This candied sweet potato recipe is one of those timeless side dishes that never goes out of style. It’s a true classic that brings warm, cozy flavor to the table and always feels right for both everyday family dinners and special holiday meals.
Made right on the stovetop with just a few pantry staples, this recipe is wonderfully simple but delivers big comfort in every bite. The sweet potatoes cook until perfectly soft and tender, soaking up all that rich, buttery sweetness as they caramelize.
What makes this dish so irresistible is the texture and flavor. The potatoes turn soft and silky, coated in a glossy, sweet sauce that’s buttery, rich, and full of classic homemade flavor.
It’s the kind of side dish that pairs beautifully with just about any main course. Serve it alongside turkey, ham, chicken, prime rib, or any holiday spread when you want something warm, sweet, and comforting on the plate.
This is one of those dependable recipes you’ll find yourself making again and again. Simple, traditional, and packed with cozy flavor, it’s a candied sweet potato dish that always feels like home.
This candied sweet potato recipe is a true classic. Whether you're cooking for the family or looking for a traditional side for the holidays, this dish comes together on the stovetop with a few pantry staples. They’re soft, buttery, extra saucy, caramelized, and sweet. 1. Preheat the oven to 350 degrees F (175 degrees C). Let us know if you liked this recipe. Try the other recipe categories as well!Classic Candied Sweet Potatoes
Ingredients
Instructions
2. Place a steamer basket in a large pot and bring 2 inches of water to a boil. Place whole sweet potatoes in the steamer basket and cover. Cook until tender, about 30 minutes. Drain and cool.
3. Peel and slice sweet potatoes lengthwise into 1/2-inch slices. Place in a 9x13-inch baking dish.
4. Melt brown sugar, butter, water, and salt in a small saucepan over medium heat. When the sauce is bubbly and sugar is dissolved, pour over the potatoes.
5. Bake in the preheated oven for 1 hour, occasionally basting the potatoes with the brown sugar sauce.Notes
Skip to Recipe