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Classic Southern Candied Sweet Potatoes

Close-up of thick slices of candied sweet potatoes glistening with rich, dark syrup on a white plate.
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Make traditional, sweet candied sweet potatoes with a rich brown sugar glaze, perfect for holiday meals.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch thick rounds
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Optional: 1 cup miniature marshmallows for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Arrange the sweet potato slices in a single layer in the prepared baking dish.
  3. In a medium bowl, whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, and salt until the sugar dissolves slightly.
  4. Pour the sugar mixture evenly over the sweet potatoes.
  5. Bake for 30 minutes.
  6. Carefully remove the dish from the oven. Spoon the glaze over the potatoes. Return to the oven and bake for another 20 to 30 minutes, or until the potatoes are tender and the glaze is thick and bubbly.
  7. If using marshmallows, sprinkle them over the top during the last 5 minutes of baking until golden brown.
  8. Serve warm.

Notes

  • For a Southern variation, use dark brown sugar for a deeper molasses flavor.
  • If you prefer a slow cooker method, place the potatoes and glaze mixture in the slow cooker and cook on low for 4 to 6 hours.
  • You can substitute maple syrup for some of the water for a different flavor profile.

Nutrition

Find it online: https://sundayflavor.com/candied-sweet-potatoes-recipe/