Stovetop Candied Sweet Potatoes Made with Fresh Potatoes Recipe
Delight in these rich and flavorful stovetop candied sweet potatoes, made from fresh sweet potatoes simmered to tenderness, then coated with a luscious butter and brown sugar glaze, and optionally topped with toasted pecans for a perfect balance of sweetness and texture. This comforting, classic side is ideal for holiday dinners or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Sweet Potatoes
- 4-5 medium sweet potatoes, peeled
Syrup and Topping
- 1 cup dark brown sugar
- ½ cup butter, cut into 1-inch cubes
- 1 teaspoon salt
- ½ cup toasted pecans (optional)
- Water, enough to reach ¼ of the sides of the sweet potatoes in the skillet
Instructions
- Slice the Sweet Potatoes: Peel and cut the sweet potatoes into approximately 2-inch thick slices, aiming for 2-3 pieces per sweet potato. Ensure the slices are uniform in thickness to promote even cooking.
- Simmer the Sweet Potatoes: Place the sliced sweet potatoes in a large skillet with a lid. Pour in enough water to reach a quarter of the way up the sides of the potatoes. Cover the skillet and bring the water to a simmer over medium-high heat, then reduce the heat to low. Cook gently until the potatoes are fork tender, about 30 minutes.
- Drain and Add Sweeteners: Carefully drain the water from the skillet, then sprinkle the sweet potatoes evenly with dark brown sugar and salt. Add the cubed butter on top.
- Caramelize and Glaze: Return the skillet to low heat, uncovered. Cook the sweet potatoes while the butter melts and the sugar begins to thicken into a syrup, about 30 minutes. Spoon the thickening sauce over the potatoes periodically to ensure they’re well coated and glossy.
- Add Pecans and Serve: If desired, sprinkle toasted pecans over the candied sweet potatoes just before serving to add a crunchy contrast and nutty flavor.
Notes
- Use medium-sized sweet potatoes for even cooking and balance in portion sizes.
- Keep an eye on the skillet while reducing the syrup to avoid burning the sugar and butter mixture.
- To toast pecans, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
- This dish can be prepared ahead and gently reheated on the stovetop before serving.
- For a dairy-free version, substitute butter with a vegan alternative like coconut oil or margarine.
