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Classic Candied Sweet Potatoes

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  • Prep 15 min
  • Total 50 min
  • Servings 6
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Old-fashioned candied sweet potatoes are a true comfort-food classic—and a fall favorite for many families. Most of us tend to think of them as traditional holiday fare only, but they make a great weeknight side, too! This recipe for candied sweet potatoes is particularly weeknight-easy: It comes together with just a few pantry staples, 15 minutes of prep and about a half hour on the stovetop. (Yup, the stove, so if you do make it for Thanksgiving, you won’t need the oven.) The cool thing about boiling your sweet potatoes? You don’t even need to peel them—the skins will slip right off as the sweet potatoes cool. Put that potato peeler back in the drawer!
Updated Sep 28, 2023
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Ingredients

  • 6 medium red garnet sweet potatoes or yams (2 pounds)
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter
  • 3 tablespoons water
  • 1/2 teaspoon salt

Steps

  • 1
    Scrub sweet potatoes, but do not peel. Place sweet potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut crosswise into 1/2-inch slices.
  • 2
    In 10-inch skillet, stir remaining ingredients. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potatoes. Gently stir until sweet potatoes are glazed and hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Wondering if you can sub in a yam? Well, contrary to popular belief, yams aren’t grown in the U.S., so they actually can be hard to find. What you will find in the grocery stores are different varieties of sweet potatoes. The deep orange or nearly red-fleshed varieties are very moist and sweet—perfect for this candied sweet potatoes recipe.
  • tip 2
    Boiling the potatoes in their jackets makes removing them a cinch—no veggie peeler required.
  • tip 3
    If you want to add another layer of sweetness and flavor to your candied sweet potatoes, try swapping in orange juice, apple cider or cranberry juice for the water.
  • tip 4
    For a juicy twist on this classic recipe, add an 8-ounce can of crushed pineapple in syrup, undrained. If you do, you can omit the water that’s called for in the recipe.

Nutrition

185 Calories, 6 g Total Fat, 1 g Protein, 34 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
260 mg
Potassium
16 mg
Total Carbohydrate
34 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Their brilliantly hued orange flesh is a key to sweet potatoes’ goodness. This candied yams recipe requires just 15 minutes of prep, no peeling and just a little bit of stovetop watching. And if you’re wondering about the difference between a sweet potato and a yam, you may be in for a bit of a surprise. While some grocers may label the long, red-skinned variety of sweet potatoes as yams, they’re just another variety of sweet potato. In fact, the U.S. Department of Agriculture requires produce labeled as “yams” to also include the term “sweet potato.”
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