Southern Candied Sweet Potatoes From Scratch
This Southern candied sweet potatoes recipe brings the warmth of home cooking to your table. From scratch, the potatoes are roasted, then glazed in a tender, buttery brown sugar syrup with a touch of orange, vanilla, and cinnamon. It’s simple, homey, and comforting—perfect for family dinners and holiday sides alike.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch rounds
- 2 tbsp unsalted butter
- 1/2 cup brown sugar, packed
- 1 tbsp orange juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp water (optional, for glaze thinning)
- 1 pinch of cayenne (optional, for a subtle kick)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Slice the sweet potatoes into even rounds or wedges so they cook evenly. Try to keep them similar in size for uniform tenderness.
- Spread the potato slices on the prepared sheet. Dot them with small knobs of butter here and there. Roast for 15–20 minutes, until they’re just tender and a little caramelized at the edges.
- While the potatoes roast, combine brown sugar, orange juice, cinnamon, nutmeg, salt, vanilla, and cayenne (if using) in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture thickens a bit into a glossy glaze.
- Once the sweet potatoes are tender, transfer them into a warm ovenproof dish. Pour the warm glaze over them, tilting the dish to coat each piece evenly.
- Return the dish to the oven for another 10–15 minutes. Baste once or twice with the glaze to build a rich, sticky coating.
- Remove from oven and let rest for a few minutes before serving. If you like a thicker glaze, you can simmer the glaze for a bit longer on the stove and spoon it over the potatoes just before serving.