Southern Candied Sweet Potatoes
Ingredients:
- 4 large sweet potatoes, peeled and sliced into ½-inch rounds
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- (Optional) A pinch of ground ginger or cloves for extra warmth
Instructions:
- Prepare the sweet potatoes:
Peel the sweet potatoes and cut them into ½-inch thick rounds. Rinse them briefly and pat dry with paper towels. - Melt the butter and sugars:
In a large, deep skillet or saucepan, melt the butter over medium heat.
Add granulated sugar, brown sugar, and water, stirring until the sugars dissolve and the mixture becomes smooth and slightly syrupy. - Add seasonings:
Stir in the vanilla extract, cinnamon, nutmeg, and salt. (Add optional ginger or cloves if using.) Mix well. - Add sweet potatoes:
Carefully place the sweet potato slices into the syrup mixture. Use a spatula to coat each piece evenly. - Simmer slowly:
Reduce heat to low, cover the pan, and simmer for 45–60 minutes, stirring occasionally to prevent sticking or burning.
The syrup will gradually thicken and the sweet potatoes will become tender and caramelized. - Finish and serve:
Once the sweet potatoes are fork-tender and glossy with thick syrup, remove them from heat.
Let them sit for about 10 minutes before serving to allow the syrup to set slightly.
Serving Tips:
- Serve warm as a side dish with baked ham, fried chicken, turkey, or roast beef.
- Add toasted pecans or mini marshmallows on top for a festive touch!
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave until warmed through.
