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Southern Candied Sweet Potatoes

This side is a sweet, buttery, and plate-licking good.
Course Side Dish
Cuisine American, southern, Western
Prep Time 10 minutes
Cook Time 1 hour
Servings 8
Calories 373kcal


  • 4 lbs (1.81 kg) sweet potatoes
  • 4 Tbsp butter
  • 1 cup (198g) packed light brown sugar
  • 3 Tbsp maple syrup
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice (pimento)


  • Preheat oven to 350 F / 176 C.
  • Use a sharp knife to peel and slice sweet potatoes.
  • Arrange the sweet potato slices in a casserole dish.
  • Melt butter in a saucepan, then add in the brown sugar, maple syrup, water, vanilla, cinnamon, nutmeg, and allspice. Stir to combine.
  • Pour mixture over potato slices and cover the casserole with aluminum foil.
  • Bake for 20 minutes, then remove the foil and bake uncovered for another 40-50 minutes, until sweet potatoes are soft.


Recipe Tips

  • Try to cut the sweet potatoes about the same thickness to help them cook evenly.
  • Try to make sure all of the sweet potatoes are covered in the liquid before they start cooking.
  • Check to make sure your sweet potatoes are cooked through before removing this dish from the oven. If they are still firm, then continue cooking them.
  • If this start to burn when you’re cooking them uncovered, your dish may be too close to the heating element of your oven.
  • This recipe is most tasty when using fresh sweet potatoes, so I don’t recommend using canned sweet potatoes.
  • If you’re looking for a varying texture, feel free to toss the smaller ends of the sweet potatoes in the mix to have a few mushier bites with your slightly firmer, thicker bites.

Serving Suggestions



Calories: 373kcal | Carbohydrates: 78g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 183mg | Potassium: 818mg | Fiber: 7g | Sugar: 41g | Vitamin A: 32350IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 2mg