This Quick & Easy Candied Sweet Potatoes recipe is made with canned sweet potatoes and brings all the holiday vibes without the hassle! Simply coat in a buttery brown sugar glaze, sprinkled with cinnamon and nutmeg, and they are ready in 15 minutes. Perfect for Thanksgiving or Sunday dinner.
This post contains affiliate links. Please read my full disclosure here.
If you love my baked Southern Candied Sweet Potatoes, you may love this shortcut version!
Table of Contents
Key Ingredients
- Canned Sweet Potatoes
- Butter
- Vanilla Extract
- Sweetener or Sugar
- Cinnamon
- Nutmeg
- Ground Cloves
- Salt
What Type of Canned Sweet Potatoes to Use
Canned sweet potatoes typically come packed in liquid, either water or syrup, to preserve them. If you can, try to avoid the versions packed with syrup, since we are making our own glaze for this recipe. There aren't widely available versions of canned sweet potatoes without any liquid. Be sure to drain and pat dry the sweet potatoes to remove excess moisture before using them.
How to Make Quick Canned Candied Sweet Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet or pot at medium-high heat on the stove and add butter.
- When melted, add ground cinnamon, nutmeg, cloves, white sugar, brown sugar, salt, and vanilla. Stir. You want to ensure the sugar melts down, but don’t overcook the glaze.
- Once the glaze thickens, add the drained sweet potatoes and stir.
- Remove the pan/pot from the heat.
- Cool before serving.
Can You Use Yams Instead of Sweet Potatoes?
Yes, in the United States the word yams is often used to describe sweet potatoes. True yams are completely different. But if you see orange canned "yams" these will work just fine in the recipe.
How to Add Marshmallows
The best way to add marshmallows without compromising the texture of the sweet potatoes is to toss them into the glaze when you add the sweet potatoes. That way they will melt some. You can also add them on top at the very end and then broil the dish for a few minutes if you want browned marshmallows.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Adding the sweet potatoes to the oven will soften them up more and they may become mushy. I don't recommend using the oven as the best method.
How to Prevent Mushy Sweet Potatoes
This is the biggest con of using canned sweet potatoes. Because the sweet potatoes are stored in liquid for an extended period of time, when you remove them from the can they will already be super soft. You don't need to cook them much, you just need to reheat them.
Be gentle when mixing the sweet potatoes with the glaze, and don’t overcook them to avoid them becoming too soft.
Substitutions and Add-Ins Ideas
- Nuts (Toasted pecans, walnuts, or almonds)
- Apples
- Cranberries
- Dates
- Coconut Flakes
- Caramel Sauce
- Honey
- Ginger
- Orange Zest
Can You Make it Ahead/How to Store
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat these in the microwave or on the stove. Just be sure there is plenty of glaze when you reheat. That will keep them from drying out.
Freezer Tips
Transfer the sweet potatoes into an airtight container or heavy-duty freezer bag. If using a container, make sure it has a tight-fitting lid. If using a freezer bag, remove as much air as possible to prevent freezer burn. Candied sweet potatoes can be stored in the freezer for up to 3 months.
Pair With These Main Dish Recipes
Cajun Turkey Recipe
Baked Turkey Wings
Baked Crab Legs
Southern Soul Food Oxtail
More Side Dish Recipes
Southern Soul Food Baked Mac and Cheese
Collard Greens with Smoked Turkey
Cornbread Dressing with Chicken
Quick Canned Candied Sweet Potatoes (15-Minute Recipe)
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 32 oz canned sweet potatoes Drained
- ½ cup unsalted butter
- ½ cup dark brown sugar or sweetener
- ½ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 teaspoons vanilla extract
Instructions
- Heat a skillet or pot at medium-high heat on the stove and add the butter.
- When melted, add the ground cinnamon, nutmeg, cloves, white sugar, brown sugar, salt, and vanilla. Stir. You want to ensure the sugar melts down, but don't overcook the glaze.
- Once the glaze thickens, add the drained sweet potatoes and stir.
- Remove the pan/pot from the heat.
- Cool before serving.
Notes
How to Prevent Mushy Sweet Potatoes
This is the biggest con of using canned sweet potatoes. Because the sweet potatoes are stored in liquid for an extended period of time, when you remove them from the can they will already be super soft. You don’t need to cook them much, you just need to reheat them. Be gentle when mixing the sweet potatoes with the glaze, and don’t overcook them to avoid them becoming too soft.Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Kate says
We made these for Easter dinner and they turned out amazing! I will make these again.
staysnatched says
Yay! So glad to hear it!
Sharon Seiber says
Hi sweetie! This sounds like what I make on the holidays. I do add some coconut, raisins, and a couple of eggs, marshmallows and bake in the oven. I am a really old lady and still cooking every night. Of course not as much as I used to do. I was pleased when I saw your face on this recipe as I know your recipes are going to be great. Keep on cooking and making people happy, Brandi!
staysnatched says
Thank you so much! I appreciate that more than you know.