Candied Sweet Potatoes

Here’s a classic Candied Sweet Potatoes recipe—simple, buttery, and perfect as a comfort or holiday side 🍠

Ingredients

• 3–4 large sweet potatoes (about 3 lb), peeled and sliced into ½-inch rounds

• ½ cup brown sugar (light or dark)

• ¼ cup granulated sugar

• ½ cup unsalted butter (1 stick), cut into pieces

• ¼ cup water or orange juice

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg (optional)

• ¼ tsp salt

• 1 tsp vanilla extract

• Optional: ½ cup mini marshmallows or pecans (for topping)

Instructions

1. Preheat oven to 350°F (175°C).

2. Arrange sweet potatoes evenly in a greased baking dish.

3. Make the syrup:
   In a saucepan over medium heat, combine butter, brown sugar, granulated sugar, water (or orange juice), cinnamon, nutmeg, and salt. Stir until butter melts and mixture is smooth.

4. Pour sauce evenly over sweet potatoes. Cover tightly with foil.

5. Bake for 30 minutes.

6. Uncover, baste, and continue baking for another 25–35 minutes, basting every 10 minutes, until potatoes are fork-tender and glazed.

7. Finish: Stir in vanilla during the last 5 minutes.

   • Add marshmallows for the last 10 minutes if using.

8. Rest 5 minutes before serving so the sauce thickens slightly.

Tips & Variations

• For deeper flavor: swap water for orange juice or apple cider

• Less sweet: reduce total sugar by ¼ cup

• Southern-style: add a pinch of cloves or allspice

If you want a stovetop version, vegan option, or extra-syrupy Southern style, tell me!