Traditional sweet potato recipe. It is usually served as a side dish.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel the sweet potatoes and cut them into slices.

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  • Melt the butter in a heavy skillet and add the sliced sweet potatoes.

  • Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

Nutrition Facts

397 calories; protein 3.7g 7% DV; carbohydrates 79.4g 26% DV; fat 7.9g 12% DV; cholesterol 20.3mg 7% DV; sodium 179.5mg 7% DV. Full Nutrition
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Reviews (648)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/21/2006
This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me. The only difference is that I use brown sugar instead of white. I think it gives it a more "carmelized" flavor and texture. I also omit the spices all together. I don't care for spicy sweet potatoes, just SWEET sweet potatoes :0) Be sure to use "real" butter for this as that is part of the fabulous end result!!!! Thanks! Read More
(546)

Most helpful critical review

Rating: 3 stars
01/05/2012
too sweet Read More
(9)
893 Ratings
  • 5 star values: 723
  • 4 star values: 132
  • 3 star values: 29
  • 2 star values: 8
  • 1 star values: 1
Rating: 4 stars
11/21/2006
This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me. The only difference is that I use brown sugar instead of white. I think it gives it a more "carmelized" flavor and texture. I also omit the spices all together. I don't care for spicy sweet potatoes, just SWEET sweet potatoes :0) Be sure to use "real" butter for this as that is part of the fabulous end result!!!! Thanks! Read More
(546)
Rating: 5 stars
12/30/2005
Slow cooking without stirring made all the difference - thank you I finally made the perfect sweet potatoes! I only baked the potatoes for a bit so they would not fall apart while slow cooking and stay firm. Also, I only used about 2 TBS brown sugar. About 5 minutes before serving, I transfered them to a casserole dish and added chopped pecans then topped with marshmallows and browned it in the oven. So yummy! Read More
(294)
Rating: 5 stars
01/14/2004
I saw another reviewer say that after it was done...didn't want to make again because of the work. I had the complete opposite reaction. We liked these so much that I would definately do these again. Don't get me wrong it is time consuming...but we believe they are totally worth it. Do be careful because they can burn. We found french vanilla cool whip and ate this as a dessert the next day (yum leftovers). Thanks for a great recipe. Read More
(252)
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Rating: 5 stars
02/20/2003
Im orgionaly from Texas and this has been in the family for generations. Try adding 1tblspoon of Brown sugar for every 3 sweetpotatoes used.. it adds a nice warmness to the dish. Read More
(250)
Rating: 5 stars
12/14/2003
I found this recipe looking for a new sweet potato recipe for Thanksgiving. Now my family expects me to make this for every holiday! Read More
(171)
Rating: 5 stars
11/29/2010
Delicious and easy. I used about 2 pounds of sweet potatoes, uncooked. Peeled and sliced them into a baking pan. I also used half white and half brown sugar. Baked them covered at 375 degrees for about 1 and a 1/2 hours. Read More
(123)
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Rating: 5 stars
11/20/2005
Excellent recipe! Much easier than the way I made them in the past. I needed a large dutch oven sized pot to cook six sweet potatoes though. I left them in large chunks so they wouldn't disintigrate while cooking. The addition of vanilla is awesome but my family doesn't care for cinnamon and nutmeg in their candied sweet potatoes so I added the zest of one small orange which added a nice flavor. Read More
(78)
Rating: 5 stars
04/13/2007
I love this recipe but my son is diabetic so I use Splenda in place of the sugar and double the spices. Some times I also add a little sugar free maple flavored syrup for a more traditional taste I also bake it. I served it at our family Thanksgiving and everyone loved it. They also liked the fact it was much lower in calories. Read More
(77)
Rating: 5 stars
11/19/2005
Thank you! Thank you! Thank you! Finally! After years of the frustration of having watery sweet potatoes and not being sweet enough...I come across this recipe! Now I can serve my candied yams with pride. I never thought I'd be able to make them "candied". And I never thought to cook them in an iron skillet. DUH! This is definately a keeper for me! Read More
(74)
Rating: 3 stars
01/05/2012
too sweet Read More
(9)
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