Folks, it’s time to make a classic Southern side: Candied Sweet Potatoes. Tender, buttery, and sweet, this dish often gets devoured until the serving pan is nearly licked clean.
This beloved Southern side appears on many holiday tables—Thanksgiving, Christmas, Easter—and is just as welcome on a regular Sunday supper.
Sweet, buttery, and comforting, candied sweet potatoes (sometimes called candied yams) are easy to prepare and perfect for feeding a crowd. Below you’ll find ingredient notes, clear instructions, tips, variations, storage advice, and serving suggestions.
Why Make This Recipe
- Simple to prepare with a handful of affordable ingredients.
- Scales easily—double or triple to serve a large group.
- Adaptable—add toppings or mix-ins to suit your taste.
- Great for meal prep—assemble ahead and bake when needed.
- Family friendly—most folks love the sweet, buttery flavor.
Note: baked candied sweet potatoes are often called candied yams. True yams are different and less common in typical U.S. markets; most stores label firm orange sweet potatoes as “yams.”
Ingredient Notes
- Sweet potatoes – use orange-fleshed sweet potatoes for this recipe.
- Butter – salted butter is preferred for flavor, but unsalted works too.
- Sweeteners – packed light brown sugar and maple syrup create the glaze.
- Spices – vanilla extract, ground cinnamon, ground nutmeg, and ground allspice add warmth.
- Water – a small amount helps make the glaze and distribute flavors while baking.
How to Make Candied Sweet Potatoes
The full recipe and measurements are included in the recipe card below.
- Preheat the oven to 350°F (180°C).
- Peel and slice the sweet potatoes with a sharp knife.
- Arrange the slices in a casserole dish in a single layer or slightly overlapping.
- In a saucepan, melt the butter and stir in the brown sugar, maple syrup, water, vanilla, cinnamon, nutmeg, and allspice until combined.
- Pour the syrup mixture over the sweet potatoes, cover the dish with aluminum foil, and bake.
- Bake covered for 20 minutes, then remove the foil and bake uncovered for 40–50 minutes more, or until the sweet potatoes are tender and glazed.
Recipe Tips
- Slice the sweet potatoes to roughly the same thickness so they cook evenly.
- Make sure the potato slices are coated and partially covered in the liquid before baking to ensure a shiny glaze and even cooking.
- Test for doneness before removing from the oven—if slices are still firm, continue baking until tender.
- If the dish begins to scorch while baking uncovered, it may be too close to the oven’s heating element—move the rack lower.
- Use fresh sweet potatoes rather than canned for the best texture and flavor.
- For varied texture, include smaller, thinner end pieces for a few softer bites alongside thicker slices.
Delicious Variations
There are several easy ways to change up the flavor and texture:
- Marshmallows: After baking, top with marshmallows and place under the broiler for 30 seconds to 1 minute until lightly browned. Add pecans for crunch.
- Cinnamon sugar: Sprinkle a cinnamon-sugar mix over the finished dish for extra sweetness and texture.
- Herby or citrus twist: Add a little orange zest, fresh rosemary, or a pinch of flaky sea salt for a more complex flavor.
Chef’s tip: Watch the marshmallows closely under the broiler and be ready to remove the dish as soon as they reach your preferred color to avoid burning.
Prep Ahead And Storage
This recipe is well suited to prep ahead:
- Prep ahead: Peel and slice sweet potatoes up to 1 day ahead; store covered in the fridge. Prepare the sauce up to two days ahead—reheat gently if it thickens before pouring over potatoes.
- Freeze: After baking and cooling, transfer to freezer-safe containers or zip-top bags, press out excess air, and freeze flat for up to 3 months. Thaw and reheat gently before serving.
FAQs
In the U.S., the names are often used interchangeably. Many produce labeled “yams” are actually orange-fleshed sweet potatoes. True yams are native to Africa and Asia, have rough, bark-like brown skin, and are less sweet; they’re not commonly found in regular U.S. supermarkets. For this candied sweet potatoes recipe, orange sweet potatoes are the preferred choice for their sweetness and texture.
Serving Suggestions
These candied sweet potatoes pair beautifully with other Southern dishes. Serve alongside roasted ham, fried chicken, buttery cabbage, or your favorite holiday mains and sides.
- Instant Pot Buttered Cabbage
- Air Fryer Fried Chicken
- Baked Picnic Ham with a cinnamon-honey glaze
More Southern Recipes
If you enjoy this recipe, consider trying other Southern classics such as Creole sauce, shrimp creole, red beans and rice, butter beans, or smothered potatoes.
- Easy Creole Sauce
- Shrimp Creole
- Instant Pot Red Beans and Rice
- Southern Butter Beans
- Smothered Potatoes
Originally published Feb 2020.
Thank you for reading this Candied Sweet Potatoes recipe. I hope you enjoy making and sharing this comforting side dish.
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Southern Candied Sweet Potatoes
Ingredients
- 4 lbs (1.81 kg) sweet potatoes
- 4 Tbsp butter
- 1 cup (198g) packed light brown sugar
- 3 Tbsp maple syrup
- 2 Tbsp water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice (pimento)
Instructions
- Preheat oven to 350°F / 176°C.
- Peel and slice the sweet potatoes.
- Arrange the slices in a casserole dish.
- Melt the butter in a saucepan, then stir in brown sugar, maple syrup, water, vanilla, cinnamon, nutmeg, and allspice until combined.
- Pour the mixture over the potatoes and cover the dish with foil.
- Bake covered for 20 minutes, then remove the foil and bake uncovered for 40–50 minutes more, until the sweet potatoes are soft and glazed.
Notes
Recipe Tips
- Cut sweet potatoes uniformly for even cooking.
- Ensure slices are coated with the glaze before baking.
- Continue baking until all pieces are tender.
- Avoid placing the dish too close to the oven’s top heating element to prevent burning.
- Fresh sweet potatoes yield the best results—avoid canned.
- Mix smaller end pieces with thicker slices for varied texture.
Serving Suggestions
- Instant Pot Buttered Cabbage
- Garlic Butter Sesame Instant Pot Green Beans
- Parmesan Air Fryer Chicken Tenders