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Stovetop Candied Sweet Potatoes Recipe

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4 from 47 reviews

This classic stovetop candied sweet potatoes recipe offers a luscious blend of tender sweet potatoes caramelized in a buttery, spiced brown sugar glaze with a hint of orange juice. Enhanced with warm cinnamon, nutmeg, and ginger, and optionally complemented by tart dried cranberries and crunchy chopped pecans, this dish is a perfect sweet and cozy side for holiday meals or any comforting dinner.

Ingredients

Sweet Potatoes

  • 2 pounds sweet potatoes

Candied Glaze

  • 1 stick butter (4 ounces)
  • 1 cup light or dark brown sugar
  • 1/2 cup orange juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Optional Add-Ins

  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans

Instructions

  1. Prepare sweet potatoes: Wash, peel, and slice the sweet potatoes into 1/2 inch thick medallions to ensure even cooking and thorough caramelization.
  2. Melt butter: In a large skillet over medium heat on the stovetop, melt the stick of butter completely to form the base of the glaze.
  3. Create sugar glaze: Reduce heat to low, add the brown sugar, and stir continuously until the sugar dissolves into the melted butter. Stir in orange juice and all the spices—cinnamon, nutmeg, ginger, and salt—and let the mixture come to a gentle simmer, allowing the spices to fully infuse the glaze.
  4. Add sweet potatoes: Carefully place the sliced sweet potatoes into the skillet, making sure each piece is thoroughly coated with the sugar and butter mixture. Stir gently every 5 minutes for the first 15 minutes, turning the slices to prevent sticking and promote even cooking.
  5. Continue cooking: Maintain a gentle simmer and keep stirring occasionally for an additional 10 to 15 minutes, ensuring the sweet potatoes soften and the glaze thickens without sticking to the pan.
  6. Add cranberries (optional): Once the sweet potatoes start to caramelize and become fork-tender, stir in dried cranberries if using. Continue cooking for about 5 minutes until cranberries plump slightly.
  7. Finish and serve: Remove from heat and let cool for at least 5 minutes. Stir in chopped pecans if desired before serving to add a crunchy texture to the finished dish.

Notes

  • You can use either light or dark brown sugar; dark brown sugar will give a deeper molasses flavor.
  • Be sure to keep the heat low during cooking to avoid burning the sugar glaze.
  • Chopping pecans and adding them just before serving ensures they stay crunchy.
  • For a citrus twist, fresh orange zest can be added to the glaze.
  • This dish pairs wonderfully with roasted meats or as part of a holiday feast.

Find it online: https://justsosavory.com/stovetop-candied-sweet-potatoes-recipe/