The Very Best Southern Candied Sweet Potatoes {There is more to sweet potatoes than just #pies and #casseroles}

5:34 PM
The Very Best Southern Candied Sweet Potatoes, slices of sweet potatoes covered with a buttery brown sugar mixture and cooked until the edges are caramelized.  A side dish that graces tables in the south especially around the holidays.

The Very Best Southern Candied Sweet Potatoes, slices of sweet potatoes covered with a buttery brown sugar mixture and cooked until the edges are caramelized.  A side dish that graces tables in the south especially around the holidays.

The season for sweet potatoes is ending here in East Texas and farmers are getting ready to plant for the next season.

 I had several small sweet potatoes left in my bin and decided to make my husband some Southern Candied Sweet Potatoes to go with a pot of Purple Hull Peas, Skillet Fried Okra, and a pan of Cornbread.

You know here in the South we are known for eating a meal consisting of vegetables only.

These candied sweet potatoes are buttery sweet--almost close to being the dessert to the meal instead of a vegetable.


The Very Best Southern Candied Sweet Potatoes, slices of sweet potatoes covered with a buttery brown sugar mixture and cooked until the edges are caramelized.  A side dish that graces tables in the south especially around the holidays.


A sweet lady at the office where I use to work with gave me a secret to making the best Candied Sweet Potatoes.

Sweet Potatoes have a lot of water in them so rather than boil them in water and then candy them, she said to cut them up in large pieces, (I cut mine in large steaks) add a stick of butter, and a cup of brown sugar, then cover and simmer them on medium low heat for an hour.

As they simmer, the water releases from the sweet potatoes and makes this incredible caramelization together with the brown sugar and butter.



Southern Candied Sweet Potatoes


  • 6-8 small sweet potatoes, sliced into steaks
  • 1/2 cup butter (1 stick)
  • 1 cup brown sugar
  • 1 teaspoon vanilla (optional)

Directions:
In a large skillet on medium high heat, melt butter.  Add brown sugar and vanilla, and stir until blended.  Add sweet potatoes.  

Turn heat down to medium low, cover and simmer 1 hour or until sweet potatoes are candied with a thick syrup.  Stirring often to coat the sweet potatoes with the juices of the sweet potatoes, butter, and sugar. 

Note:  For a lighter version, you can substitute the butter for 1/2 cup apple juice and the brown sugar substitute 1/2 cup Swerve Brown Sugar. 

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Kay Little
Kay Little

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