Name: Southern Candied Sweet Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 6 large sweet potatoes, peeled and sliced ((about 1/4-inch thick)); 1/2 cup butter, melted; 2 cups white sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 tablespoon vanilla extract; Salt (to taste)

Jump to Recipe

Creamy, sweet, and melt-in-your-mouth comforting, Southern Candied Sweet Potatoes are the kind of side dish that turns a simple dinner into a celebration. This recipe layers tender sweet potato slices in a buttery, spiced sugar glaze until the edges caramelize and the sauce turns glossy and dark—pure southern comfort in a skillet. Fun fact: sweet potatoes were a holiday staple in the South long before marshmallows ever showed up on casserole dishes. If you love classic southern flavors, this recipe is delightfully simple and quick to prep, perfect for busy weeknights or holiday spreads. For another oven-baked take, check out our classic Southern candied sweet potatoes to compare textures and cooking styles. Grab your skillet and let’s make something heartwarming!

What is Southern Candied Sweet Potatoes?

What’s in a name? Southern Candied Sweet Potatoes are exactly what they sound like—sweet potatoes cooked in a sugary, buttery glaze until they’re candied to perfection. Why “southern”? Because this style—simple, sweet, and soulful—comes straight from Southern kitchens where good food means feeding both body and spirit. Who named it that—someone with a sweet tooth and a skillet, probably. And after one bite you’ll understand the old joke: “the way to a man’s heart is through his stomach.” Want to taste the tradition? Try this recipe and see why it’s a family favorite.

Why You’ll Love This

Deeply comforting and sweet: The syrupy glaze clings to each slice, giving a saucy, caramelized finish that’s irresistible.
Budget-friendly and satisfying: Sweet potatoes are affordable and filling; making this dish at home saves money compared to store-bought sides while delivering fresh flavor.
Flavor-packed simplicity: Butter, sugar, cinnamon, nutmeg, and a splash of vanilla create a warm, aromatic profile that feels special without a fuss.
If you enjoy casseroles, you might also like the lighter approach in our crockpot sweet potatoes with marshmallows, but this skillet version gives a richer caramelization and a slightly crisp edge for contrast. Ready to make it? Let’s do it.

How to Make

Quick Overview

This recipe is easy enough for beginners and satisfying for seasoned cooks. Preparation is straightforward—peel and slice the sweet potatoes, melt butter, toss with sugar and warm spices, then slow-cook in a covered skillet until candied. The standout element is the rich, dark sauce that forms around the potatoes, creating tender centers and slightly chewy, caramelized edges. Approximate time: 15 minutes prep, about 60 minutes cooking, total around 75 minutes.

Ingredients

6 large sweet potatoes, peeled and sliced (about 1/4-inch thick)
1/2 cup butter, melted
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
Salt, to taste

Directions

Peel the sweet potatoes and cut them into even 1/4-inch slices so they cook uniformly. Arrange the slices nearby for easy use.
Melt the butter in a heavy skillet over medium heat until it foams slightly. Add the sliced sweet potatoes in a single or slightly overlapping layer so each piece makes good contact with the pan.
In a bowl, mix the sugar, cinnamon, nutmeg, and a pinch of salt until evenly blended. Sprinkle or pour this sugar mixture over the sweet potatoes, then gently stir to coat the slices completely in the sugar and butter. Work carefully to avoid breaking slices.
Cover the skillet, reduce the heat to low, and cook for about 1 hour. Check every 10–15 minutes and stir occasionally so the sugar melts and coats the potatoes without burning. The potatoes should become tender but hold their shape; the sauce will thicken and darken to a rich, syrupy color and the edges of some slices will caramelize slightly. If the sauce starts to stick too much, add 1–2 tablespoons of water or a splash of orange juice to loosen it and continue cooking.
Remove the skillet from heat and stir in the vanilla extract just before serving to brighten the flavor. Serve hot, spooning the syrup over the potatoes.

Southern Candied Sweet Potatoes

What to Serve With

Roast turkey, baked ham, or fried chicken for a full Southern-style plate.
Simple green vegetables like sautéed kale, buttered green beans, or roasted Brussels sprouts to cut the sweetness.
A crisp, tangy salad with apple and pecans to balance richness.
Drinks: iced tea or a citrusy sparkling water pairs nicely; for a cocktail, a bourbon spritzer complements the warm spices.

Top Tips for Perfecting

Uniform slices cook more evenly—use a sharp knife or mandoline set to 1/4 inch.
Stir occasionally but gently to keep slices intact. Over-stirring can break them.
If your sugar begins to darken too fast, lower the heat; slow, low cooking develops the best caramelized flavor without burning.
Substitute brown sugar for part or all of the white sugar for deeper molasses notes.
Add a splash of orange juice or a teaspoon of zest before serving to add brightness.
Avoid crowding the pan if your skillet is small; work in batches or use a larger pan for even caramelization.

Storing and Reheating Tips

Refrigeration: Cool completely, transfer to an airtight container, and refrigerate for up to 4 days. Reheat gently to keep sauce glossy.
Freezing: You can freeze cooked candied sweet potatoes for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may soften slightly after freezing.
Reheating: Reheat in a skillet over low heat with a splash of water or a knob of butter to loosen the sauce, or microwave in short bursts, stirring between intervals to distribute heat evenly.

FAQs

Can I use brown sugar instead of white sugar?
Yes. Brown sugar adds a deeper, molasses-like flavor. You can substitute all white sugar with brown sugar or do a 50/50 mix for a milder change.

Do I need to peel the sweet potatoes?
Peeling is traditional for this recipe to create a smooth, candied texture, but you can leave the skins on if you prefer—just scrub them well before slicing.

Can this be made in the oven?
Yes. Arrange coated slices in a baking dish, cover with foil, and bake at 325°F (160°C) for 45–60 minutes until tender, uncovering for the last 10–15 minutes to darken the sauce.

How can I prevent the sugar from burning?
Cook slowly on low heat and stir occasionally. If the sugar starts smoking or sticking too aggressively, add a splash of water and reduce the heat.

Are sweet potatoes interchangeable with yams?
Many recipes use the terms interchangeably in the U.S., but botanical yams are different. For this dish, use the sweet potatoes commonly sold in grocery stores for the best flavor and texture.

Conclusion

Southern Candied Sweet Potatoes are a timeless, comforting side that’s easy to make and full of warm, nostalgic flavor—perfect for family dinners or holiday tables. The simple ingredient list and hands-off cooking make this an approachable recipe for cooks of all levels, and the rich, caramelized sauce is sure to impress. For another classic version and additional tips, see this Add a Pinch Southern Candied Sweet Potatoes Recipe. If you’re curious about a slightly different take, explore the Southern Candied Yams from There’s Food at Home for more inspiration. Give this recipe a try, share it with people you love, and enjoy a little southern sweetness at your table.