Southern Candied Sweet Potatoes
This comforting Southern classic brings a warm glow to any table. Velvety sweet potatoes are roasted until tender and then glazed with a glossy mix of butter, brown sugar, and a hint of cinnamon. The result is a dish that tastes like a cozy hug—perfect for holiday gatherings or a weeknight treat when you want something a little special.
Ingredients
- 2 large sweet potatoes
- 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup or honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- Optional marshmallows
Instructions
- Preheat your oven to 400°F (200°C). Rinse and pat dry the sweet potatoes, then slice them into even rounds or wedges so they cook uniformly.
- Toss the cut sweet potatoes with a little salt and a drizzle of oil if you like, then spread them in a single layer on a baking sheet. Roast for about 20 minutes, turning once, until they’re just tender and caramelized at the edges.
- Meanwhile, in a small saucepan over low heat, melt the butter. Whisk in the brown sugar, maple syrup, cinnamon, vanilla, and salt until the mixture is smooth and glossy.
- Remove the potatoes from the oven and transfer them to a baking dish. Pour the warm glaze over them, using a spoon to coat each piece evenly. Return to the oven (still at 400°F) and bake for another 10–12 minutes, until the glaze thickens and coats the potatoes with a syrupy sheen.
- If you’re adding marshmallows, sprinkle them on top during the last 2–3 minutes of baking, just until they puff and lightly brown. Serve hot or warm to enjoy the full, melty glory.