Southern Candied Sweet Potatoes From Scratch
At Thanksgiving, my family always made yams from a can, topped with brown sugar and marshmallows. I was never a fan. I love baked sweet potatoes, with a little cinnamon sugar and butter, but with a turkey in the oven, it’s hard to bake them. So I experimented a bit, and came up with a great stove top variety of Southern Candied Sweet Potatoes that is amazing and delicious. And you serve it up with a beautiful cinnamon caramel sauce, that cooks right in the pan. The best part is that it is completely fresh, nothing from a can, and it can cook right along side everything else. I think Southern Candied Sweet Potatoes aren’t going to be just for Thanksgiving anymore.
Simple Ingredients in Southern Candied Sweet Potatoes
Southern Candied Sweet Potatoes have just a few ingredients that come together to make the best side of potatoes you’ll ever taste. Fresh sweet potatoes, peeled and sliced thick, make the start of Southern Candied Sweet Potatoes. I love the rubies or the big, dark sweet potatoes, but you can use any sweet potato variety that you like. Butter is also a main ingredient. And I would urge you to use real butter in this recipe. It gives the potatoes a beautiful, rich flavor, and it makes the best caramel syrup. Sugar sweetens the mix. I used raw sugar, but you can use white granulated if that’s what you prefer. Lastly, cinnamon and nutmeg give the caramel and the potatoes a fantastic earthy flavor and really take this from your regular, boring sweet potatoes to something extraordinary.
- 6-8 sweet potatoes, peeled and sliced thick
- 2 C raw sugar (or granulated)
- ½ C (1 stick butter)
- dash of salt
- 1 t ground cinnamon
- ¾ t freshly ground nutmeg
- In a large saute pan, add all the ingredients. Heat to medium.
- Once the butter is melted, give it a good stir.
- Cover and simmer 30-45 minutes, stirring occasionally.
- When the potatoes are fork-tender, remove from heat. Allow to sit 5 minutes.
- Serve hot.
Keeping it Simple: Southern Candied Sweet Potatoes in the Slow Cooker
While you can’t really make Southern Candied Sweet Potatoes in the slow cooker, you can certainly make them ahead of time and heat them back up in one! That saves you time and energy on the big day, and gives you another burner on your stove to make other things. I’m going to make mine a day ahead this year, let them sit in the pan until they are room temperature to let them soak up all the delicious flavor, and then refrigerate them until about an hour before I want to serve them. Into the slow cooker they’ll go, turned on low, and when dinner is ready for the table, they will be ready as well. This year, skip the can and make a fresher dish. Southern Candied Sweet Potatoes will be a hit.