Candied Sweet Potatoes

Y’all, there’s just somethin’ about candied sweet potatoes that screams “comfort food.” I remember my grandma Lottie makin’ them every Thanksgiving, and the sweet, cinnamon-y smell would fill the whole house. These aren’t your mama’s mushy, over-sweetened sweet potatoes. This recipe brings out the natural sweetness of the potatoes, with just the right amount of spice and a beautiful, slightly caramelized glaze. I’ve made this recipe countless times in my kitchen, tweaked it to perfection, and I’m confident it’ll be a hit at your dinner table, too. Get ready for a taste of Southern hospitality in every bite. You’ll get a delicious and easy-to-follow recipe that is perfect for busy weeknights or holiday feasts.

Why This Recipe Works

As a busy mom of two here in Texas, I need recipes that are both delicious and doable. These candied sweet potatoes check all the boxes. This recipe is great for busy families because:

• Quick and Easy: Minimal prep time and simple ingredients.
• Kid-Approved: The sweetness and soft texture make them a winner with even picky eaters.
• Make-Ahead Friendly: You can prep the sweet potatoes ahead of time.

Through testing, I’ve found this recipe to be incredibly adaptable. The level of sweetness can be adjusted to your liking, and it’s forgiving if you’re a little off on the measurements. That’s the beauty of home cooking, right?

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup butter, unsalted
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup (real maple syrup, not pancake syrup)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup water

Ingredient Notes

Sweet Potatoes: I prefer using garnet or jewel sweet potatoes for their vibrant color and slightly sweeter flavor, but any variety will work. Make sure they’re peeled well!

Butter: Unsalted butter allows you to control the saltiness of the dish. You can substitute with salted butter, but omit the added salt in the recipe.

Brown Sugar: Light or dark brown sugar will work. Dark brown sugar will give a richer molasses flavor.

Maple Syrup: Real maple syrup is crucial for the best flavor. Pancake syrup just doesn’t compare!

Spices: Freshly ground spices are always best, but pre-ground will work just fine. Don’t be afraid to adjust the amount to your liking. Some folks in my family like a little extra cinnamon.

Step-by-Step Instructions

Ready to get cooking? Here’s how to make these amazing candied sweet potatoes:

Step 1: Prepare the Sweet Potatoes. Peel the sweet potatoes and cut them into uniform 1-inch cubes. Even sized pieces will ensure they cook evenly. Place the cubed sweet potatoes in a large bowl.

Step 2: Melt the Butter. In a large skillet over medium heat, melt the butter. Make sure the skillet is large enough to hold all the sweet potatoes in a single layer later on.

Step 3: Add Sweeteners and Spices. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, ginger, and salt. Whisk everything together until smooth and the sugar is dissolved. This creates that amazing glaze we’re after!

Step 4: Cook the Sweet Potatoes. Add the sweet potatoes to the skillet and toss to coat them evenly in the butter and sugar mixture. I learned that ensuring every piece is coated is key for consistent flavor.

Step 5: Simmer. Pour in the water, bring to a simmer, then reduce the heat to low. Cover the skillet and cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork. Make sure to stir occasionally to prevent sticking.

Step 6: Caramelize. Remove the lid and increase the heat to medium. Cook for another 5-10 minutes, stirring frequently, until the sauce thickens and glazes the sweet potatoes. Watch them closely during this step to prevent burning. You want a beautiful, slightly caramelized coating.

Expert Tips from My Kitchen

Here are a few tips and tricks I’ve learned over the years to make these candied sweet potatoes even better:

• Don’t Overcrowd the Pan: If your skillet isn’t large enough to hold all the sweet potatoes in a single layer, cook them in batches. Overcrowding will steam the potatoes instead of caramelizing them.
• Adjust the Sweetness: If you prefer less sweetness, reduce the amount of brown sugar or maple syrup.
• Watch for Burning: Keep a close eye on the sweet potatoes during the caramelizing stage to prevent them from burning. Stir frequently and reduce the heat if needed.
• Spice it Up: Add a pinch of cayenne pepper for a little kick. Just a little goes a long way!
• Kid-Friendly Tip: For younger kids, cut the sweet potatoes into smaller pieces.
• Make-Ahead Magic: Prepare the sweet potatoes up to the point of simmering, then refrigerate. When ready to serve, continue with the recipe from Step 5.
• Texture Perfection: Some folks like their sweet potatoes firmer, others softer. Adjust the simmering time to your preference.

Storage & Meal Prep

These candied sweet potatoes are even better the next day! Here’s how to store and reheat them:

Storage: Store leftover candied sweet potatoes in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave, in a skillet over medium heat, or in the oven at 350°F until warmed through. Add a splash of water or maple syrup if they seem dry.

Make-Ahead: As mentioned earlier, you can prep the sweet potatoes up to the simmering stage and refrigerate. This is a lifesaver during the holidays!

Batch Prep: Double or triple the recipe to feed a crowd or have leftovers for the week. They’re great as a side dish or even as a sweet topping for yogurt or oatmeal.

Substitutions & Variations

Want to mix things up? Here are a few substitutions and variations you can try:

Gluten-Free: This recipe is naturally gluten-free. Just be sure to double-check your spices to ensure they are certified gluten-free if needed.

Dairy-Free: Use coconut oil or vegan butter in place of the butter.

Less Sugar: Reduce the brown sugar and maple syrup by half, or use a sugar substitute like stevia (though I haven’t personally tested this).

Apple Pie Spice: Substitute apple pie spice for the cinnamon, nutmeg, and ginger for a different flavor profile.

Pecans or Walnuts: Add chopped pecans or walnuts during the last few minutes of cooking for added crunch.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare the sweet potatoes up to the simmering stage (Step 5) and refrigerate them for up to 24 hours. When you’re ready to serve, continue with the recipe from Step 5.

How do I know when the sweet potatoes are done?

The sweet potatoes are done when they are tender and easily pierced with a fork. The sauce should also be thickened and have a beautiful, glossy glaze.

Can I use frozen sweet potatoes?

I haven’t tested this recipe with frozen sweet potatoes, so I can’t guarantee the results. They may release more water during cooking, which could affect the consistency of the sauce.

How do I store leftovers?

Store leftover candied sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave, skillet, or oven until warmed through.

Are these kid-friendly?

Yes! The sweetness and soft texture of these candied sweet potatoes make them a hit with kids. You can cut the sweet potatoes into smaller pieces for younger children. However, as always, watch for allergies and adjust spices according to their liking!

Can I freeze these?

While technically you can freeze candied sweet potatoes, the texture may change slightly upon thawing. The sweet potatoes might become a bit softer. To freeze, cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use honey instead of maple syrup?

Yes, you can substitute honey for maple syrup. It will impart a slightly different flavor, but it will still be delicious. Use the same amount of honey as you would maple syrup.

There you have it, folks – my family’s favorite candied sweet potato recipe. It’s a simple dish with a big flavor payoff, perfect for bringing a little Southern comfort to your table. Whether it’s a weeknight dinner or a holiday gathering, these sweet potatoes are guaranteed to be a crowd-pleaser. I truly hope you give this recipe a try. And, let me know how it turns out! Share your photos and comments below. Be sure to sign up for my newsletter for more family-favorite recipes. Happy cooking, y’all! Don’t forget to use candied sweet potatoes as your focus keyword when you post about it!

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