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Classic Southern Candied Sweet Potatoes

Close-up of stacked, thick-cut candied sweet potatoes slices glistening with a dark, rich glaze.
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Make traditional Southern candied sweet potatoes using a rich brown sugar and butter glaze. This recipe is perfect for holiday meals.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Optional: 1 cup miniature marshmallows for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Arrange the sliced sweet potatoes in a single layer in the prepared baking dish.
  3. In a medium saucepan, combine the brown sugar, butter, water, cinnamon, nutmeg, and salt.
  4. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Bring the mixture to a gentle simmer.
  5. Carefully pour the hot glaze evenly over the sweet potatoes in the baking dish.
  6. Cover the dish tightly with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil. If using marshmallows, sprinkle them evenly over the potatoes.
  9. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the potatoes are tender and the glaze is thick and bubbly.
  10. Let the dish rest for 5 minutes before serving.

Notes

  • If you prefer a thinner glaze, add 1 to 2 tablespoons of orange juice to the glaze mixture before pouring.
  • You can substitute maple syrup for half of the brown sugar for a different flavor profile.
  • If you do not want to use marshmallows, you can bake the potatoes uncovered for the last 15 minutes to allow the glaze to reduce further.

Nutrition

Find it online: https://cookerycourier.com/candied-sweet-potatoes-recipe-southern-glaze/