warm.
More Recipes You’ll Enjoy
Candied Sweet Potatoes
Ingredients
- 4 pounds sweet potatoes
- 1/2 cup butter melted
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350F.
- Peel the sweet potatoes, then slice into 1/2-inch thick rounds. Place the sliced sweet potatoes into a 9×13 bake dish.
- In a medium mixing bowl, combine the melted butter, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Spoon the mixture all over the sweet potatoes in the baking dish.
- Cover the dish with foil and bake for 30 minutes at 350F. Remove the dish from oven, carefully uncover, then spoon the sauce all over the potatoes.
- Return the pan to the oven and bake uncovered for an additional 15-20 minutes until the potatoes are fork-tender.
- Remove the pan from the oven and let the potatoes rest for 10 minutes before serving.
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