Let’s get real. I have a serious confession to make: I hated sweet potatoes as a kid. I mean, what was even the deal with them? They always had that weird, mushy texture that made me feel like I was scooping out a version of the Earth’s core rather than enjoying a perfectly good meal. My parents were convinced they were some sort of food goldmine, so they turned these orange tubers into things like pies or casseroles. Spoiler alert: it did not work. I consistently threw tantrums reminiscent of the last cookie at snack time being snatched away. But then came the glorious Glazed Southern Candied Sweet Potatoes. It was like the heavens opened up, and angels started singing.
Fast forward to today, and you’ll find me gushing about these sweet potatoes as if they hold the secret to life itself. No kidding, though—turn them into a luscious, buttery, candied delight, and suddenly, they’re not just veggies anymore; they’re a whole mood. Today, I’m diving deep into this Southern classic that’ll have you wondering why you spent so much time avoiding sweet potatoes. So, get your apron on, and let’s make some sweet magic happen!
Ingredients, Unfiltered
What’s Really in Glazed Southern Candied Sweet Potatoes
Alright, let’s break down the stars of the show—the ingredients. And trust me, I’ve got opinions on each and every one.
Sweet Potatoes: Let’s just get this out of the way; I use the orange ones because they’re my jam! You want firm and fresh ones, not the kind that look like they’ve been through a wrestling match. Please, no sad, shriveled-up tubers. Honestly, don’t go for those mega-gigantic ones, either, because they can be overly starchy and dense. And do I even need to say this? Yes, you’re going to peel them. Sorry, skin lovers!
Butter: Listen, I am a butter fiend, and if it were up to me, I’d put it in every dish. Unsalted is best for this recipe, as it gives you more control over the saltiness. And as a side note, if I could Insta-story my love affair with butter, I would.
Brown Sugar: If you don’t understand the magic brown sugar brings to this dish, well then… bless your heart. You want that rich, molasses-y flavor mixed in there. I prefer dark brown sugar for an extra depth that’ll make your friends weep at the dinner table (just kidding, but maybe not).
Maple Syrup: Real stuff, please! No pancake syrup here; I’m referring to the good stuff that comes from actual trees—and I’ll pay the extra buck for it. It’s like liquid gold trickling over those sweet potatoes, giving them that gourmet touch they deserve.
Cinnamon: A classic. It’s sweet and spicy all at once, much like that one cousin who shows up at Thanksgiving with a slightly controversial political opinion. Just sprinkle it with abandon—no one needs a measuring spoon here.
Nutmeg: I’ve got strong opinions on nutmeg: too little, and you won’t even notice it; too much, and you’ll feel like you’re drinking pumpkin spice lattes in July. You want just enough to say, “Oh hey, nutmeg, good to see you again!” without throwing a party.
Salt: A pinch of salt is essential! It counterbalances all that sweetness and makes everything sing, like a good ol’ Southern choir. Don’t skip this; you’ll be missing out on the harmony.
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
So here’s the deal: if you’re looking for a cauliflower rice situation, you better hit the road because this dish is most definitely not going to win any health awards. But seriously, who cares? This dish is about indulging, and if a few sweet potatoes dipped in butter and love do the trick, then I would gladly take my chances.
Sure, there’s butter— and yes, I sleep just fine at night, thank you very much. A little brown sugar never hurt anyone either, unless you are attempting a no-sugar diet that I applaud you for…from a distance. In that case, you may want to click out now because I’m not here to guilt-trip anyone; I’m here to celebrate those little orange gems and shower them with all the rich goodness they deserve.
Your Grocery List
Here’s What You’ll Need
– 4 large sweet potatoes (or 6 medium-sized)
– 1/2 cup unsalted butter
– 3/4 cup dark brown sugar
– 1/4 cup pure maple syrup
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
This recipe serves about 6-8 people, and trust me, they will thank you profusely for this gooey goodness. Or they might just go silent for a few minutes while they inhale it—both are valid options.
The Actual Cooking Part
Okay, Let’s Make This
Ready to embark on a sweet and buttery journey to heaven? Let’s do this.
1. **Preheat your oven** to 350°F (175°C). Get that heat going, so it’s nice and warm when our sweet potatoes arrive, looking beautiful.
2. **Peel and slice** your sweet potatoes into 1-inch thick rounds. No, they don’t have to be perfect; they just need to be edible. But let’s not make them too thick like they’re hiding from the knife; no one wants to chew on a raw potato slice!
3. **Get out a large baking dish.** You can use a 9×13-inch dish or any large and deep baking dish you have lying around. Trust me, this potato love deserves space.
4. **Layer those slices** into your baking dish, either overlapping slightly or just tossing them in like you’re decorating a Christmas tree. Be generous with the layers; we want equal love for all the potatoes.
5. **Now douse those puppies** with the buttery glaze! In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, maple syrup, cinnamon, nutmeg, and salt. Keep it all moving, and watch as it turns into a beautiful sinfully delicious mixture that will make you want to dive right in.
6. **Pour the glaze evenly** over the sweet potatoes. Use a spatula if you want to pretend you’re fancy, but let’s be real—my fingers get messy, and I’m ok with it. Just ensure each sweet potato gets a fair cuddle from that gooey goodness.
7. **Cover your dish with aluminum foil and pop it** in the preheated oven for about 25-30 minutes. We want to steam those potatoes a bit before we let them get gloriously caramelized.
8. **Remove the foil** and let the sweet potatoes bake for another 25-30 minutes, or until they’re fork-tender and the glaze has thickened slightly. Pro tip: You know you’re there when the entire house smells like a cozy southern kitchen wrapped around you like a hug.
9. **Serve it up!** You can go family-style straight from the baking dish or plate them in a more sophisticated manner, like you’re hosting a gourmet dinner party. Just know that everyone is going to dive in and make a joyful mess, so don’t bother being too fancy.
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– **Swaps and Substitutions:** You can totally swap out the butter for coconut oil if you’re feeling a little healthier. And if for some reason you don’t have brown sugar, you can use white sugar and a bit of molasses to mimic that depth (but I wouldn’t recommend this as a long-term staple trick unless you want to become notorious for needing to do everything last minute).
– **Make Ahead:** Want to be a kitchen wizard? Prep these bad boys the night before. Peel, slice, and layer in the baking dish, then cover and refrigerate. Just heat them in the oven when you’re ready to feast. Easy peasy!
– **Storing Leftovers:** One, leftover candied sweet potatoes? What are you? A monster? But if you’re, for some weird reason, saving some, it should go into an airtight container in the fridge. They’ll be good for about 3-4 days, but trust me, they taste even better the next day—add a layer of syrup extra if you want to drown yourself in deliciousness.
– **Serving Suggestions:** These glazed beauties are excellent with pretty much anything—ham, turkey, or even all by their happy little selves. They make perfect leftovers for breakfast too—just heat them up and top with plain yogurt for a sweet affair.
Final Words of (Culinary) Wisdom
For all of you sweet potato skeptics, I’m here to tell you that life is too short to deny yourself the glory that is Glazed Southern Candied Sweet Potatoes. They’re the comfort food we all deserve, and I dare you to resist a second helping (good luck with that). If you try this recipe, do me a solid and tag me on social media — I want to see your sweet potato triumphs and share the joy. Or, you know, just send me a mental high-five. Either way, enjoy the buttery sweetness! Happy cooking!
