Southern Candied Sweet Potatoes with Cinnamon and Nutmeg
Traditional Southern side dish featuring tender sweet potato rounds slow-cooked in butter and sugar until caramelized and glossy. The combination of cinnamon, nutmeg, and vanilla creates a warming spice blend that complements the natural sweetness. Perfect for holiday gatherings, family dinners, or whenever you want comfort food that feels special. This version develops a rich, dark sauce that coats each piece beautifully.
Ingredients
Instructions
- 1
Assemble all ingredients
- 2
Peel sweet potatoes and slice into 1/4-inch rounds
- 3
Melt butter in large skillet over medium heat and add sweet potatoes
- 4
Combine sugar, cinnamon, nutmeg, and pinch of salt in separate bowl
- 5
Sprinkle sugar mixture over sweet potatoes and stir to coat well
- 6
Lower heat, cover skillet, and cook for about 1 hour stirring occasionally until tender and candied with thickened sauce
- 7
Stir in vanilla just before serving and serve hot
Tips
Cut sweet potatoes uniformly for even cooking and consistent caramelization throughout the dish.
Keep heat low once covered to prevent burning while allowing the sugar to slowly caramelize into a glossy sauce.
Stir gently to avoid breaking the tender sweet potato rounds while ensuring even coating of the candied sauce.
Good to Know
Refrigerate up to 4 days in covered container
Can prepare 2 days ahead and reheat gently on stovetop
Serve hot as side dish with ham, turkey, or pork
Common Mistakes
Keep heat low after covering to avoid burning the sugar and creating bitter flavors
Stir gently to prevent breaking the tender sweet potato pieces
Substitutions
Dairy-Free Swaps
General Alternatives
different warm spice profile
FAQ
Can I make these without butter?
Yes, substitute coconut oil or vegan butter using the same amount for a dairy-free version that maintains richness.
What if my sauce is too thick?
Add a tablespoon of water or orange juice and stir gently to thin the candied coating to desired consistency.
How long will these keep in the refrigerator?
Store covered for up to 4 days and reheat gently on stovetop with a splash of water if needed.