Granny’s Candied Sweet Potatoes: The Southern Recipe That Tastes Like Pie
When I think of a truly comforting, celebratory side dish, my mind immediately goes to these Granny’s Candied Sweet Potatoes. This isn’t just a recipe; it’s a piece of culinary history passed down through generations. Forget the complicated casseroles—this simple, skillet-cooked method results in sweet potatoes that are meltingly tender, coated in a dark, rich, buttery syrup that tastes like the best parts of a caramel and cinnamon bun combined.
It’s the recipe my grandmother served at every single holiday gathering, and the first dish to disappear from the table. The deep, warm spices of cinnamon and nutmeg, combined with the pure sweetness of the sugar and butter, transform humble sweet potatoes into a decadent, irresistible treat.
Why I Love This Recipe
I’ve made a lot of sweet potato recipes over the years, but this one is the champion for a few key reasons:
- The Texture: Cooking the potatoes low and slow in a covered skillet creates a steamy environment that makes them incredibly tender, nearly spoonable.
- The Glaze: That long simmer develops a dark, thick, luscious glaze—it’s not watery like some candied potato recipes. It clings to every slice and is pure gold.
- Simplicity: It uses ingredients you likely already have in your pantry. No weird additions, just pure, honest flavor. It’s comforting in its predictability and always delivers.
- Versatility: While it’s a holiday staple, it’s easy enough to make on a weeknight. It pairs with anything from a simple roast chicken to a holiday turkey. For a great weeknight pairing, try it alongside my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter—a surprising but delicious pairing!
Ingredients
| Ingredient | Quantity | Notes |
| Sweet potatoes | 5-6 | Peeled and sliced into 1/2-inch thick rounds or half-moons. |
| White sugar | 2 cups | This creates the thick, rich glaze. |
| Ground cinnamon | 1 tsp | Use high-quality cinnamon for the best aroma. |
| Ground nutmeg | 1 tsp | Freshly grated nutmeg offers a brighter flavor. |
| Salt | 1 pinch | Crucial for balancing the sweetness. |
| Butter | 1/2 cup (1 stick) | Unsalted is preferred, but salted works if you adjust the pinch of salt. |
| Vanilla extract | 1 tbsp | Added at the end for a beautiful aromatic finish. |
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Swaps and Notes
- Sweetener Swap: You can replace up to half of the white sugar with brown sugar or maple syrup for a deeper, molasses-like flavor.
- Spice Boost: Add a pinch of ground cloves or allspice for a more complex, autumnal warmth.
- Butter Alternative: For a non-dairy version, you can successfully swap the butter for a good quality vegan butter alternative or coconut oil, though the flavor will change slightly.
- Slicing: Keep the sweet potato slices uniform in size (1/2 inch is ideal) so they cook evenly.
Instructions: Steps for the Recipe
Follow these simple steps to recreate Granny’s famous side dish:
1. Prepare the Spice Mixture
In a small bowl, thoroughly combine the 2 cups of white sugar, 1 tsp of ground cinnamon, 1 tsp of ground nutmeg, and a pinch of salt. Set this aside.
2. Melt the Butter and Add Potatoes
Melt the 1/2 cup of butter in a large, heavy-bottomed skillet (cast iron is perfect) over medium heat. Once melted, add the sliced sweet potatoes and stir gently to ensure every slice is evenly coated with the butter.
3. Sprinkle and Coat
Sprinkle the entire sugar-spice mixture over the potatoes in the skillet. Stir well and thoroughly to distribute the sugar and spices. It will look like a lot of sugar—that’s exactly what you want for the thick glaze!
4. Simmer to Perfection
Cover the skillet tightly. Reduce the heat to low and cook for a full hour. This low and slow cooking is key. Stir the potatoes gently every 15 to 20 minutes to prevent sticking and ensure they are bathing in the developing syrup. The potatoes are done when they are fork-tender and the sugar mixture has melted down into a thick, dark, and glossy syrup.
5. Finish and Serve
Just before serving, remove the skillet from the heat and stir in the 1 tablespoon of vanilla extract. Serve warm with plenty of the delicious glaze spooned over the top.
Tips for Success
- Go Low and Slow: Do not rush the cooking process. If you try to cook them on medium heat, the sugar will caramelize too quickly and burn before the potatoes are tender. Keep the heat on LOW.
- The Right Skillet: Use a skillet with a tight-fitting lid. The lid traps the moisture, which helps the potatoes steam and become tender. A heavy-bottomed pan, like cast iron, is best for even heat distribution.
- Don’t Over-Stir: Stir gently and just enough to prevent sticking. Too much stirring will cause the tender potatoes to break apart into mush.
- Check Tenderness: After about 45 minutes, check the potatoes with a fork. They should offer very little resistance. If they are still firm, continue cooking until fully tender.
Serving Suggestions and Pairings
This rich, sweet side dish is a fantastic counterpoint to savory main courses.
- Holiday Favorites: Pair it with classic holiday mains like turkey, ham, or a hearty roast beef.
- Southern Comfort: It’s a natural fit for Southern dishes. Try it with a bowl of This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort for a truly satisfying meal.
- Weeknight Dinners: Serve alongside pulled pork sandwiches, baked chicken, or even meatloaf.
- Beverage Pairing: A glass of iced sweet tea or a light, crisp dry cider cuts through the richness beautifully.
- Dessert Pairing: If you’re going all-in on comfort, follow this up with my recipe for These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert.
Nutritional Information (Estimated)
- Serving Size: Approximately 1 cup
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Dietary Fiber: 4g
- Sugar: 35g
Note: Nutritional information is an estimate based on the ingredients listed and will vary depending on the size of the sweet potatoes and precise portion sizes.
Storage and Leftover Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The glaze will thicken considerably upon cooling.
- Reheating: To reheat, place the sweet potatoes and glaze back into a small skillet over low heat. Add a tablespoon or two of water or orange juice to loosen the glaze as they heat through. You can also microwave them, but the skillet method preserves the texture best.
- Leftover Hack: Chop the leftovers and use them as a topping for vanilla ice cream, or stir them into pancake or waffle batter for a sweet breakfast treat.
More Recipes You Will Love
If you loved the ease and comfort of this classic recipe, be sure to check out these other favorites:
- This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd
- This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas
Final Thoughts
This recipe is proof that the simplest things are often the best. Granny knew what she was doing. This side dish is rich, tender, perfectly spiced, and truly a highlight of any meal. Give it a try, and you’ll find yourself cooking it year-round.
What’s your favorite memory of a dish your grandparent used to make? Share it in the comments below! And don’t forget to follow ChefManiac.com on social media for more classic, comforting recipes!
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