Stove Top Candied Sweet Potatoes

Cooked candied sweet potatoes in a cast iron skillet.

Cooking sweet potatoes on the stove allows you to caramelize them directly in the sugary syrup, creating a beautiful, delicious, glossy glaze that coats each piece. It also means you free up oven space!

Course holiday casserole, Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 552kcal

Author Anne Clark

Equipment

large, deep skillet cast iron is preferred
vegetable peeler
measuring cup(s)
measuring spoons

Ingredients

6 sweet potatoes 3 pounds
1 cup butter 2 sticks
1 cup white granulated sugar
1 cup brown sugar (packed in the measuring cup) light or dark
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg (optional)
1 teaspoon maple extract or vanilla bean paste or vanilla extract

Instructions

For the best results, please review the instructions before you begin the recipe.
Peel, rinse, and dry the sweet potatoes. Slice them into ½-inch rounds. Set aside.
In a large high-walled cast iron skillet (minimum 3 quarts), over medium heat, melt the butter. Stir in both sugars, salt, optional nutmeg, and cinnamon. Use a whisk to combine and stir until the sugars are completely dissolved.
Add the sweet potatoes and stir until all the slices are coated with the sugar mixture. Note: The butter-sugar mixture will be thick but it will liquify as it cooks.
Bring the mixture to a boil over medium-high heat. Cover the skillet with a lid, reduce the heat to low (ensure there is a very slow simmer) and cook for 15 minutes. Quicky stir the sweet potatoes, put the lid back on, and continue to slow simmer for another 20-25 minutes or until the sweet potatoes are tender. Tip: a slow simmer is when you can hear a slow bubbling sound while the lid is on.
When the potatoes are tender, remove the skillet from the heat. Gently stir in the maple extract. Note: the liquid's consistency will be like syrup and this is the way it's supposed to be. However, if you want to thicken it up, add about 1 cup of the sweet potatoes to a bowl and mash with a fork until smooth and no lumps (or use a food processor). Add the mashed sweet potatoes back into the candied sweet potatoes and stir.

Notes

You can prepare the candied sweet potatoes a day in advance and reheat them just before serving.

To store leftover Candied Sweet Potatoes, place them in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or on the stove top with a touch of butter to restore their deliciousness.

Tips for Success

Ensure you slice the sweet potatoes evenly to ensure even cooking.

Stir occasionally to prevent sticking or burning.

Adjust the sugar and spices to suit your taste preferences.

Nutrition