In the South, candied sweet potatoes are more than just a side dish, they’re tradition. Using canned sweet potatoes means you can bring that same holiday flavor to the table without all the peeling and boiling in 15 minutes or less. I’ve done the hard work for you and worked through the exact balance of sweetener, butter, and spice so your candied yams turn out perfectly caramelized every time.
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If you love my baked Southern Candied Sweet Potatoes, you may love this shortcut version! You can watch me make this recipe on Youtube here.
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. I have found if I don't do this, they turn out mushy.
How to Make Canned Candied Sweet Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Drain the sweet potatoes. Open the can, drain off the liquid, and gently place the sweet potatoes into a baking dish. Try not to mash them, you want nice whole or chunky pieces.
- Make the glaze. In a small saucepan over medium heat, melt the butter. Stir in the sugar (or sweetener), vanilla extract, cinnamon, nutmeg, ground cloves, and a small pinch of salt. Let it bubble until everything is melted together and smells amazing.
- Coat the sweet potatoes. Add the sweet potatoes and gently coat with the glaze.
- Serve warm. Spoon extra glaze over the sweet potatoes right before serving. These are best hot and fresh.
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Substitutions and Variations
In my family, we like to switch up the flavors on this often. Here are some ways you can spice things up.
- Nuts (Toasted pecans, walnuts, or almonds)
- Apples
- Cranberries
- Dates
- Coconut Flakes
- Caramel Sauce
- Honey
- Ginger
- Orange Zest
Canned Candied Sweet Potatoes
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.
Frequently Asked Questions and Pro Tips
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.
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.
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.
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.
You can store leftovers tightly covered and sealed for 3-4 days.
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.
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 Chicken and Dressing Recipe
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.