Southern Candied Sweet Potatoes Recipe -
Southern Candied Sweet Potatoes Recipe

Southern Candied Sweet Potatoes

Recipe by  

"Traditional sweet potato recipe. It is usually served as a side dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
  2. Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat. Sprinkle sugar mixture over the sweet potatoes, and stir. Cover skillet, and reduce heat to low. Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied. They should be tender, but a little hard around the edges.
  3. Stir in vanilla, and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2009

If you want more of a candied yam where they almost look fried around the edges, then reduce the amount of sugar and butter. Too much sauce drowns the potatoes and they overcook in too much sauce and start falling apart, become liquidy and mushy. So many recipes call for too much liquid, reduce by half and make sure to cook your butter and sugar first for carmelization, then add your potatoes. Make sure there is just enough sauce on the bottom of the potatoes and NOT half way up. Then they become candied.

Most Helpful Critical Review
Feb 16, 2010

would not make again

Jan 14, 2004

I saw another reviewer say that after it was done...didn't want to make again because of the work. I had the complete opposite reaction. We liked these so much that I would definately do these again. Don't get me wrong, it is time consuming...but we believe they are totally worth it. Do be careful because they can burn. We found french vanilla cool whip and ate this as a dessert the next day (yum leftovers). Thanks for a great recipe.

Feb 20, 2003

Im orgionaly from Texas and this has been in the family for generations. Try adding 1tblspoon of Brown sugar for every 3 sweetpotatoes used.. it adds a nice warmness to the dish.

Feb 24, 2004

Wonderful side dish! These are so much like what I enjoyed at holiday time when I was a kid in south Ga. My recommendations are: 1)Yams and sweet potatoes are NOT the same thing. Use sweet potatoes if you can find them. However ,if only yams are available, substitute and make this dish anyway, because although the taste is not the same, the result is still very very good. 2)Even though this recipe is designed to create a very sweet dish, it calls for more sugar than is necessary. I start with HALF of the sugar and ALL of the spices. As the sweet potatoes cook, I taste and add more sugar as needed, and I usually only add a tablespoon or two. 3) Make sure to turn the sweet potatoes about every fifteen minutes, to coat them well on both sides. As they cook, they become very tender, so be careful in turning them because they will easily fall apart. This does not affect the taste, but it does affect the presentation. This is also a good reason to cut the sweet potatoes at least 1/3" thick-- the thinner they are, the more likely they are to break. 4) Try to remember to add the vanilla at the end. I forget so often, and the dish is still very nice, but the vanilla adds alot. I've dealt with my forgetfulness by leaving one vanilla bean out on the counter, and I'll throw it in the pan sometime during the last 10-30 minutes of cooking.

Dec 27, 2005

This was a really nice recipe. I forgot to put the vanilla in at the end and also put just 3/4 the amount of sugar (half white and half brown) as some of the previous reviews said the recipe might be too sweet. I served this to a bunch of brits that had never had Sweet Potatoes like this and it was a hit!! Oh yes, I also cooked this in the oven in a heavy cast baking pan with foil on top rather than a skillet. I cooked for about 35 minutes at 200 degrees Celsius. I would make this again.

Nov 20, 2005

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 disintigrate while cooking. The addition of vanilla is awesome but my family doesn't care for cinnamon and nutmeg in their candied sweet potatoes, so I added the zest of one small orange which added a nice flavor. I've made this twice now, once with the yellow "sweet potatoes" and once with the orange "yams" (though I guess they are all technically yams, my mom swears there is difference and only buys the "sweet potatoes"). The yellow ones came out firmer, the orange yams got mushy.

Nov 28, 2004

First time I ever made sweet potatoes, and everyone thought they were delicious. I found, though, that at the end of my hour, the sauce was not carmelized but very liquid, so I removed the potatoes, as they were fully cooked, and simmered the remaining liquid with the cover removed til it carmelized and then poured it back over my potatoes.


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 70.2 g
  • 23%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 136 mg
  • 5%

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

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