Southern Candied Sweet Potatoes
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.
Servings: 6 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Sweet Potatoes
- 6 large sweet potatoes, peeled and sliced (about 1/4-inch thick)
Butter and Sugar
- 1/2 cup butter, melted
- 2 cups white sugar
Spices
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- Salt to taste
Instructions
- 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.
Notes
For a deeper flavor, substitute brown sugar for part or all of the white sugar. Add a splash of orange juice or a teaspoon of zest before serving to add brightness.