Candied sweet potatoes are one of the most iconic comfort dishes, celebrated for their soft texture, deep sweetness, and warm spices. What makes them unique is the way the sweet potatoes gently simmer in a buttery, cinnamon-infused syrup that thickens into a glossy glaze. The result is a dish that feels warm, nostalgic, and absolutely irresistible. Whether served on holidays, Sunday dinners, or as a special treat, candied yams always bring people back for seconds.
This recipe stays true to the traditional method—slow cooking, no shortcuts, no marshmallows, just pure, classic, syrupy perfection.
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INGREDIENTS
For 4–6 servings
- 4 large sweet potatoes (orange flesh preferred)
- ½ cup unsalted butter
- 1 cup brown sugar (light or dark, both work)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional but delicious)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ¼ cup water or orange juice (optional for extra flavor)
- Optional: A pinch of ground cloves for deeper spice
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STEP 1 — Prepare the Sweet Potatoes
Wash and peel the sweet potatoes thoroughly. Slice them into thick rounds, about ½ to ¾ inch thick, just like in your picture. This thickness is important—too thin and they fall apart, too thick and they won’t fully absorb the syrup.
Place the slices in a bowl of cold water until ready to use. This prevents oxidation and removes some starch so the syrup coats better.
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STEP 2 — Start the Syrup
In a large, deep skillet or heavy-bottom pot, melt the butter over medium heat. Once melted, add the brown sugar and granulated sugar. Stir slowly until the sugar starts dissolving into the butter.
The mixture will look grainy at first—this is normal. As it heats, it transforms into a silky caramel base.
Add the cinnamon, nutmeg, salt, and ginger if using. Stir again to distribute the spices evenly. Your kitchen will already start smelling incredible.
Pour in ¼ cup water or orange juice.
- Water creates a classic syrup
- Orange juice adds brightness and a hint of fruitiness
Both are excellent, so choose based on your taste preference.
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STEP 3 — Add the Sweet Potatoes
Drain the sweet potato slices from the water and gently pat them dry. Place them directly into the bubbling syrup, arranging them in a single even layer as much as possible.
Using a spoon, gently coat the tops with syrup.
Once the sweet potatoes are fully coated, cover the pot with a lid, reduce the heat to medium-low, and let them simmer for 15 minutes.
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STEP 4 — Slow Cook Until Perfectly Tender
Remove the lid and carefully flip each sweet potato slice so both sides cook evenly.
Add the vanilla extract, letting the scent infuse into the syrup.
Continue to simmer uncovered for 30–40 minutes, or until:
- The sweet potatoes are tender but not mushy
- The syrup thickens into a glossy caramel glaze
- The slices take on a deep golden-orange color
During this time, spoon syrup over the tops occasionally. This helps glaze them beautifully, just like the ones in your image.
If at any point the syrup becomes too thick, you can add 1–2 tablespoons of water to loosen it.
If the syrup seems too thin toward the end, simply reduce it a bit longer.
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STEP 5 — Finishing Touches
Once the sweet potatoes are soft and coated in a thick glaze, remove them from the heat.
The syrup will continue to thicken slightly as it cools.
Taste and adjust if needed:
- Add a pinch of salt to enhance sweetness
- Add a sprinkle of cinnamon for warmth
- Add a touch of butter to make the glaze silkier
This dish is traditionally rich and sweet, so don’t hesitate to let it be indulgent.
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SERVING SUGGESTIONS
Candied sweet potatoes are excellent served with:
- Roasted chicken
- Fried or baked turkey
- Grilled meats
- Holiday spreads
- Barbecue dinners
They can also be enjoyed on their own as a dessert-like side dish.
For extra flair:
- Sprinkle a bit of flaky sea salt
- Add toasted pecans
- Add a drizzle of honey
- Serve with a scoop of vanilla ice cream (trust me!)
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PRO TIPS FOR BEST RESULTS
1. Do NOT boil sweet potatoes separately.
Traditional candied yams rely on slow absorption—cooking them inside the syrup allows flavor to penetrate deeply.
2. Don’t stir too much.
Sweet potato slices can break easily. Flip gently with a spatula.
3. Low and slow is key.
The syrup needs time to thicken without burning.
4. Use a wide pan.
More surface area means better caramelization and more even coating.
5. Let them rest before serving.
When the dish cools slightly, the syrup becomes thicker and stickier—perfect texture.
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WHY THESE SWEET POTATOES ARE IRRESISTIBLE
This method creates sweet potatoes that are:
- Soft but not mushy
- Perfectly glazed
- Deeply flavored with warm spices
- Buttery and rich
- Naturally sweet without artificial shortcuts
They are nostalgic, soul-warming, and delicious every time.