If you’re looking for that rich, old-school candied sweet potato flavor without turning on the oven, you’re in the right place. This no-bake version brings all that same Southern flavor with a shortcut that works every single time. My great-grandmother didn’t need a recipe, just butter, sugar, and love, and she made them right on the stovetop. You better believe these sweet, buttery potatoes are tender, caramelized, and taste just like the ones I grew up on.
Stovetop Sweet Potatoes Ingredients
- Sweet Potatoes: Look for firm potatoes with smooth, unwrinkled skin, avoid any with soft spots or cuts. Smaller to medium sweet potatoes are usually sweeter and creamier, while really large ones can be starchier and stringy.
- Butter: This is a must for that caramel-y glaze! It provides sweetness and helps to create the caramelized coating on the sweet potatoes.
- Brown Sugar and White Sugar: Provides sweetness and helps to create the caramelized coating on the sweet potatoes.
- Cinnamon, Nutmeg, and Cloves: These will add warm spices and the heart of the flavor for the dish.
- Vanilla Extract: Vanilla adds the right touch of sweetness.
How to Make Stovetop Candied Sweet Potatoes Yams
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the sweet potatoes: Wash, peel, and slice the sweet potatoes into thick rounds or chunks. Try to keep them the same size so they cook evenly.
- Melt the butter: In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat until it starts to bubble. This is the base of your glaze.
- Add the sugars and spices: Stir in the brown sugar, white sugar, vanilla, cinnamon, nutmeg, and cloves. Let it cook for a minute or two until the sugar starts to dissolve and the mixture looks glossy.
- Add the sweet potatoes: Place the sliced sweet potatoes into the skillet, stirring to coat them well in the buttery sugar mixture.
- Simmer low and slow: Reduce the heat to low, cover, and let the sweet potatoes cook. Stir occasionally, making sure they’re all getting coated in the glaze. Add a splash of water if the glaze gets too thick before the potatoes are tender.
- Serve: Spoon onto a platter and serve warm. They should be tender, glossy, and full of buttery, spiced sweetness.
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Stovetop Candied Sweet Potatoes (No-Bake 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.
Equipment
Ingredients
- 2 pounds sweet potatoes This was 2 large sweet potatoes for me. Washed, peeled, and sliced into ½-1 inch pieces.
- ½ cup unsalted butter
- ½ cup brown sugar or sweetener
- ¾ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup water
Instructions
- Heat a Dutch oven or stockpot on medium-high heat and add the butter.
- When melted, add the white sugar, brown sugar, ground cinnamon, nutmeg, cloves, and salt. Stir. You want to ensure the sugar melts down, but don't overcook the glaze.
- Once the sugar has melted, add in the vanilla extract and stir. The glaze will thicken.
- Pour in the water and stir until the glaze caramelizes. Taste the glaze repeatedly. Add more sugar/sweetener or spices to suit your taste.
- Add in the sliced sweet potatoes and stir until the potatoes are fully coated in the glaze.
- Reduce the heat to low and place the lid on the pot.
- Simmer and cook the potatoes for 35-45 minutes until the potatoes are soft. Cook time will vary based on the size of your sliced sweet potatoes. Thicker potatoes will require more time to cook and soften. The sweet potatoes should be tender when pierced with a fork or knife. They should offer little resistance and should be easily pierced all the way through.
- Open the pot and stir. Cool before serving. The glaze will thicken more upon standing.
Notes
- If making candied sweet potatoes for the first time, you may want to test out your desired level of sweetness. You can start with half of the recommended servings above. From there, continue to build and taste repeatedly until the dish suits your needs.
- You can omit any of the spices in this recipe, make it suit your taste.
- Watch your sweet potatoes closely. The dish will cook at varying speeds based on the size potatoes you use. You may need more or less time. If you cook them too long the sweet potatoes will fall apart.
- If your sauce is thin and runny you can thicken it with additional cornstarch and water. After the sweet potatoes have cooked, examine the sauce. If it isn’t thick enough start with ½ tablespoon of cornstarch and ½ tablespoon of water, combine in a bowl first and then add it to the sweet potatoes mixture. Repeat if the sauce still needs additional thickening.
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 Recipe Pro Tips
I recommend peeling for the classic candied texture, but if you like a little skin for extra fiber, you can leave some on.
Keep the heat on low to medium and stir occasionally. The syrup should bubble gently, not boil hard. If it starts to get too thick, add a splash of water or broth to loosen it back up.
Prepare and cook the candied sweet potatoes. Allow them to cool completely after cooking. Transfer the cooled candied sweet potatoes to an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
The terms “sweet potatoes” and “yams” are often used interchangeably, but they are actually two different types of root vegetables with distinct characteristics. In many parts of the world, especially in the United States, what are labeled as “yams” in grocery stores are actually sweet potatoes, as true yams are less common and primarily found in specialty markets catering to specific cultural cuisines.
Simmer and cook the potatoes for 35-45 minutes until the potatoes are soft. Cook time will vary based on the size of your sliced sweet potatoes. Thicker potatoes will require more time to cook and soften.
You’ll know your candied sweet potatoes are done when they’re fork-tender and coated in that glossy, caramelized glaze. The sauce should be thick, sticky, and clinging to each piece, with the edges of the potatoes just starting to crisp. And honestly, your kitchen will smell so good you won’t have to guess. If you’re still unsure, just taste one. It should be soft, sweet, and full of that buttery, spiced flavor.
If you want a dish that is less sweet, start by reducing the sugar by a tablespoon or two and taste-test the glaze. Continue adjusting until you reach your desired level of sweetness.
If you like a sweet dish add more sugar or sweetener.
It's best to use a heavy-bottomed skillet or pot to ensure even heat distribution and prevent burning. Here are some options:
Dutch Oven: It's a versatile and durable pot that retains heat well, making it suitable for simmering the sweet potatoes in the caramelized glaze.
Cast Iron Skillet: A stainless steel skillet with a thick, heavy bottom is another good option. It heats up evenly and allows for precise temperature control, making it ideal for cooking the sweet potatoes to perfection.
The key is to choose a pot or skillet that heats evenly and has a thick, heavy bottom to prevent burning and ensure proper caramelization of the sweet potatoes.
Preheat your oven to 350 degrees. Transfer the sweet potatoes to a baking dish and cover them with aluminum foil to prevent them from drying out. Bake in the preheated oven for 20-30 minutes, or until heated through.
Yes, but fresh is always better when using this recipe. Check out my Canned Sweet Potatoes recipe if you want to go that route.
Variations and Substitutions
- Nuts: For added texture and flavor, you can substitute or add chopped pecans, walnuts, almonds, or even pumpkin seeds.
- Citrus: Add a burst of freshness with the zest or juice of oranges, lemons, or limes.
- Herbs: Enhance the flavor profile with fresh or dried herbs such as thyme, rosemary, or sage.
- Diced apples
- Cranberries
- Marshmallows
More Sweet Potatoes Recipes
Southern Sweet Potato Casserole
Sweet Potato Oatmeal
Air Fryer Sweet Potato Fries
Southern Candied Sweet Potatoes
Mashed Sweet Potatoes with Brown Sugar
What to Serve with Candied Sweet Potatoes
Cajun Seafood Gumbo with Shrimp and Crab
Southern Cooked Cabbage
Baked Turkey Wings
Southern Soul Food Oxtail
Southern Soul Food Baked Mac and Cheese
Sara Welch says
Enjoyed this with dinner last night and they were a success! Quick, easy and delicious; my whole family loved them!
staysnatched says
Yay! So glad to hear it.
Kimberly says
This is a clever way to avoid competing for oven room. I don't know why it never occurred to me to make these on the stovetop but thank you for the idea and recipe!
staysnatched says
Yes! Exactly.
Gianne says
The sweet potatoes were perfectly caramelized and had a wonderful balance of sweetness and warmth. The stove top method was quick and easy. Definitely a new holiday favorite!
staysnatched says
So glad to hear it.