Name: Southern Candied Sweet Potatoes
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 6 large sweet potatoes; ½ cup butter; 2 cups white sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 tablespoon vanilla extract; salt to taste

Traditional sweet potato recipe. It is usually served as a side dish.

Southern Candied Sweet Potatoes

sweet potatoes

butter

white sugar

cinnamon

nutmeg

vanilla extract

salt

Peel the sweet potatoes and cut them into slices.


Melt the butter in a heavy skillet and add the sliced sweet potatoes.


Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.


This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me.  The only difference is that I use brown sugar instead of white.  I think it gives it a more "carmelized" flavor and texture.  I also omit the spices all together.  I don't care for spicy sweet potatoes, just SWEET sweet potatoes :0)  Be sure to use "real" butter for this as that is part of the fabulous end result!!!!  Thanks!

Slow cooking without stirring made all the difference - thank you I finally made the perfect sweet potatoes! I only baked the potatoes for a bit so they would not fall apart while slow cooking and stay firm. Also, I only used about 2 TBS brown sugar. About 5 minutes before serving, I transfered them to a casserole dish and added chopped pecans then topped with marshmallows and browned it in the oven. So yummy!

I saw another reviewer say that after it was done...didn't want to make again because of the work.  I had the complete opposite reaction.  We liked these so much that I would definately do these again.  Don't get me wrong, it is time consuming...but we believe they are totally worth it.  Do be careful because they can burn.  We found french vanilla cool whip and ate this as a dessert the next day  (yum leftovers).  Thanks for a great recipe.

I found this recipe looking for a new sweet potato recipe for Thanksgiving. Now my family expects me to make this for every holiday!

Delicious and easy.  I used about 2 pounds of sweet potatoes, uncooked. Peeled and sliced them into a baking pan.  I also used half white and half brown sugar.  Baked them covered at 375 degrees for about 1 and a 1/2 hours.

Excellent recipe! Much easier than the way I made them in the past. I needed a large dutch oven sized pot to cook six sweet potatoes though. I left them in large chunks so they wouldn't disintigrate while cooking. The addition of vanilla is awesome but my family doesn't care for cinnamon and nutmeg in their candied sweet potatoes, so I added the zest of one small orange which added a nice flavor.

I love this recipe but my son is diabetic so I use Splenda in place of the sugar and double the spices. Some times I also add a little sugar free maple flavored syrup for a more traditional taste I also bake it. I served it at our family Thanksgiving and everyone loved it. They also liked the fact it was much lower in calories.

Thank you! Thank you! Thank you! Finally! After years of the frustration of having watery sweet potatoes and not being sweet enough...I come across this recipe! Now I can serve my candied yams with pride. I never thought I'd be able to make them "candied". And I never thought to cook them in an iron skillet. DUH! This is definately a keeper for me!

My sister, Susan, is the queen of candied yams. They are the favorite dish on any table! Her secrets for stove top yams: cook the butter and sugar first to get it thick and syrupy (but don't burn it), then add the yams, this way you don't over cook the potatoes and get them all mushy and falling apart. Also make enough sugary mixture to "cover" the yams, this way you don't have to keep turning and busting them up and all mushy. If you have to, turn the yams over with a small spoon one by one and "make sure to cook on low" so they "slightly" bubble. Don't let boil vigorously, this turns the yams to mush. You won't perfect this dish on the first try, but if you master it after 3-4 times, you'll get the perfect candied yams and they will ALWAYS be requested on Thanksgiving. We don't add other flavorings, don't need to, but we do add marshmallows on top and stick in the oven just to brown. Even picky kids eat em up, enjoy!      was to cook ied yams. They were truly candied, not mushy

Southern Candied Sweet Potatoes

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 12

Cost: $1.79 /serving

Author : Pam Reed

Ingredients

Instructions

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