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Candied Sweet Potatoes final shot
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Candied Sweet Potatoes

Tender sweet potato rounds simmered in a buttery brown sugar glaze right on the stovetop.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 servings
Calories: 300kcal

Ingredients

For the Candied Sweet Potatoes

  • 3 pounds sweet potatoes about 4 medium, peeled, cut into 1-inch rounds
  • 1/2 cup unsalted butter 1 stick
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup water or orange juice
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans chopped, optional
  • 1 cup mini marshmallows optional

Instructions

Cook the Sweet Potatoes

  • Peel the sweet potatoes and cut into 1-inch-thick rounds, as evenly as you can.
  • Melt the butter in a large, deep skillet over medium heat.
  • Add the sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and water or orange juice.
  • Bring to a simmer, then cover and reduce the heat to medium-low. Cook 20 minutes, gently turning the potatoes once or twice.

Finish

  • 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.
  • Remove from the heat and stir in the vanilla. Scatter with toasted pecans, or cover the pan for 2 minutes with mini marshmallows on top to soften them before serving.

Notes

Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of water, or in the microwave.