🍠🍯 Southern Candied Sweet Potatoes
🧾 Ingredients (Serves 6–8):
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4–5 medium sweet potatoes (about 2.5 to 3 lbs)
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1 cup brown sugar, packed (light or dark)
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1/2 cup granulated sugar
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1 1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp salt
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1 tsp vanilla extract
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1 stick (1/2 cup) unsalted butter
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Optional: 1/4 tsp ground ginger or a pinch of clove for deeper spice
🔪 Instructions:
1. Preheat oven:
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Set to 350°F (175°C).
2. Prepare the sweet potatoes:
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Peel and slice sweet potatoes into 1/4 to 1/2-inch thick rounds.
3. Make the syrup:
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In a saucepan over medium heat, combine butter, brown sugar, white sugar, cinnamon, nutmeg, and salt.
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Stir until butter melts and mixture is smooth (no need to boil).
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Remove from heat and stir in vanilla.
4. Layer in baking dish:
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Place sweet potato slices in a 9×13-inch baking dish, arranging them evenly.
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Pour the warm syrup mixture over the potatoes, coating all slices well.
5. Bake:
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Cover with foil and bake for 30 minutes.
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Remove foil, baste the potatoes with syrup, and bake uncovered for another 30–40 minutes, until tender and syrupy.
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Baste once or twice during baking for extra flavor and gloss.
6. Serve warm:
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Let sit for 10 minutes before serving to let the syrup thicken.
🍴 Tips:
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Want extra richness? Add a splash of heavy cream or a few pats of butter before baking.
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For added texture, top with toasted pecans or marshmallows in the last 10 minutes.
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Make ahead: These reheat beautifully and can be made a day ahead.
Would you like a stovetop version, vegan alternative, or a marshmallow-topped twist?
