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Southern Candied Sweet Potatoes

"Traditional sweet potato recipe. It is usually served as a side dish."
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1 h 20 m servings 397 cals
Original recipe yields 12 servings


  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 79.4g
  • 26%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Peel the sweet potatoes and cut them into slices.
  2. Melt the butter in a heavy skillet and add the sliced sweet potatoes.
  3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 313
  1. 422 Ratings

Most helpful positive review

This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me. The only difference is that I use brown sugar instead of white. I think ...

Most helpful critical review

too sweet

Most helpful
Most positive
Least positive

This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me. The only difference is that I use brown sugar instead of white. I think ...

Slow cooking without stirring made all the difference - thank you I finally made the perfect sweet potatoes! I only baked the potatoes for a bit so they would not fall apart while slow cooking a...

I found this recipe looking for a new sweet potato recipe for Thanksgiving. Now my family expects me to make this for every holiday!

Delicious and easy. I used about 2 pounds of sweet potatoes, uncooked. Peeled and sliced them into a baking pan. I also used half white and half brown sugar. Baked them covered at 375 degrees...

I love this recipe, but my son is diabetic so I use Splenda in place of the sugar and double the spices. Some times I also add a little sugar free maple flavored syrup for a more traditiona...

Excellent recipe! Much easier than the way I made them in the past. I needed a large dutch oven sized pot to cook six sweet potatoes though. I left them in large chunks so they wouldn't disintig...

Thank you! Thank you! Thank you! Finally! After years of the frustration of having watery sweet potatoes and not being sweet enough...I come across this recipe! Now I can serve my candied yams w...

My sister, Susan, is the queen of candied yams. They are the favorite dish on any table! Her secrets for stove top yams: cook the butter and sugar first to get it thick and syrupy (but don't bur...

Yummy. My husband raved about them so much I ended up cooking another batch the day after. Smelled so good while cooking. Took longer to cook than expected-I think I cut the potatoes too thick...