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Southern Candied Sweet Potatoes Recipe (Melt-in-Your-Mouth)

Old-Fashioned Southern Candied Sweet Potatoes

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients
  

  • 4 large sweet potatoes peeled and sliced into 1/2-inch thick rounds (about 2 lbs)
  • 1/2 cup unsalted butter cut into cubes
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup water or orange juice for a citrus twist
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp pure vanilla extract
  • 1/4 tsp salt to balance the sweetness

Instructions
 

  • Prepare the sweet potatoes by peeling them and slicing them into uniform 1/2-inch thick rounds to ensure even cooking.
  • In a large, heavy-bottomed skillet or Dutch oven (wide enough to hold potatoes in mostly one layer), melt the butter over medium heat.
  • Add the granulated sugar, brown sugar, water, cinnamon, nutmeg, and salt to the melted butter. Stir constantly until the sugars have dissolved and the mixture begins to bubble.
  • Add the sweet potato rounds to the skillet, tossing gently to coat them thoroughly in the syrup.
  • Reduce the heat to low and cover the skillet with a tight-fitting lid. Simmer for 35 to 45 minutes, or until the potatoes are fork-tender but not falling apart. Stir gently every 15 minutes to baste the potatoes.
  • Remove the lid and stir in the vanilla extract. Increase the heat slightly to medium-low and simmer uncovered for another 5-10 minutes. This allows the liquid to reduce into a thick, sticky glaze.
  • Remove from heat and let the dish sit for 5 minutes before serving to allow the sauce to thicken further. Spoon the extra glaze over the potatoes when plating.