Southern candied sweet potatoes are one of those side dishes I put on the table when I want something warm and buttery with a real brown sugar glaze. The slices turn tender and soft, and the syrup thickens into that sticky coating that clings to every piece.
This version has the flavor I want: cinnamon, a little nutmeg, and plenty of vanilla to round everything out. I like that it bakes up like a classic candied yams recipe, but with neat rounds that are easy to spoon out and serve.
I make this a lot for Thanksgiving and Christmas, but it’s also a solid Sunday-dinner side with ham or roasted chicken. If you want to go more casserole-style, you can finish it with pecans or a quick layer of marshmallows on top.
Why You’ll Love This Recipe
Holiday Worthy: It brings that classic Southern candied sweet potato flavor without fussing with a complicated casserole.
Soft, Tender Slices: The sweet potatoes bake up tender all the way through, and the glaze soaks into the layers instead of sitting on top.
That Sticky Glaze: Butter, brown sugar, and warm spices cook into a shiny syrup that thickens as it bakes.
Easy to Adjust: Go brighter with orange juice, deeper with dark brown sugar, or add a splash of bourbon if that’s your style.
Topping Optional: I like it both ways—simple and glossy, or finished with pecans and toasted marshmallows for the full holiday look.
Ingredients You’ll Need
Sweet Potatoes
- Sweet potatoes: I like medium-to-large sweet potatoes so the rounds are a nice size. Try to slice them evenly so they bake at the same rate.
- Water: This is just for parboiling, and it helps the sweet potatoes start cooking so the bake time stays reasonable.
- Kosher salt: Don’t skip salting the water. It keeps the sweet potatoes from tasting flat once the sugar goes on.
Candied Glaze
- Unsalted butter: Butter is the base of the whole glaze here. If you only have salted butter, it still works—just go lighter on added salt.
- Light brown sugar: This is the main sweetness and that classic molasses note. Dark brown sugar is great too if you want it a little deeper.
- Granulated sugar: I like using a mix because it helps the glaze cook down smoothly and stay glossy.
- Water or orange juice: Water keeps it traditional, but orange juice gives a brighter, slightly citrusy background that’s really nice with cinnamon.
- Ground cinnamon: This is the main spice flavor. Use what you have, but fresher cinnamon makes a difference.
- Ground nutmeg: Just a little goes a long way. It makes the glaze taste more like the classic holiday version.
- Fine salt: A small amount keeps the glaze from tasting one-note sweet.
- Vanilla extract: I stir it in off the heat so it stays noticeable. It makes the whole dish taste more finished.
Optional Topping
- Pecans: Chopped pecans add crunch and a toasty flavor. I like them best when they’re lightly toasted right at the end.
- Mini marshmallows: This is the “sweet potato casserole” direction. Add them at the end so they toast instead of melting away.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and butter a 9×13-inch baking dish.
- Boil the water: Bring 4 cups of water to a boil in a large pot.
- Parboil the sweet potatoes: Add the sliced sweet potatoes and 1 teaspoon kosher salt, then simmer until just barely tender, about 8 to 10 minutes.
- Drain and cool: Drain the sweet potatoes well and let them cool for about 5 minutes so they’re easier to handle.
- Melt the butter: Melt the butter in a saucepan over medium heat.
- Cook the sugars and spices: Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, and fine salt, and cook for about 2 minutes, until glossy.
- Simmer the syrup: Stir in the water or orange juice and simmer 2 to 3 minutes, until the glaze looks a little syrupy.
- Add the vanilla: Remove the pan from the heat and stir in the vanilla extract.
- Assemble the dish: Arrange the sweet potato rounds in the baking dish and pour the glaze evenly over the top.
- Bake covered: Cover with foil and bake for 20 minutes.
- Bake uncovered: Uncover and bake another 20 to 25 minutes, basting once or twice, until the glaze is bubbling and thickened and the sweet potatoes are tender.
- Rest: Let the dish rest for 10 minutes so the glaze sets up a bit.
- Add toppings: If using pecans and/or marshmallows, scatter them over the top.
- Toast the topping: Bake 3 to 5 minutes more, until the pecans are lightly toasted and/or the marshmallows are lightly browned.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Slice them as evenly as you can. The rounds don’t have to be perfect, but big thick pieces will stay firm while thin ones can get too soft. A steady 1/2-inch slice is the sweet spot for me.
Don’t over-parboil. You’re just taking the edge off so they finish in the oven. If they’re fully tender in the pot, they can turn a little mushy after baking.
Use orange juice if you like a brighter glaze. It doesn’t make it taste like orange candy or anything like that, it just adds a little lift. I usually do orange juice when I’m serving this with ham.
Baste once or twice near the end. Spoon the glaze over the top so the slices stay coated and the syrup doesn’t just sit at the edges of the pan.
Add bourbon off the heat. If you want that flavor, stir it in after you take the glaze off the burner. It keeps it from tasting harsh.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Ham: This is a classic with baked ham, especially if you use orange juice in the glaze. Add something green like green beans or collards and you’re set.
- Turkey: Put this on the Thanksgiving plate with turkey, dressing, and gravy. I like it best when it’s not drowned in gravy, so I usually keep it on its own corner of the plate.
- Fried chicken: Candied sweet potatoes are great with a crispy main like fried chicken or chicken cutlets. The sweet glaze and crunchy coating just work.
- Pork chops: A simple pan-seared pork chop is a good match here. I’ll usually do a tangy side too, like vinegar slaw.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through.
You can make this recipe ahead by parboiling and slicing the sweet potatoes, then keeping them covered in the fridge until you’re ready to bake. I like making the glaze fresh, but you can also cook it ahead and rewarm it gently so it pours easily.
If you assemble the whole dish ahead, cover it tightly and refrigerate it, then bake the next day. When baking from cold, you’ll usually need a few extra minutes covered before you uncover it.
If you want to keep it longer, you can freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat gently; the sweet potatoes will be softer after freezing, but still tasty.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Are candied yams and candied sweet potatoes the same thing?
Most of the time, yes—at least in home cooking. In the U.S., a lot of “candied yams” recipes are made with orange-fleshed sweet potatoes, and that’s what I use here.
Do I have to parboil the sweet potatoes?
No, you can skip it. If you skip parboiling, bake the dish covered for about 50 to 60 minutes total and baste twice so the top slices don’t dry out.
Can I use dark brown sugar instead of light brown sugar?
Yes. Dark brown sugar gives the glaze a deeper molasses flavor, which is really good if you like it a little richer.
How do I know when they’re done?
The sweet potatoes should be tender when you poke the thicker slices with a fork, and the glaze should be bubbling. It will look a little loose in the pan, but it thickens more as it rests.
Should I use pecans or marshmallows?
Either one works, and you can do both. If I’m serving this alongside a big holiday spread, I usually do pecans for crunch; if you want that classic casserole feel, add the marshmallows at the end so they toast.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Southern Candied Sweet Potato Side Dish
INGREDIENTS
Sweet Potatoes
- 3 lb sweet potatoes peeled and sliced into 1/2 inch rounds
- 4 cups water for parboiling
- 1 tsp kosher salt.
Candied Glaze
- 6 tbsp unsalted butter
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup water or orange juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 1 tbsp vanilla extract.
Optional Topping
- 1/2 cup chopped pecans
- mini marshmallows for topping.
INSTRUCTIONS
Prep and Parboil
- heat oven to 350 F and butter a 9x13 inch baking dish
- bring 4 cups water to a boil and add sweet potatoes and 1 tsp kosher salt then simmer until just barely tender 8 to 10 minutes
- drain well and cool 5 minutes.
Make Glaze and Bake
- melt butter in a saucepan over medium heat then stir in brown sugar granulated sugar cinnamon nutmeg and fine salt and cook 2 minutes until glossy
- stir in water or orange juice and simmer 2 to 3 minutes until syrupy then remove from heat and stir in vanilla
- arrange sweet potatoes in the baking dish and pour glaze evenly over the top
- cover with foil and bake 20 minutes then uncover and bake 20 to 25 minutes more basting once or twice until the glaze is bubbling and thickened and potatoes are tender
- rest 10 minutes to set then add pecans and or marshmallows if using and bake 3 to 5 minutes until lightly toasted.
