Southern Candied Sweet Potatoes

Southern Candied Sweet Potatoes: A Classic Comfort Dish

Indulge in the irresistible charm of Southern Candied Sweet Potatoes, where humble root vegetables transform into a caramelized masterpiece. This beloved Southern dish brings warmth and nostalgia to any gathering, perfectly complementing your chicken pot pie with biscuit crust or holiday feast.

Whether you're planning a festive celebration or craving soul-warming comfort food, these candied sweet potatoes deliver a perfect balance of flavors. The natural sweetness of the potatoes mingles with brown sugar and warm spices, creating a dish that's both elegant and comforting.

Southern Candied Sweet Potatoes: A Time-Honored Tradition

These candied sweet potatoes represent generations of Southern cooking expertise, much like our Old Fashioned Cornbread Dressing. The technique of slowly cooking sweet potatoes in a buttery syrup creates an unforgettable side dish that's sure to become a family favorite.

The magic happens when tender sweet potato slices bathe in a rich, spiced syrup that reduces to a glossy glaze. For a complete Southern feast, serve alongside Best Smothered Chicken Breast and watch your guests swoon with delight.

Pro Tips for Perfect Southern Candied Sweet Potatoes

1. Slice with Precision: Cut your sweet potatoes into uniform ¼-inch rounds to ensure even cooking and proper caramelization.
2. Temperature Control: Maintain medium-low heat throughout cooking to prevent the sugar from burning while allowing it to caramelize perfectly.
3. Basting Technique: Regularly spoon the syrup over the potatoes during baking for an even glaze and maximum flavor absorption.
4. Rest Before Serving: Let the dish stand for 5-10 minutes after baking to allow the syrup to thicken slightly.
5. Storage Strategy: Keep leftovers in an airtight container for up to 3 days, reheating gently to maintain the syrup's consistency.

Southern Candied Sweet Potatoes Recipe

• Preparation time: 15 minutes
• Cooking time: 65 minutes
• Servings: 6-8
• Equipment: 9x13 inch baking dish, medium saucepan, aluminum foil

Looking for more Southern comfort? Try our Paula Deen's Green Bean Casserole for another classic side dish that pairs beautifully with these sweet potatoes.

Ingredients:

• 4 large sweet potatoes (about 3 pounds), peeled and sliced into ¼-inch rounds
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup unsalted butter
• ¼ cup water
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Directions:

1. Preheat and Prepare: Set your oven to 350°F (175°C). Arrange the sliced sweet potatoes in an even layer in your baking dish.
2. Create the Syrup: In a medium saucepan over medium heat, combine both sugars, butter, and water. Stir continuously until the butter melts and sugars dissolve completely.
3. Add Seasonings: Whisk in the cinnamon, nutmeg, vanilla extract, and salt. Let the mixture simmer for 2 minutes until slightly thickened.
4. Combine Components: Pour the hot syrup evenly over the arranged sweet potato slices, ensuring each piece gets coated.
5. First Bake: Cover the dish tightly with aluminum foil and bake for 40 minutes.
6. Final Glazing: Remove the foil and continue baking for 20-25 minutes more, or until the potatoes are fork-tender and the syrup has thickened to a beautiful glaze.

Storage Solutions

Want to prepare ahead? These candied sweet potatoes can be made up to 2 days in advance. Simply reheat in a 325°F oven until warmed through, about 20 minutes. The dish freezes well for up to 3 months when stored in an airtight container.

For an elegant holiday spread, serve these Southern Candied Sweet Potatoes alongside Best Ultimate Slow Cooker Beef Stew for a memorable feast that combines traditional flavors with modern convenience.

Transform ordinary sweet potatoes into an extraordinary side dish that captures the essence of Southern hospitality. This recipe proves that sometimes the simplest ingredients, when treated with care and attention, can create the most memorable dishes.

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