stove top candied sweet potatoes recipe
The Best stove top candied sweet potatoes recipe
I started making candied sweet potatoes on the stovetop years ago because my oven was full every Thanksgiving and I needed somewhere to cook them. What began as a workaround turned into the version my family asks for now, even on the years I have plenty of oven space. They come out tender in the middle with a glossy brown sugar glaze that thickens as it cools, and the whole thing takes about 30 minutes on one burner.
My kids treat these like dessert, which is fine by me. They scoop out the soft centers and leave the edges for me, and my husband has been known to eat the leftovers cold straight from the container the next morning. I serve them at the holidays next to ham or roast turkey, but they show up on regular weeknights too, especially in the fall when sweet potatoes are cheap and plentiful at the store. They pair well with roasted chicken, pork chops, or anything that needs something sweet on the plate.
Sweet potatoes themselves bring real value to the table. One medium potato gives you a solid dose of vitamin A along with fiber and potassium, and the orange varieties are rich in beta carotene. This recipe does have brown sugar and butter in it, so I treat it as a side dish with balance rather than a health food. I do go lighter on the sugar than most versions call for, and I use real butter instead of margarine because the flavor holds up better and I would rather have a smaller portion of something that tastes right.
Stove Top Candied Sweet Potatoes
Tender sweet potato slices simmered in a brown sugar and butter glaze right on the stovetop. A skillet and about 30 minutes give you glossy, caramelized edges without turning on the oven.
🥘Ingredients
For the Sweet Potatoes
For the Glaze
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Stove Top Candied Sweet Potatoes Works
This stovetop candied sweet potatoes recipe is one I come back to all the time because it works for just about any occasion, from a weeknight dinner to a holiday table. The whole thing comes together in one pan on the stove, so I am not fighting for oven space when the kitchen is already busy. It is a reliable side that pleases a crowd, and I have never set it out at a family gathering without someone asking for the recipe.
❓ Frequently Asked Questions About Stove Top Candied Sweet Potatoes
1. How long does it take to make stovetop candied sweet potatoes?
Most of the work happens in about 35 to 45 minutes from start to finish. The sweet potatoes need roughly 20 to 25 minutes of gentle simmering to soften in the syrup, plus a few minutes at the end to reduce the glaze. Add 10 minutes for peeling and slicing, and you have a side dish that fits comfortably into a weeknight dinner.
2. Should I boil the sweet potatoes before candying them?
No, and skipping that step is what makes this version work. The potatoes cook directly in the butter-and-sugar mixture, so they absorb the syrup instead of water. Parboiling first dilutes the flavor and often leaves the potatoes breaking apart before the glaze thickens. Cut them into even slices or chunks so they finish cooking at the same time.
3. Why did my candied sweet potatoes turn out mushy or fall apart?
Overcrowding the pan or stirring too often is usually the culprit. Use a wide skillet or saucepan so the pieces sit in a mostly single layer, and turn them gently with a spatula rather than stirring aggressively. Keep the heat at a steady medium-low simmer, since a hard boil breaks down the edges before the centers are tender. Firmer varieties like Beauregard or Jewel hold their shape better than very soft, moist types.
4. How do I fix a glaze that is too thin or has turned grainy?
A thin glaze just needs a few more minutes of uncovered simmering until it coats the back of a spoon. If the sugar crystallizes and looks gritty, add a tablespoon or two of water and return the pan to low heat, stirring gently until the crystals dissolve. Adding a pinch of salt and a small splash of lemon juice at the start helps keep the syrup smooth in the first place.
5. Can I make stovetop candied sweet potatoes ahead of time, and how do I reheat them?
Yes, they hold up well and often taste better the next day once the syrup has soaked in. Store them covered in the refrigerator for up to four days in their cooking liquid so they stay moist. Reheat gently in a covered skillet over low heat with a splash of water, or in a 325°F oven for about 15 minutes, stirring once to redistribute the glaze.
