Southern Candied Sweet Potatoes From Scratch
A comforting, from-scratch version of a southern classic: tender sweet potatoes glazed with butter, brown sugar, and warm spices. This dish bakes low and slow, developing a caramelized, glossy finish that compliments everything on your table. Perfect as a family side or cozy holiday favorite, it’s approachable, deeply flavorful, and easy to adapt for fewer or more mouths.
Ingredients
- 3 large sweet potatoes (about 2 1/2 pounds), peeled and cut into 1-inch slices
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup or honey
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup water
- Optional 1/4 cup toasted pecans or pecan halves
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the sweet potato slices in a single or gently layered layer.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup (or honey), cinnamon, nutmeg, salt, vanilla, and water. Bring the mixture to a gentle simmer and cook for 1–2 minutes until the glaze is fragrant and smooth.
- Spread the sliced sweet potatoes in the baking dish. Pour the warm glaze over them, making sure each slice gets a bit of coating. If you like, reserve a small amount of glaze to brush on halfway through baking for extra shine.
- Cover the dish with foil and bake for 25 minutes. Remove the foil, baste the potatoes with the glaze from the pan, and continue to bake for another 15–20 minutes until the potatoes are tender and the glaze is thick and caramelized. If desired, sprinkle chopped pecans on top during the last 5 minutes of baking.
- Remove from the oven and let rest for about 5 minutes before serving. The glaze will set slightly as it cools, becoming glossy and inviting.