I love making these stovetop candied sweet potatoes because they remind me of classic Southern comfort food made with simple ingredients and lots of care. The sweet potatoes cook slowly in a buttery brown sugar sauce with warm spices until they become tender, glossy, and deeply flavorful. Every bite feels cozy and familiar, and this dish always disappears fast at the table.
Why You’ll Love This Recipe
I enjoy this recipe because it’s easy to make and doesn’t require the oven, which is especially helpful during busy meals. I like how the sweet potatoes turn soft and caramelized without becoming mushy. The balance of sweetness and spice makes this dish feel special enough for holidays but simple enough for everyday dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds sweet potatoes
1 stick butter
1 cup light or dark brown sugar
½ cup orange juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
¼ cup dried cranberries (optional)
¼ cup chopped pecans (optional)
Directions
I begin by washing, peeling, and slicing the sweet potatoes into ½-inch thick medallions. I place a large skillet over medium heat and melt the butter completely. Once melted, I reduce the heat to low and add the brown sugar, stirring until it dissolves into the butter.
Next, I stir in the orange juice, cinnamon, nutmeg, ginger, and salt. I let the mixture come to a gentle simmer while stirring so the spices fully blend into the sauce. I carefully add the sliced sweet potatoes, making sure each piece is coated in the syrup.
For the first 15 minutes, I stir every five minutes and gently turn the slices so nothing sticks to the skillet. I then continue cooking for another 10 to 15 minutes, checking occasionally, until the sweet potatoes are fork tender and the sauce has thickened and caramelized.
If I choose to use cranberries, I add them during the last few minutes of cooking and allow them to soften slightly. Once done, I remove the skillet from the heat, let the sweet potatoes rest for a few minutes, sprinkle with pecans if desired, and serve.
Servings And Timing
I usually make this recipe to serve about 6 people as a side dish. Preparation takes about 5 minutes, and cooking time is around 25 to 30 minutes, making the total time roughly 35 minutes.
Variations
I sometimes use dark brown sugar for a deeper, richer flavor. When I want a different citrus note, I replace orange juice with apple juice. For extra warmth, I occasionally add a small pinch of cloves or allspice. Outside of the holidays, I often skip the cranberries and pecans and keep the recipe simple.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. When reheating, I prefer warming them gently on the stovetop over low heat, stirring occasionally to prevent the sugar from sticking or burning.
FAQs
Can I make this recipe ahead of time?
I often prepare it up to two days in advance because the flavors become even better after resting.
Do the sweet potatoes need to be peeled?
I always peel them because it creates a smoother and more tender final texture.
Can I use frozen sweet potatoes?
I prefer fresh sweet potatoes since frozen ones tend to release too much moisture and affect the sauce.
How do I know when the sweet potatoes are done?
I check by piercing them with a fork. If it slides in easily, they’re ready.
Can I double the recipe?
I double it often, but I make sure to use a very large skillet or cook in batches so everything cooks evenly.
Conclusion
This stovetop candied sweet potatoes recipe is one I rely on whenever I want a comforting, homemade side dish with classic flavor. I love how it transforms simple ingredients into something rich and satisfying, and it always earns a spot on my table for both special occasions and everyday meals.
These stovetop candied sweet potatoes are a cozy, Southern-style side dish featuring tender sweet potato slices simmered in a buttery brown sugar and spice glaze. They’re rich, comforting, and perfect for holidays or everyday dinners.
Total Time:35 minutes
Yield:6 servings
Ingredients
2 pounds sweet potatoes
1 stick butter
1 cup light or dark brown sugar
1/2 cup orange juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup dried cranberries (optional)
1/4 cup chopped pecans (optional)
Instructions
Wash, peel, and slice sweet potatoes into 1/2-inch thick medallions.
In a large skillet over medium heat, melt the butter completely.
Reduce heat to low and stir in brown sugar until dissolved.
Add orange juice, cinnamon, nutmeg, ginger, and salt. Stir and bring to a gentle simmer.
Add sweet potato slices, turning to coat in the syrup.
Cook for 15 minutes, stirring and turning the slices every 5 minutes to prevent sticking.
Continue cooking for another 10–15 minutes, until sweet potatoes are fork tender and sauce has thickened.
Add cranberries (if using) in the last few minutes to soften.
Remove from heat, let rest briefly, and top with chopped pecans (if using). Serve warm.
Notes
Peel sweet potatoes for a smoother, more tender texture.
Use dark brown sugar for a deeper molasses flavor.
Apple juice can be used instead of orange juice.
Add a pinch of cloves or allspice for more holiday warmth.
