This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2 hrs

Classic Candied Sweet Potatoes

Read Reviews (90)

"This is the classic sweet potato recipe that my grandmother serves each year for Thanksgiving and Christmas. It's very simple, yet each time I make it people rave and ask for the recipe. Embarrassingly simple & quite delicious!" — MICHELLERENE

Ingredients Edit and Save

Watch video tips and tricks

Sweet Potato Casserole II

Yummy Sweet Potato Casserole

Spicy Baked Sweet Potato Fries

Whipped Sweet Potato Casserole

T's Sweet Potato Fries

Baked Sweet Potatoes

Gourmet Sweet Potato Classic

Sweet Potato Puff

Candied Sweet Potatoes

How to Measure Brown Sugar

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 8 servings Change Servings

6 yellow-fleshed sweet potatoes
1/2 cup butter
1 cup packed brown sugar

1/2 cup water
1 teaspoon salt

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 35 mins
READY IN 1 hr 50 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jul 24, 2003

This was so yummy! I made it for Thanksgiving. I actually cooked the casserole in my crock pot instead of the oven, to save oven space, and it was perfect. I will definitely make this one again!

—Maggie

See full review »

Most Helpful Critical Review

Feb 05, 2004

Easy and tasty but nothing unique. I added a teaspoon of vanilla and, of course, marshmallows. This recipe works well when you are pressed on time.

—Wilemon

See full review »

111 Ratings

See other versions of this recipe!

Jul 24, 2003

These were excellent. Based on other reviews, I made some adjustments: used only 1/4 cup water and let the mixture boil for 10 minutes. Next time, I'm not going to add any water at all. I also added a tsp of cinnamon. Excellent. Thank you.

—flowersandcandy4me

See full review »

Jul 24, 2003

Fabulous!!!! This is almost exactly my mom's recipe for Thanksgiving sweet potatoes (or Christmas, Easter, etc.) First rate taste, the simple recipes are the best. I just dotted with a bit more butter & sprinkled a bit of brown sugar on before baking, it adds some caramelizing (is that a word?)to the tops of some of the potatoes.

—MARY YAMASAKI

See full review »

Oct 17, 2006

This is good, but my grandmother used a recipe that is so easy...get a lge can of yams, slice thin lengthwise and place close together on cookie sheet. Top with a generous sprinkling of drk brn sugar and sliced butter pats. put in 400F oven until juice is thick bubbles. yummy

—JANEDANSBURY

See full review »

Oct 02, 2007

Since my oven is always full on the holidays, I make this in an electric skillet pan on the counter top (worth the $19.99 just to make this dish). Vent the lid. Delete the water, since it will create condensation that will thin the brown sugar sauce. I always try to lift the lid so that minimum condensation drops into the pan. My grandmother used to cook them this way with the lid off to make the sauce thicker, but it will take longer to cook this way.Delicious!

—cherylalberto

See full review »

Jul 24, 2003

These were delicious despite the fact that they were extremely runny, they never carmalized.... I even tried broiling for a few minutes. I took this dish to a family gathering and people raved over the flavor, but like I said, extremely runny.

—Jo

See full review »

Apr 27, 2005

We always make this kind of candy potato but never had a recipe to follow so it candy sauce comes out different. Now we make it this way and they are always excellent. I only use a 1/4 cup of water though. Thanks

—Hopeful

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Candied Sweet Potatoes

Brandied Candied Sweet Potatoes

Brandied Candied Sweet Potatoes

Southern Candied Sweet Potatoes

Candied Sweet Potatoes

Twice Baked Sweet Potatoes

Gourmet Sweet Potato Classic

Sweet Potato Balls

Candied Sweet Potatoes

Mashed Sweet Potatoes

ADVERTISE WITH US

Nutrition

Calories
294 kcal
15%

Carbohydrates
47.2 g
15%

Cholesterol
31 mg
10%

Fat
11.7 g
18%

Fiber
3.2 g
13%

Protein
2.1 g
4%

Sodium
415 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classic Candied Sweet Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 294
** Calories from Fat: 105

% Daily Value *
** Total Fat 11.7g 18 %
** Saturated Fat 7.3g 37 %
** Cholesterol 31mg 10 %
** Sodium 415mg 17 %
** Potassium 503mg 14 %
** Total Carbohydrates 47.2g 15 %
** Dietary Fiber 3.2g 13 %
** Protein 2.1g 4 %
** Sugars 33g
** Vitamin A 382 %
** Vitamin C 32 %
** Calcium 8 %
** Iron 9 %
** Thiamin 7 %
** Niacin 17 %
** Vitamin B6 18 %
** Magnesium 10 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.