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Southern Candied Sweet Potatoes

Southern Candied Sweet Potatoes

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Pam Reed

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet


  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.
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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.


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.


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.