Old Fashioned Candied Sweet Potatoes (Authentic Southern Recipe!)

These old fashioned candied sweet potatoes are tender, buttery, and coated in a rich brown sugar glaze. I love how the warm spices and vanilla bring out the natural sweetness of the potatoes, making this a comforting side dish that feels like true Southern tradition.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet full of flavor. The sweet potatoes caramelize beautifully in the oven, creating a deep, rich taste that pairs perfectly with holiday meals or Sunday dinners. I also enjoy that this dish requires just a few pantry staples but tastes incredibly indulgent and nostalgic.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 medium sized sweet potatoes peeled and largely cubed
8 tablespoon unsalted butter 1 stick; melted
1 cup brown sugar
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon kosher salt

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a baking dish.
2. I arrange the cubed sweet potatoes evenly in the dish.
3. In a separate bowl, I mix together the melted butter, brown sugar, vanilla extract, cinnamon, ginger, and salt.
4. I pour the mixture over the sweet potatoes, making sure they are coated well.
5. I cover the dish with foil and bake for 30 minutes.
6. I remove the foil, stir the potatoes, and continue baking uncovered for another 25–30 minutes, or until the sweet potatoes are tender and the sauce has thickened into a glaze.
7. I give everything a gentle toss before serving warm.

Servings and Timing

This recipe makes about 6 servings. Preparation takes 15 minutes, and baking takes about 55–60 minutes, so the total time is around 1 hour and 15 minutes.

Variations

Sometimes I add a pinch of nutmeg or allspice for extra warmth. I like sprinkling chopped pecans on top before baking for a bit of crunch. For a slightly less sweet version, I cut back the brown sugar to ¾ cup. If I want to make it festive, I top the finished dish with mini marshmallows and broil for a few minutes until golden.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 325°F until hot, or I use the stovetop with a splash of water to loosen the glaze. These potatoes also reheat well in the microwave for a quick side dish.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the sweet potatoes and sauce a day ahead, then bake them just before serving.

Do I need to parboil the sweet potatoes first?

No, I don’t parboil them—baking them directly allows the glaze to soak in better.

Can I use yams instead of sweet potatoes?

Yes, I can, though the flavor will be slightly different since true yams are starchier.

Is it possible to make this recipe less sweet?

Yes, I simply reduce the sugar or balance it with a splash of lemon juice.

Can I use salted butter instead of unsalted?

Yes, but I reduce the kosher salt slightly to keep the flavors balanced.

How do I know when the sweet potatoes are done?

They should be fork-tender and coated in a glossy glaze.

Can I double this recipe for a crowd?

Yes, I just use a larger baking dish and extend the cooking time slightly.

What type of brown sugar works best?

I like using dark brown sugar for a deeper molasses flavor, but light brown sugar also works.

Can I freeze candied sweet potatoes?

Yes, I can freeze them for up to 2 months, though the texture may soften when reheated.

What can I serve these sweet potatoes with?

I usually pair them with roasted turkey, or fried chicken for a classic Southern meal.

Conclusion

I love making old fashioned candied sweet potatoes because they’re comforting, rich, and full of Southern flavor. The buttery glaze, warm spices, and tender sweet potatoes make this a timeless recipe I return to again and again, especially during the holidays.

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