Southern Candied Sweet Potatoes

147 Reviews

Prep: 15 min
Cook: 1 hr 10 min
Ready In: 1 hr 25 min

“Traditional sweet potato recipe. It is usually served as a side dish.” - by Pam Reed

Ingredients

2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter
6 sweet potatoes, peeled and sliced
1 tablespoon vanilla extract

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Metric US

Original recipe yields 8 servings

Directions

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
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.
Stir in vanilla, and serve.

Nutrition

Amount Per Serving (8 total)

Calories
386 cal
19%

Fat
11.7 g
18%

Carbs
70.2 g
23%

Based on a 2,000 calorie diet

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Reviews (147)

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163

Momof2

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..." See more. 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."

153

C. ELLETSON

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...." See more"

151

happywifey

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 ..." See morestart 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."

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