Southern candied sweet potatoes are one of those sides I never get tired of, especially when they’re baked in a buttery brown sugar glaze that turns thick and shiny. The sweet potatoes get tender, the edges get a little syrupy, and the whole dish feels right on a holiday plate.
This version has a classic cinnamon-nutmeg flavor and a glaze that actually clings to the slices instead of pooling like thin sugar water. I like that it’s all done in the oven, and the potatoes stay neatly in rounds so it’s easy to serve.
For me, it’s a go-to Southern side dish for Thanksgiving, Christmas dinners, and any meal with ham or roasted chicken. It’s also great when you want a sweet side that isn’t a full-on casserole.
Why You’ll Love This Recipe
Holiday Worthy: The glossy brown sugar syrup and warm spices look and taste right at home next to ham, turkey, or roast chicken.
Oven Friendly: Everything bakes in one 9×13 dish, which keeps the process simple and hands-off once it’s in the oven.
That Sticky Glaze: The butter and sugars bake down into a thick sauce that coats the sweet potatoes instead of sliding off.
Easy to Customize: Use orange juice for a brighter flavor, add pecans for crunch, or top with marshmallows if that’s your family’s style.
Make-Ahead Friendly: This reheats well, which is a big help when you’re juggling a bigger meal.
Ingredients You’ll Need
Sweet Potatoes
- Sweet potatoes: I like regular orange-fleshed sweet potatoes here. Slice them evenly so the whole pan finishes at the same time, and try not to go too thin or they can turn too soft.
- Kosher salt: Don’t skip it. A little salt keeps the glaze from tasting flat and helps the sweet potato flavor come through.
Candied Glaze
- Unsalted butter: Melted butter makes the sauce rich and helps it bake into that shiny glaze. If you only have salted butter, just go lighter on the added salt.
- Light brown sugar: This is the main “candied” flavor, and it gives the glaze a deeper, more caramel taste.
- Granulated sugar: It helps the glaze get that classic sticky sweetness. You can tweak it a little if you like a darker, more caramel-heavy pan.
- Water or orange juice: Water keeps it classic, and orange juice makes it a little brighter and more interesting. I usually choose orange juice for holiday meals.
- Ground cinnamon: This is the main spice, so use one you actually like the taste of. If your cinnamon has been in the cabinet for years, it’s worth replacing.
- Ground nutmeg: Just a small amount goes a long way. Freshly grated nutmeg is great, but the pre-ground kind is totally fine.
- Vanilla extract: Stirred in at the end, it rounds out the glaze and makes it taste more like the old-school baked version.
Optional Topping
- Pecans: Chopped pecans add a nice crunch against the soft potatoes. Toasted pecans are even better if you happen to have them.
- Mini marshmallows: If you like that sweet potato casserole look, minis are easiest because they melt and brown quickly. I add them late so they don’t turn into a sticky mess.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and lightly butter a 9×13-inch baking dish.
- Slice the sweet potatoes: Peel the sweet potatoes and slice them into even 1/2-inch rounds, then arrange them in the baking dish.
- Mix the glaze: Whisk the melted butter, brown sugar, granulated sugar, water or orange juice, cinnamon, nutmeg, and salt until smooth.
- Add the glaze: Pour the glaze over the sweet potatoes, coating them as evenly as you can.
- Bake covered: Cover the dish tightly with foil and bake for 30 minutes.
- Bake uncovered: Uncover, baste the sweet potatoes with the pan syrup, then bake for 15 minutes more, until the sweet potatoes are fork-tender and the glaze has thickened.
- Add vanilla: Stir the vanilla into the syrup in the pan, then spoon the glaze over the sweet potatoes.
- Finish and rest: Sprinkle with pecans if using and bake uncovered for about 5 minutes. If using marshmallows, add them during the last 5 minutes, just until puffed, then let the dish rest for 5 minutes before serving.
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. Sweet potatoes can be thick at one end and skinny at the other, so take an extra minute to keep your rounds close in size. It really helps with even cooking.
Use orange juice if you want a brighter glaze. It makes the sauce taste a little less one-note sweet, especially if you’re serving this with rich mains like ham.
Covering controls the texture. If you like softer sweet potatoes, keep the foil on for most of the bake and only uncover at the end to thicken the glaze.
Baste once you uncover. Spoon the syrup up and over the slices so the top layer doesn’t dry out. This also helps everything look glossy when you serve it.
Go easy on the marshmallows. A thin layer is plenty, and they brown fast. If you pile them on, they melt into the glaze and make the dish harder to serve.
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 one of my favorite sides with baked ham, especially with a mustardy or pineapple-style glaze. The sweet and salty thing just works.
- Roast turkey or chicken: Serve it right alongside stuffing and green beans for a classic holiday plate. The sweet potatoes are nice when the rest of dinner is more savory.
- Greens: Collard greens, mustard greens, or even a simple sautéed spinach is a good balance here. Something a little bitter is welcome with the brown sugar glaze.
- Mac and cheese: If you’re doing a Southern-style spread, this fits right in. I like keeping the mac and cheese more sharp and cheesy if the sweet potatoes are on the table.
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. The glaze thickens as it chills, which is normal, and it loosens up again when warmed.
For reheating, I either microwave individual portions or warm the whole dish covered in the oven until heated through. If the glaze looks a little tight, a small splash of water or orange juice in the pan helps.
You can also make this recipe ahead by baking it fully, then reheating covered at 325°F for 15 to 20 minutes. Uncover at the end for a few minutes so the glaze looks glossy again.
If you want the marshmallow topping, I’d add it when reheating, not during the first bake. That way it stays fluffy instead of dissolving into the syrup.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Are these candied yams or candied sweet potatoes?
Most grocery stores label the orange-fleshed sweet potatoes as “yams,” so people use the names interchangeably. This recipe is written for sweet potatoes, and that’s what I use.
Can I use orange juice instead of water?
Yes. Orange juice gives the glaze a brighter flavor and makes the whole dish taste a little less heavy. If your orange juice is very sweet, you can also cut back slightly on the granulated sugar next time.
How do I know when the sweet potatoes are done?
The slices should be fork-tender all the way through, with no hard spot in the center. If the tops are getting very soft but the thicker pieces aren’t done yet, cover the dish again and bake a little longer.
Can I add pecans and marshmallows together?
You can, but I usually choose one or the other. If you want both, sprinkle pecans on first, then add marshmallows over the top during the last few minutes so the nuts don’t get buried.
Why is my glaze still thin?
It usually needs a little more uncovered time. The sauce thickens as water cooks off, and it also thickens a bit as the dish rests for a few minutes after baking.
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 Sweet Potato Side Dish
INGREDIENTS
Sweet Potatoes
- 3 lb sweet potatoes peeled and sliced into 1/2 inch rounds
- 1/2 tsp kosher salt.
Candied Glaze
- 6 tbsp unsalted butter melted
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup water or orange juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract.
Optional Topping
- 1/2 cup chopped pecans
- mini marshmallows for topping.
INSTRUCTIONS
Prep
- Heat oven to 350 F and lightly butter a 9x13 inch baking dish
- slice sweet potatoes evenly and arrange in the dish.
Bake
- Whisk melted butter
- brown sugar
- granulated sugar
- water or orange juice
- cinnamon
- nutmeg
- and salt until smooth then pour over sweet potatoes
- cover tightly with foil and bake 30 minutes
- uncover and baste with the pan syrup then bake 15 minutes more until sweet potatoes are fork tender and glaze is thickened.
Finish
- Stir in vanilla and spoon glaze over the potatoes
- add pecans if using and bake 5 minutes uncovered
- if using marshmallows add during the last 5 minutes and bake until just puffed then rest 5 minutes before serving.
