A classic Thanksgiving side dish, this sweet potato recipe is simple and sweet with warm spices, a buttery syrup and crunchy pecans. It can be made ahead and is cooked on the stovetop. They're a southern staple for the holidays that also works with yams.
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Sweet side dish
This is a quick and easy idea to add a sweet casserole dish as part of your Thanksgiving side dishes or another holiday meal. Or, you are just looking for a new addition to your sweet potato recipes.
That was my case for sweet sides: as much as I love this ingredient, I didn't have many options except for the classic sweet potato pecan casserole and the very pretty hasselback roasted sweet potatoes.
It's a dish that doesn't rely on fancy ingredients or complicated techniques, so of course, it had to find its way into the holiday table.
Whether you call them candied sweet potatoes, southern candied yams or sweet potato casserole, the essence remains the same: tender sweet potatoes (or yams) in a spiced sweet, buttery sauce.
It's a dish that celebrates the simplicity of home cooking, where a handful of simple ingredients can create something truly special for the holiday season. There's something comforting about recipes that have stood the test of time. Old-fashioned candied sweet potatoes have been gracing dinner tables for generations.
FAQ
Yes, you can make them ahead of time. Prepare the dish as usual, let cool, transfer to a baking dish, cover and refrigerate. When you're ready to serve, warm them in the oven until heated through. Or just let them come to room temperature.
Yes, peeling the sweet potatoes is necessary. The skin can be tough and doesn't caramelize like the flesh, so removing it ensures a smoother texture in the final dish.
Yes, you can. They all have slight variations in texture and flavor, but this recipe works with all of them.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Fresh sweet potatoes: orange-fleshed are sweeter and more eye-catching, as are yams. But white sweet potatoes can also be used.
- Dark brown sugar: you can use light, but it has a weaker molasses flavor.
- Cinnamon: any ground cinnamon you normally use works fine.
- Nutmeg: buy it already ground or grind nutmeg pods (my choice).
- Orange: use fresh orange juice and orange zest.
Variations & substitutions
- Pumpkin pie spice: use it instead of the cinnamon and nutmeg. It can be a homemade pumpkin mix or from the grocery store.
- Spicy: cut through the sweetness by adding a dash of cayenne pepper.
- Other vegetables: the buttery caramel toffee flavor of the syrup goes well with pumpkin, butternut squash and different root vegetables like carrots and parsnips.
How to choose sweet potatoes or yams
- Skin: should be mostly smooth and free from bruises, blemishes, or spots.
- Firmness: when you gently squeeze them, they should feel firm and not too soft. Avoid any that feel mushy or have soft spots, as these may be overripe or damaged.
- Size and shape: even-sized sweet potatoes are easier to slice or dice evenly. Smaller ones tend to be sweeter and better for candying.
- No sprouting: check for any sprouts or shoots emerging from the sweet potatoes. These indicate that they are older and may not be as fresh.
Steps to make it
These are Southern candied sweet potatoes, so expect them to be sweet.
You can start by adding less sugar than specified and check before adding the sweet potatoes. The same goes for the orange zest.
How thick should you slice the sweet potatoes? Aim for slices that are about ¼ to ½ inch thick. This thickness allows them to cook evenly and absorb the sweet glaze effectively.
Syrup
It's as easy as combining all the ingredients except the sweet potato pieces. The butter and sugars melt and are incorporated into the spices and orange.
Sweet potatoes
The sweet potato pieces are diced and cooked until soft or to your liking.
I like small pieces, but you can cut wedges or other shapes.
Thicker syrup
Remove the potato pieces with a slotted spoon and let the syrup reduce over medium-low heat to your liking. Serve with the reserved sweet potatoes.
Serving old-fashioned sweet potatoes
They're the perfect side dish for the Thanksgiving table, along with:
- Roast turkey or chicken.
- Cranberry sauce.
- Bread rolls.
- Mashed potatoes.
- Green beans.
- Stuffing.
- Cornbread.
Other options:
- Ham: whether it's a holiday ham or a baked ham for any occasion, the combination of sweet and salty flavors is wonderful.
- Pork: dishes like roasted pork loin and pork chops work well with candied sweet potatoes. The contrast in flavors is a winning combination.
- Meatless options: If you're serving a vegetarian buffet meal, consider pairing these sweet potatoes with dishes like stuffed acorn squash, lentil loaf, or a hearty vegetable stir-fry.
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Candied Sweet Potatoes (old fashioned recipe)
Ingredients
- 3 pounds sweet potatoes
- ½ cup unsalted butter
- ½ cup brown sugar, I like dark, but light can also be used
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons orange juice
- ½ teaspoon orange zest
- ½ cup pecans, coarsely chopped
Instructions
- Peel and chop 3 pounds sweet potatoes into ¾ inch cubes. Set them aside.
- Place ½ cup unsalted butter, ½ cup brown sugar, ½ cup white sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, ½ teaspoon orange zest and 2 tablespoons orange juice in a medium saucepan and cook over low heat until the sugar has dissolved.
- Incorporate the sweet potato pieces and stir to coat.
- Cover with a lid and cover over medium heat for 15 -20 minutes or until potatoes are fork-tender. Cooking them with the lid on will create a liquid caramel that coats the potatoes. If you prefer a thicker caramel, you can cook them uncovered for an additional 5 minutes to reduce the liquid.
- Once the sweet potatoes are cooked, transfer them to a serving dish and serve them warm with ½ cup pecans (toasted or raw).
- For a thicker syrup, remove the potato pieces with a slotted spoon and let the syrup reduce over medium-low heat to your liking. Serve with the reserved sweet potatoes.
- For optional garnishes, you can sprinkle some fresh rosemary, a pinch of sea salt.
- Store leftovers in the refrigerator in an airtight container or covered with plastic wrap for 3-4 days. Reheat before eating.
Notes
Skin: should be mostly smooth and free from bruises, blemishes, or spots.
Firmness: when you gently squeeze them, they should feel firm and not too soft. Avoid any that feel mushy or have soft spots, as these may be overripe or damaged.
Size and shape: even-sized sweet potatoes are easier to slice or dice evenly. Smaller ones tend to be sweeter and better for candying.
No sprouting: check for any sprouts or shoots emerging from the sweet potatoes. These indicate that they are older and may not be as fresh. To make ahead: prepare the dish as instructed, let cool, transfer to a baking dish, cover and refrigerate. When you're ready to serve, warm them in the oven until heated through. Or just let them come to room temperature.
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