These Candied Sweet Potatoes are tender sweet potato rounds cooked on the stovetop in a buttery brown sugar sauce with cinnamon, nutmeg, and vanilla. They come together in under an hour and, best of all, they don’t take up valuable oven space during Thanksgiving dinner.
I am obsessed with sweet potatoes. I think they are the most delicious of the root vegetables, and I would happily take a giant plate of sweet potato fries over regular.
This particular recipe for stovetop candied sweet potatoes should immediately be added to your holiday list if you too are a sweet potato lover. It comes together with simple ingredients, doesn’t require any boiling, and is made completely on the stovetop. Finally, it has a syrupy sauce with a hint of spice that pairs with the sweet potatoes in the best way.
Candied Sweet Potato Ingredients
- Sweet potatoes: Try to choose potatoes of roughly similar size so they cook at approximately the same rate.
- Brown sugar: Gives the sauce its deep caramel flavor.
- Granulated sugar: Works with the brown sugar to create the thick, glossy, candy-like sauce.
- Butter: Use unsalted butter so you can control the salt.
- Vanilla: Added at the end for a beautiful final layer of flavor.
Are Candied Sweet Potatoes and Candied Yams the Same Thing?
In the United States, the terms “candied yams” and “candied sweet potatoes” are often used interchangeably. The orange vegetables labeled “yams” in most grocery stores are actually a variety of sweet potato. For this recipe, look for orange-fleshed sweet potatoes such as garnet or jewel.
How to Make Candied Sweet Potatoes
Save your oven space for turkey, stuffing and rolls. This recipe can be made in under an hour on the stovetop! All the ingredient measurements are listed below in the recipe card, plus a video to show you how simple the process is!
- Prep the sweet potatoes. Peel and cut six sweet potatoes into one inch rounds. (See more on prepping the sweet potatoes below.)
- Melt the butter. With the melted butter, add the brown sugar, granulated sugar and spices.
- Stir in the sweet potatoes. Do this very gently.
- Cook for 40 minutes. They will need to be covered, and you will want to stir them a few times, very carefully.
- Finish them off. Finally, add some salt and vanilla to the tender potatoes, stir and serve!
Recipe Tips and Tricks
- Cutting the potatoes: Slice all your potatoes consistently. They should be between half an inch and one inch thick. If they are too thin, they will burn, if they are too thick they won’t cook evenly.
- Be careful with stirring: Take care when stirring these candied sweet potatoes so they don’t break apart. I find using a wide spatula to gently turn the slices over works best.
- If your sauce is too runny: If at the end of the cook time your sauce is runny or watery, continue cooking with the cover off at a low temperature. The sauce should be a nice syrup consistency.
How to Know They’re Done
Before removing the potatoes from the stovetop, check to make sure they are done. A fork should easily slide into the center of the potato. They should be tender but still hold their shape, and the sauce should look glossy and syrupy. If the potatoes are still firm or the sauce is still runny, continue cooking, being careful not to overcook them.
Serving
You can serve this great Thanksgiving side dish recipe right from the skillet, and no one will even notice because the smells and tastes of it will overwhelm them. That being said, if you want a pretty presentation, you can line them up in a casserole dish as you see pictured here.
Work with three or four potatoes at a time, angling them into a dish from one end to the other. At the end, pour the remaining sauce over the top.
Variations on Candied Sweet Potatoes
Want to really dress up this side dish and make it the star of the holiday table? Try some of these additions to the candied sweet potato recipe:
- Add in maple syrup. Stir in a tablespoon or two of maple syrup when you add the sugar for an added layer of flavor.
- Bring some bourbon to the party. Add a shot of bourbon (or two!) for a rich flavor.
- Think about toppings. Top the sweet potatoes with pecans, walnuts, or even shredded coconut.
Storing and Freezing
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Warm them up in a covered baking dish in the oven for approximately 20 minutes at 350 degrees Fahrenheit. Please keep in mind that they will be softer, as this is the second time they are being cooked.
You can also freeze the leftovers. Place them in an airtight container and freeze them for up to three months. When you are ready to eat them, place them in the refrigerator overnight to thaw and warm them in the oven.
As with all recipes, use your best discretion when it comes to leftovers.
FAQ
Yes. Candied sweet potatoes can be frozen after being made and stored in the freezer for up to three months.
I do not recommend making this recipe the day before. They are pretty hands-off, and they will taste best fresh.
No! Which is another great reason to pick this side dish for your holiday.
For this recipe, you should stick with fresh as a big part of the recipe is cooking the potatoes in the sweet sauce.
What to Serve with Candied Potatoes
These candied sweet potatoes are probably my favorite holiday side dish! They’re the perfect balance to heavier, savory foods of the season. If you make these or any of my other recipes, please leave me a comment below.
Recipe Video
Candied Sweet Potatoes
Ingredients
- 6 large sweet potatoes peeled and cut into 1 inch rounds (read here for more information on how to prep sweet potatoes for candied sweet potatoes)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
- 1 tablespoon vanilla
Instructions
- Melt butter in a large skillet over medium-low heat.1/2 cup unsalted butter
- Stir in the sweet potatoes, then stir in the brown sugar, granulated sugar, cinnamon, and nutmeg. Gently stir to combine. As the sugar melts into the butter, it will create a sauce. Once the sauce begins to simmer gently, cover the skillet.6 large sweet potatoes, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg
- Cook, covered, for 40 minutes or until the sweet potatoes are fork-tender. Stir 2 or 3 times while they are cooking, being very gentle as you stir so as not to break up the potatoes as they cook.
- When the potatoes are tender, add in the salt and vanilla. Gently stir one more time to combine. Serve and enjoy.pinch of salt, 1 tablespoon vanilla
Danelle says
I made this recipe for Thanksgiving and it was the best sweet potatoes me and my family ever had!! I’m making it again for Christmas tomorrow!! Thank you for sharing! And I hope everyone has a great Christmas and a happy new year!
I’m so glad that you love this recipe as much as I do!
Victoria says
Wow!! What a delicious recipe. 😋 gonna make it again. Husband and kids tore it up!!!!!
I’m so glad this was a hit!
Joshua says
I did make a couple of changes. I used half the measurement for the brown and white sugar, and also used Splenda for each.
Once the potatoes were finished, I spooned them over into a different serving dish. I left the liquid in the pan, added a tablespoon or so more butter, and some chopped pecans. I let that heat up a bit and then drizzled that over the potatoes for a little crunch.
These were like my family’s passed-down fried sweet potatoes we all grew up with, and this was FANTASTIC, even if they were sugar-free. But no one could tell the difference. It was a WIN. Thank you!
Christopher says
Bring what to a simmer? this is weird to me.
As the sugar melts into the butter, it will create a liquid which you then bring to a simmer. When you see those small bubbles, you cover it and cook it for 40 minutes.