There are recipes in my family that are so perfect, we don’t alter them in anyway. My mama’s candied sweet potatoes are one of those recipes. What makes them special is they are quite different from ones you see online. Mama makes them on the stove instead of in the oven allowing that syrup to reduce and thicken with more control. She also uses very simple ingredients not adding too much to the mix and overcomplicating the natural flavors. The end result is candy sweet potatoes like you have never had boos.
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Video Tutorial
Ingredient Notes
- Sweet Potatoes: My mama peels then thinly slice them on the diagonal so they turn tender and soft as the boil in the syrup. Make sure you don’t slice large than 1/4 inch thickness. We talking super thin. Yams can also be used.
- Salted Butter: Unsalted is fine but add a little salt. My mama says don’t even try using margarine in this recipe.
- Sugar: Keep it simple with granulated but you can also use brown sugar too.
- Spice: My mama uses nutmeg and ONLY nutmeg. No cinnamon in the mix y’all.
How to Make Candied Sweet Potatoes
Step 1: Start by peeling and slicing the potatoes on the vertical very thinly to 1/8-1/4 inch thickness. Fill a pot with the water then toss in the butter, sugar, a splash of vanilla, and a pinch of nutmeg.
Step 2: Bring to a rolling boil. Slap a lid on and lower the temperature to medium. Cook for about 20-25 minutes.
Step 3: The sweet potatoes should be tender at this point.
Step 4: Continue cooking on medium-high without the lid for about 35-45 minutes or until the water has mostly evaporated leaving a sweet thickened syrup over the potatoes.
Candied Sweet Potatoes Recipe
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Equipment
Ingredients
- 2 lbs sweet potatoes peeled, and thinly sliced on the vertical to ⅛-¼ inch thickness (very thin)
- 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
- Add sliced potatoes to a large 5 quart pot.
- Fill with 6 cups of lukewarm water, butter, sugar, vanilla extract and nutmeg and give a slight stir.
- Push the potatoes down with a large spoon to make sure the potatoes are covered with water. If not, add more water, starting with ½ cup at a time until potatoes are completely covered. Turn heat on the stove to high to bring the mixture to a rolling (slight) boil.
- After it comes to a rolling boil, reduce heat to medium and cover. Cook for 20-25 minutes or until potatoes are tender. Test how tender they are by sticking the potatoes with a fork.
- Once the potatoes are tender, remove the lid and continue cooking for an additional 30-45 minutes on medium high heat OR until water has evaporated leaving JUST a sweet syrup over the potatoes. That syrup should be thickened so don't stop if it is still thin and super watery. It still needs to be reduced more.
Video
Notes
How to Store and Reheat Old-Fashioned Candy Sweet Potatoes
Before you tuck them away, let your candied sweet potatoes cool to room temperature then add to an airtight container and pop in the fridge. When you want to reheat, I suggest the oven since they will be super tender. Bake in a preheated oven of 350°F (175°C) in a baking dish covered with foil for about 15 minutes or until heated through. You can also quickly zap them in the microwave at 30 second intervals until they are heated through.How long will this Southern candied sweet potato recipe last in the fridge?
They should last in the fridge for 3-4 days.Can I freeze it?
Absolutely boos! My mama does this all the time. She adds leftovers to a freezer bag releasing any extra air. They can stay in the freezer for up to a month. When you want to reheat, let them thaw in the fridge overnight. They’re worth the wait, promise.Nutrition
Recipe Tips
- Pick Just Right: Make sure your sweet potatoes are orange fleshed so you will get the sweetest flavor.
- Slice Evenly: Make sure you cut your sweet potatoes all the same size and width. My mama slices super thin like 1/8 inch- 1/4 inch in thickness so they truly melt in that glaze getting super tender.
- Don’t Stir: If you keep stirring the super tender potatoes, they will break apart. We want them to keep their shape.
- Don’t Forget To Test: Before stopping your potatoes from cooking, make sure you test them with a fork to ensure that they are completely melt in your mouth tender. If they even have a hint of toughness, continue to cook them.
- Reduce That Glaze: If your syrup is still runny, continue cooking without the lid letting the excess liquid evaporate. Just be careful not to overcook.
Serving Suggestions
- Comforting Dinner: Serve up my mama’s Southern candied sweet potato recipe with shrimp and grits and okra and tomatoes.
- Soul Food Sunday Supper: Get into some smothered pork chops, turnip greens, these candied sweet potatoes and Jiffy cornbread next Sunday.
- The Ultimate Pot Luck Dish: When you show up to a friend or neighbor’s with this in tow, you will be the hit of the party.
They’re Lovin’ It! Here’s what They’re Sayin’:
“Thank you for sharing your candied sweet potato recipe. It was wonderful and tasted very similar to my mother’s recipe. My mother and grandmother have passed away, and I never learned how to make most of their staple dishes, like this one. I tried on my own many times, even using other recipes, but it never came out the same. But not anymore thanks to your recipe.”
—CHASE
Recipe Help
Sweet potatoes have smooth reddish skin, softer flesh, and a sweet flavor. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy.
For sure boos! You can make ahead up to 3 days before serving. Check out my steps for how to reheat just above.
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I'll email this recipe to you, so you can come back to it later!
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Can this recipe be used with a sugar substitute?
Yes it can.
Now this is what I call candied sweet potatoes. These are very much like the ones we make in my family. None of those nasty marshmallows. We do use the brown sugar, however. These look delicious!!
Can’t wait to hear what you think when you make them!
I made the candied sweet potatoes for Thanksgiving and it turned out perfect, the best I have ever made. Instructions were simple to follow. I will likely use less sugar(personal preference) but again it’s called “candied” for a reason.
So glad you liked them!