Description
This Southern Candied Sweet Potatoes recipe offers a deliciously rich and sweet side dish featuring tender sweet potatoes coated in a buttery, spiced sugar glaze. Perfect for holiday meals or comforting everyday dinners, these candied sweet potatoes are slow-cooked in a skillet to develop a deep, caramelized flavor with warm cinnamon and nutmeg spices.
Ingredients
Scale
Ingredients
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup butter
- 6 sweet potatoes, peeled and sliced
- 1 tablespoon vanilla extract
Instructions
- Mix Sugar and Spices: In a small bowl, combine the white sugar, ground cinnamon, ground nutmeg, and a pinch of salt. This mixture will create the sweet and aromatic coating for the potatoes.
- Melt Butter and Coat Potatoes: In a large skillet over medium heat, melt the butter. Once melted, add the peeled and sliced sweet potatoes, stirring gently to ensure they are fully coated with the butter.
- Add Sugar Mixture: Sprinkle the prepared sugar and spice mixture evenly over the butter-coated sweet potatoes. Stir well to distribute the sugar blend throughout the potatoes.
- Cover and Reduce Heat: Cover the skillet with a lid and turn the heat down to low to allow slow cooking without burning the sugar.
- Cook Until Candied: Cook the sweet potatoes for approximately 1 hour, stirring occasionally. During this time, the sauce will darken and thicken, candied around the potatoes which should become tender but retain a slight firmness around the edges.
- Add Vanilla and Serve: Stir in the tablespoon of vanilla extract for a final touch of flavor, then serve the candied sweet potatoes warm as a delightful side dish.
Notes
- Use a large heavy-bottomed skillet to prevent scorching during the slow cooking process.
- Stir occasionally to prevent sticking and even caramelization.
- Adjust cooking time slightly if sweet potatoes are cut thicker or thinner.
- For extra flavor, consider adding a splash of orange juice or zest along with the vanilla extract.
- This dish pairs wonderfully with roasted meats or a holiday turkey dinner.
