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Southern Candied Sweet Potatoes

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These Southern Candied Sweet Potatoes are covered in delicious syrupy goodness and will melt in your mouth with each and every bite. It’s the perfect side dish for every table. 

southern candied sweet potatoes up close with spoon in background

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One of my favorite Southern Sides is a small side of candied yams. It’s something I always grab a small spoonful of to go along with the savory goodness of collard greens, macaroni and cheese, and crispy fried chicken.

Now there’s a difference between a sweet potato and a yam. However, yams are hard to come by in my neighborhood so I usually just grab a few sweet potatoes to make this classic side dish. 

You’ll only need a few ingredients to make this Southern dish and you won’t need a ton of spices. The fact is, what makes a delicious southern candied sweet potato is the sweet syrup mixture composed of butter and sugar that gets doused over the slices of sweet potatoes. This is a baked candied sweet potato recipe which makes the sweet potatoes super tender but with the slightest hint of bite.

southern candied sweet potatoes sitting on wooden spoon

How to make Candied Sweet Potatoes

First, preheat your oven to 350 degrees Fahrenheit. 

Grab 4 medium-sized sweet potatoes (about 2 lbs) and wash, peel, and cut them into slices, about ½ inch thick. Then lay them flat in a 13×9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.  

Then in a heavy-duty saucepan, melt your butter over medium-low heat. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice. This slight hint of citrus adds a lovely brightness to the dish. 

Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered.

Cover tightly with foil and place in your preheated oven. 

Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are tender. I usually poke a few pieces with a fork to ensure they are tender to my liking. 

Remove from the oven and allow the sweet potatoes to cool a bit. It’ll give that syrup a little time to thicken up. 

finished candied sweet potatoes with wooden spoon in pan

What to serve Southern Candied Sweet Potatoes with? You can’t go wrong with these Southern staples:

Notes on this recipe:

  • You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst. 
  • I don’t add marshmallows to this recipe as I feel it’s sweet enough as is. 
  • I hope you enjoy this recipe as much as we do. If you like this recipe, you’ll love this sweet potato pie.
southern candied sweet potatoes in pan

Watch this video tutorial and see how I make these sweet potatoes from start to finish. 

Print Pin
5 from 11 votes

Southern Candied Sweet Potatoes

These Easy Southern Candied Sweet Potatoes are covered in a sugar buttery mixture and baked until tender. It’s the perfect side dish for any table.
Course Side Dish
Cuisine American
Keyword candied yams, southern candied sweet potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 659kcal
Author Tanya

Ingredients

  • 2 lbs sweet potatoes peeled and sliced about 1/2 inch thick
  • ½ teaspoon salt
  • ½ cup butter
  • ¾ cup packed brown sugar
  • ½ cup white sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 Tablespoon orange juice

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Lay Sweet Potatoes flat in a 13×9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.
  • Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.
  • Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.
  • Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.
  • Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

Suggested Tools

13×9 Baking Dish

Video

Notes

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.
The nutritional info may seem to be on the high side, but remember you’re not eating all of the buttery syrup…unless you want to 🙂

Nutrition

Calories: 659kcal | Carbohydrates: 113g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 630mg | Potassium: 836mg | Fiber: 7g | Sugar: 75g | Vitamin A: 32902IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 2mg
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Recipe Rating




Donna

Tuesday 30th of November 2021

These were a hit this past Thanksgiving! My husband almost cried because he couldn't believe how good they were! Thank you for this recipe!

Stephanie B

Monday 29th of November 2021

True story. I brought these sweet potatoes to a family dinner. I was a little nervous to try a new recipe, since my mother-in-law — the acknowledged great cook in the family — was going to be there with some of her best dishes. Well! Everyone LOVED these sweet potatoes, and my father-in-law asked my mother-in-law to make sure she got the recipe from me! That certainly has never happened before, and I really enjoyed it. ;) Thanks Tanya!

Tanya

Tuesday 30th of November 2021

Thanks for the feedback, Stephanie! So glad everyone liked it. I know the fear of bringing a new dish all too well. So happy it turned out well for you :)

Tyler Fordham

Sunday 28th of November 2021

Words cannot tell how grateful I am for this recipe. I've been hounding my mother for her candied yam recipe for YEARS and she's never gotten around to giving it to me (Some of the excuses: "I don't write anything down! I don't use measurements"). This recipe tastes just like hers and I got a piece of my childhood that I honestly thought would be lost forever.

Followed all the ingredients to the letter with the exception of the butter. Used a little less (6 tablespoons). I also used a dutch oven to make it a one-pot recipe. Definitely will need to mix the potatoes after that first 30 minute period since there isn't enough liquid to cover them all. But they were perfectly moist after all that baking and just scooping the liquid on top.

All in all, a perfect recipe that's quick to prep and really easy to make.

Tanya

Tuesday 30th of November 2021

Thank you Tyler! My family is the same way when it comes to recipes lol. I'm so glad these brought back good memories.

Sherrell

Wednesday 29th of September 2021

I made these tonight for dinner and they were AMAZING! Made me wanna go back to her site and cook everything else. So yummy!

Tanya

Thursday 30th of September 2021

Thanks so much Sherrell! So glad you liked them :)

Lindiwé

Monday 26th of July 2021

I made a few substitutions, Tanya. This dish was a last-minute addition to my independence day menu here in West Africa. I didn't have brown sugar on hand. I used organic honey from the local market. Oranges were out of season. I used limes (to die for!) I also added cinnamon, which I had to grate since I had the dried bark from the cinnamon tree in my back yard 😂 Lastly, for the zinger.... Some freshly grated ginger. Don't you just hate me 😁😁😁

Tanya

Monday 26th of July 2021

Lol, I love your substitutions. I bet it was amazing! Thanks so much for sharing :)