Stovetop Candied Sweet Potatoes with Brown Sugar Glaze

These Candied Sweet Potatoes are tender, richly sweet, and coated in a glossy caramel-like glaze. Sliced sweet potatoes are gently cooked on the stovetop in a mixture of butter, white and brown sugar, maple extract, cinnamon, nutmeg, and a pinch of salt. The slow simmer concentrates the flavors and leaves each slice enveloped in a shiny, candy-like syrup—perfect for a Thanksgiving table or any cozy holiday meal.

A hint of maple extract brings everything together, balancing the buttery sweetness and warm spices. The result is soft, cinnamon-kissed sweet potatoes that taste indulgent yet familiar.

Cooking them on the stovetop lets you caramelize the potatoes in the syrup, creating a beautiful glaze while freeing up oven space for other dishes.

Why You’ll Love These Sweet Potatoes

Stovetop candied sweet potatoes are a beloved classic for a reason. The natural sweetness of the potatoes pairs beautifully with butter and a blend of sugars, while cinnamon and nutmeg add warming depth. These flavors combine into a decadent side dish that sometimes tastes like dessert—but makes a perfect complement to savory holiday mains. They’re simple to prepare, comforting, and always crowd-pleasing.

Ingredients for Candied Sweet Potatoes

Sweet potatoes – about 3 pounds (six medium), peeled and sliced into ½-inch rounds. Choosing longer, slimmer sweet potatoes makes even slicing easier.

Butter – 1 cup (2 sticks). Butter creates the rich base and helps the sugars caramelize into a glossy syrup.

Sugar – 1 cup white granulated and 1 cup packed brown sugar. The combination gives depth and a candy-like coating.

Spices – 2 teaspoons cinnamon and ¼ teaspoon nutmeg (optional) for warmth.

Salt – ½ teaspoon to balance the sweetness.

Maple extract – 1 teaspoon (or vanilla if preferred) for a subtle, rounded flavor.

Ingredient Substitutions and Additions

• Swap maple extract for vanilla extract or vanilla bean paste if you prefer a milder flavor.
• Yams can be used in place of sweet potatoes in most recipes, though texture and sweetness vary slightly.
• Use allspice in place of cinnamon and nutmeg for a different warm profile.
• Stir in toasted chopped pecans before serving for crunch, or sprinkle mini marshmallows on top and briefly broil for a classic finish.
• Add grated orange zest for brightness or a pinch of chili powder for a subtle spicy contrast to the sweetness.

How to Make Stove Top Candied Sweet Potatoes

Follow the steps below for reliable results. Prepare all ingredients before you start to ensure smooth, even cooking.

Step 1 – Peel, rinse, and dry the sweet potatoes. Slice into ½-inch rounds and set aside.

Step 2 – In a large, high-sided skillet (cast iron preferred), melt the butter over medium heat. Whisk in the white and brown sugars, salt, cinnamon, and optional nutmeg until the sugars dissolve.

Step 3 – Add the sweet potato slices and stir to coat them evenly with the butter-sugar mixture. Increase heat to bring the mixture to a gentle boil, then cover, reduce to low, and maintain a slow simmer. Cook for 15 minutes, stir gently, re-cover, and continue simmering another 20–25 minutes until the potatoes are tender. A slow simmer means a soft, occasional bubbling sound while covered.

Step 4 – Remove from heat and gently stir in the maple extract. The cooking liquid should be syrupy. If you prefer a thicker sauce, mash one cup of the cooked sweet potatoes until smooth and stir them back into the pan to thicken the glaze.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat with a little butter to refresh the glaze, or microwave in short intervals, stirring between heats.

Yes. You can prepare candied sweet potatoes a day ahead and reheat them on the stove just before serving.

Fresh sweet potatoes are preferred for texture and flavor, but canned can work in a pinch. Drain and rinse them, then reduce cooking time since they’re already partially cooked.

Freezing is possible but may change the texture, making them softer when thawed. If freezing, use an airtight container for 2–3 months and thaw in the refrigerator before reheating gently.

Recipe

Stove Top Candied Sweet Potatoes

Serves: 8 | Prep: 20 minutes | Cook: 40 minutes | Total: 1 hour

Ingredients

• 6 sweet potatoes (about 3 pounds), peeled and sliced into ½-inch rounds
• 1 cup (2 sticks) butter
• 1 cup white granulated sugar
• 1 cup packed brown sugar
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg (optional)
• 1 teaspoon maple extract (or vanilla)

Instructions

1. Peel, rinse, and dry the sweet potatoes. Slice them into ½-inch rounds and set aside.
2. In a large, high-sided skillet over medium heat, melt the butter. Whisk in both sugars, salt, cinnamon, and optional nutmeg until the sugars dissolve.
3. Add the sweet potatoes and stir to coat. Bring the mixture to a boil, then cover and reduce heat to low to maintain a slow simmer. Cook 15 minutes, stir gently, then cover and simmer another 20–25 minutes until tender.
4. Remove from heat and stir in the maple extract. If you prefer a thicker sauce, mash about 1 cup of the cooked sweet potatoes and fold them back into the pan until smooth.
5. Serve warm.

Notes

You can prepare this recipe a day ahead and reheat before serving. Store leftovers in an airtight container in the refrigerator for 3–4 days.