Name: Southern Oven-Candied Sweet Potatoes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 4 large sweet potatoes, peeled and sliced into 1/4-inch thick rounds (About 2 pounds total); 1 cup brown sugar, packed (Can substitute with coconut sugar or a mix of white sugar and molasses); 1/2 cup unsalted butter, melted (Can substitute with vegan butter or melted coconut oil); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg (Optional); 1/4 teaspoon salt; 1 teaspoon vanilla extract (Adds depth of flavor); 1/4 cup water (Increase to 1/3 cup for more syrup); 1 cup marshmallows (For topping, if desired)

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Warm, glossy slices of sweet potato bathed in a buttery brown sugar glaze — that’s what Southern oven-candied sweet potatoes bring to the table. They’re a staple for holiday spreads, a comforting side for weeknight roasts, and a sweet way to get kids to enjoy vegetables. The caramelized edges and optional toasted marshmallow top make this dish feel indulgent without fuss.

Table of Contents hide

1 Why you’ll love this dish

2 The cooking process explained

3 What you’ll need

4 Step-by-step instructions

5 Best ways to enjoy it

6 Storage and reheating tips

7 Pro chef tips

8 Creative twists

9 Your questions answered

10 Southern Oven-Candied Sweet Potatoes

Why you’ll love this dish

This recipe delivers classic Southern comfort: minimal hands-on time, pantry-friendly ingredients, and a dependable caramelized glaze every time. The shallow baking method concentrates the syrup so each slice picks up a glossy coating instead of drowning in liquid. It’s also forgiving — if you over-slice a bit, you’ll still end up with soft, sweet results.

“We made this for Thanksgiving and couldn’t stop scraping the dish — the glaze is addictive.” — home cook review

If you like experimenting with different sweet potato varieties, try using Murasaki sweet potatoes for a denser texture and slightly nuttier flavor; they caramelize beautifully and add visual interest to the platter.

The cooking process explained

Before you start: this is mostly assembly and passive baking. You’ll peel and slice the potatoes, toss them with a simple brown sugar–butter spice mix, then bake covered to steam and tenderize. Removing the foil midway concentrates the glaze and encourages caramelized edges. If you want a toasted marshmallow finish, add them during the final 5–10 minutes. Total oven time is roughly 60–70 minutes.

What you’ll need

4 large sweet potatoes (about 2 pounds), peeled and sliced into 1/4-inch thick rounds
1 cup brown sugar, packed
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup water
Optional: marshmallows for topping

Ingredient notes and substitutions:

Brown sugar can be swapped for coconut sugar or a mix of white sugar + molasses if you prefer.
For a dairy-free version, use vegan butter or melted coconut oil (the flavor will shift slightly).
If you want more syrup, increase water to 1/3 cup and stir in 1–2 tablespoons maple syrup or honey.

Step-by-step instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the brown sugar, melted butter, cinnamon, nutmeg, salt, and vanilla. Stir until the sugar starts to dissolve and the mixture is uniform.
Add the sliced sweet potatoes to the bowl. Gently toss them so each round is evenly coated with the sugar-butter mixture. Take care not to break the slices.
Pour 1/4 cup water into a large baking dish (9×13-inch works well). Arrange the coated sweet potato slices in the dish in even layers. Pour any remaining sugar-butter mixture over the top.
Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the potatoes so they become tender without drying out.
Remove the foil and carefully stir the sweet potatoes to redistribute syrup and encourage even caramelization. Return the dish to the oven, uncovered, and bake for another 30–40 minutes, or until the potatoes are tender and the syrup is thick and glossy. Test doneness by poking a slice with a fork — it should slide in easily.
If using marshmallows, sprinkle them over the top during the last 5–10 minutes of baking and return to the oven until golden and gooey. Watch closely so they don’t burn.
Remove from the oven and let the dish rest for a few minutes before serving so the glaze can set slightly.

Best ways to enjoy it

Serve these candied sweet potatoes hot as part of a holiday spread, alongside roast turkey or glazed ham. They also fit nicely on a casual weeknight plate with roasted chicken and greens. For a brunch or sweet-savory pairing, try them with cinnamon rolls or cinnamon swirl pancakes — the warm spices complement each other beautifully. Garnish with chopped toasted pecans or a sprinkle of flaky sea salt for contrast.

Storage and reheating tips

Refrigeration: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezing: Place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may be a bit softer after freezing.
Reheating: Warm uncovered in a 325°F (163°C) oven for 10–15 minutes (longer if frozen). Microwave in short bursts for single servings, covered, stirring midway to distribute heat. If glaze has thickened too much, add a tablespoon of water before reheating.

Pro chef tips

Even slices matter: 1/4-inch rounds cook evenly; thicker slices take longer and thinner ones can fall apart. Use a mandoline or a sharp chef’s knife for consistency.
Layer gently: Arrange slices slightly overlapping to maximize surface area for caramelization.
Control the syrup: If you want a thicker glaze, cook uncovered longer; for a looser sauce, reduce uncovered time or increase the water slightly.
Watch marshmallows under the broiler: If you prefer a toasted top fast, switch to the broiler for 30–60 seconds, watching closely to avoid burning.
Make ahead trick: Bake fully, cool, then reheat covered with a splash of water and a dot of butter — refreshes texture and gloss.

Creative twists

Maple-bourbon glaze: Add 1–2 tablespoons maple syrup and 1 tablespoon bourbon to the sugar-butter mix for warm, boozy notes.
Citrus lift: Stir in 1 teaspoon of orange zest to the glaze for brightness.
Nut crunch: Scatter chopped pecans or walnuts over the dish 10 minutes before the end of baking for toasted crunch.
Savory-sweet: Add a pinch of cayenne or smoked paprika to the sugar mix for a subtle heat.
Vegan: Use coconut oil and pure maple syrup instead of butter and brown sugar for a plant-based spin.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (peeling, slicing, mixing). Oven time is roughly 60–70 minutes, so plan for about 1 hour 30 minutes total including resting.

Q: Can I use yams instead of sweet potatoes?
A: Yes — in many grocery stores the terms are used interchangeably. Texture and sweetness vary by variety; Murasaki or Garnet types tend to caramelize especially well.

Q: Can I prepare this ahead for holidays?
A: Absolutely. Fully bake, cool, and refrigerate. Reheat at 325°F (163°C) for 20–30 minutes until warmed through. Add marshmallows only at reheating time so they’re fresh and toasted.

Q: Is it okay to skip the vanilla or nutmeg?
A: Yes. Vanilla adds depth; nutmeg is subtle. Omitting them won’t ruin the dish, but keeping at least the cinnamon preserves the familiar flavor profile.

Q: Will the marshmallows make the dish very sweet?
A: Marshmallows add sweetness and a soft toasted texture. If you prefer less sugar, omit them; the brown sugar glaze alone is plenty sweet for most eaters.

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