Easy Candied Sweet Potatoes (Ready in 55 Minutes)

These candied sweet potatoes are the easy, no-fuss Thanksgiving side that somehow always disappears first. Tender rounds of sweet potato simmer right in a buttery brown sugar glaze on the stovetop until they’re fork-tender and coated in a thick, syrupy sauce. No marshmallows required, though we won’t stop you.

Why You’ll Love These Candied Sweet Potatoes

It’s a one-pan, stovetop side, so you free up valuable oven space for everything else on Thanksgiving day.

The glaze is genuinely candy-like — butter, brown sugar, and warm spices reduce right in the pan until the sweet potatoes are coated in something close to caramel.

It’s endlessly adjustable: dial the sweetness up or down, add pecans, or finish with marshmallows depending on who’s coming to dinner.

What You’ll Need

• Sweet potatoes — cut into even 1-inch rounds so they cook at the same rate.
• Butter — the base of the glaze; use unsalted so you can control the salt.
• Brown sugar — packed, for the deep molasses-y sweetness that makes the dish taste “candied.”
• Cinnamon and nutmeg — warm spices that keep the dish tasting like fall, not just sugar.
• Water or orange juice — thins the glaze just enough to coat every piece; orange juice adds a little brightness.
• Vanilla — stirred in at the end to round out the flavor.

How to Make Candied Sweet Potatoes

1. Slice the sweet potatoes. Peel 3 pounds sweet potatoes (about 4 medium) and cut into 1-inch-thick rounds, as evenly as you can.
2. Melt the butter. Melt ½ cup (1 stick) butter in a large, deep skillet over medium heat.
3. Add everything else. Add the sweet potatoes, ¾ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt, and ½ cup water or orange juice.
4. Simmer covered. Bring to a simmer, then cover and reduce the heat to medium-low. Cook 20 minutes, gently turning the potatoes once or twice.
5. Uncover and glaze. Remove the lid and continue cooking 15 to 20 minutes, spooning the sauce over the potatoes every few minutes, until they’re fork-tender and the glaze has thickened.
6. Finish. Remove from the heat and stir in 1 teaspoon vanilla. Scatter with toasted pecans, or cover the pan for 2 minutes with mini marshmallows on top to soften them before serving.

Tips for Perfect Candied Sweet Potatoes

• Cut them even. Uneven pieces cook unevenly — some will fall apart while others are still firm. Aim for rounds of the same thickness.
• Turn gently. Sweet potatoes get soft and fragile once tender, so use a spatula and turn them gently to keep the rounds intact.
• Don’t rush the glaze. The uncovered simmer at the end is what thickens the sauce — resist pulling it early or you’ll end up with a thin, watery syrup instead of a glaze.

Variations

• Marshmallow-topped — scatter mini marshmallows over the top for the last 2 minutes, covered, until melted and gooey.
• Extra crunch — stir in ½ cup toasted pecans or walnuts right at the end.
• Orange-spiced — use orange juice instead of water and add a pinch of orange zest for a brighter, citrusy glaze.
• Turn leftovers into breakfast: mash and swirl them through oatmeal, or pile them next to our Sweet Potato Muffins for a very sweet-potato-forward brunch.

What to Serve With Candied Sweet Potatoes

This is a Thanksgiving table regular, so it goes with basically everything — turkey, ham, stuffing, green beans, all of it.

For dessert right after, keep the sweet potato theme going with our Sweet Potato Cheesecake — it’s a fun way to bookend the meal.

If you want a bread on the table too, our Cranberry Orange Loaf pairs nicely with the same warm, spiced flavors.

Frequently Asked Questions

Can I make candied sweet potatoes ahead of time? Yes. Cook through the glazing step, then cool and refrigerate for up to 2 days. Reheat gently in a skillet with a splash of water, then stir in the vanilla and any toppings just before serving.

Aren’t sweet potatoes and yams the same thing? In the US, most grocery store “yams” are actually a variety of sweet potato, so the two names are often used interchangeably. True yams are a different, starchier vegetable that’s less common outside specialty stores.

Can I use canned sweet potatoes? Fresh is best here since canned sweet potatoes are already soft and can turn mushy in the glaze. If that’s what you have, cut the covered simmering time to about 5 minutes, just to warm them through.

How do I store leftover candied sweet potatoes? Store leftovers covered in the fridge for up to 4 days. They reheat well in a skillet over low heat or in the microwave.

Final Thoughts

There’s a reason this dish shows up on so many Thanksgiving tables year after year — it’s simple, it’s a little indulgent, and it turns an everyday vegetable into something that tastes like dessert.

Once you’ve made this from scratch on the stovetop, the canned version won’t tempt you again.