Southern Candied Sweet Potatoes (often called “Candied Yams” in the South, even though they are technically sweet potatoes) aren’t just a side dish—they are practically a dessert that snuck onto the dinner plate.
The goal here isn’t a dry baked potato; it’s a tender, translucent slice swimming in a thick, buttery, cinnamon-spiced syrup that has “candied” the edges of the potato.
Prep time: 15 mins | Cook time: 45–60 mins
1. The Ingredients
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The Star: 3–4 large Sweet Potatoes (peeled and sliced into ½-inch thick rounds).
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The “Liquid Gold” Sauce:
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1 cup Granulated sugar.
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½ cup Brown sugar (packed, for that deep molasses flavor).
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½ cup (1 stick) Unsalted butter (sliced into pats).
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1 tbsp Vanilla extract.
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The Spices:
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1 tsp Ground cinnamon.
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¼ tsp Ground nutmeg.
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¼ tsp Ground ginger (the secret to cutting the sweetness).
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¼ tsp Salt.
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The “Zest” (Optional): 1 tsp Orange zest or a splash of orange juice.
2. Step-by-Step Instructions
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