Stove Top Candied Sweet Potatoes
Stove top candied sweet potatoes are a holiday classic that those with a sweet tooth always love! Plus. This easy side dish can be made up to three days ahead.
Next time, try our crispy rosemary roasted sweet potatoes!
Sweet potatoes are like the comfort food of the vegetable realm, in my opinion. They’re a little sweet, starchy and filling, and no matter how you prepare them, sweet potatoes always just taste good!
I love this simple recipe for making candied sweet potato recipes on the stove top. It’s not the fastest side dish, but arguably one of the tastiest.
This is a classic Southern recipe often served for Thanksgiving dinner, but it’s pretty amazing no matter where you serve it!
Ingredients
You only need a few simple ingredients to make this recipe:
- fresh sweet potatoes
- butter
- ground cinnamon
- grated nutmeg
- ground ginger
- pure vanilla extract
- orange juice and zest
- light or dark brown sugar
✏️ Make Ahead
Candied sweet potatoes can be made up to 3 days in advance. Store covered with plastic wrap or in an air tight container until ready to reheat and serve.
Related: Check out more great Kid Friendly Sweet Potato Recipes like this!
Storage
To Store: Leftover stovetop candied sweet potatoes should be stored in an airtight container in the fridge. They’ll keep well for 4-5 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual servings for 30-60 seconds.
Variations
- Use white sugar instead of brown sugar. The sweetness will be the same, but you’ll miss out on the molasses flavor that brown sugar has so you might want to consider a little bit of maple syrup.
- Instead of just cinnamon, try using a warm spices mix (similar to pumpkin pie spices) that also includes allspice, nutmeg, cardamom and ground ginger.
- For a pop of color and a different flavor profile, add 1 teaspoon of dried thyme to the brown sugar glaze.
🍴 Serving Suggestions
Candied sweet potatoes are a must-have for Thanksgiving dinner, of course! However, these are great for a variety of holiday meals with turkey, ham, roasted pork tenderloin, or even a sirloin roast.
Try serving them with a Roasted Chicken and Vegetables Sunday supper – it’s a perfect side dish!
Similar Recipes
Next time, try one of these delicious sweet potato recipes:
- Make Ahead Sweet Potatoes with Brown Sugar – our most popular side dish – ever!
- Maple Roasted Sweet Potatoes – caramelized sweet potatoes with maple syrup are so good.
- Sweet Potato Casserole with Mini Marshmallows – a classic side dish with the best flavor!
And for dessert, you’ll also love our sweet potato pie!
More Side Dish Recipes
Stove Top Candied Sweet Potatoes
Not ready to make this sweet potato recipe yet? Don’t forget to pin the recipe for later!
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Stove Top Candied Sweet Potatoes
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Ingredients
- 5 medium sweet potatoes about 2.5 to 3 pounds, peeled and cut into bite-size pieces
- 1 teaspoon orange zest
- 1/4 cup orange juice freshly squeezed
- 3/4 cup light brown sugar packed
- 1/2 cup water
- 8 tablespoons unsalted butter
- 1 tablespoon ground ginger
- 2½ teaspoon ground cinnamon
- 1½ teaspoon ground nutmeg
- 2 tablespoons pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- In a large skillet over medium heat, melt the butter.8 tablespoons unsalted butter
- Add the liquids, seasonings, and brown sugar. Whisk to combine.1 teaspoon orange zest, 1/4 cup orange juice, 3/4 cup light brown sugar, 1/2 cup water, 1 tablespoon ground ginger, 2½ teaspoon ground cinnamon, 1½ teaspoon ground nutmeg, 2 tablespoons pure vanilla extract
- Carefully add the sliced sweet potatoes. Stir to combine so that the sweet potatoes become coated in the butter and brown sugar mixture.5 medium sweet potatoes
- Cover and cook for 25 minutes over medium-low heat, stirring occasionally or until the sweet potatoes are fork tender. (Cooking time will vary depending on the size of the sweet potato pieces.).
- Remove the lid and continue to cook for about another 5-10 minutes or until the liquid becomes a syrup consistency.
- Season with salt and pepper and serve warm.1 teaspoon kosher salt, 1 teaspoon black pepper
Equipment
- Stock Pot
Notes
Nutrition
