Sweet & savory country cooking from my table to yours!


Candied Sweet Potatoes

Thanksgiving just wouldn’t be the same without Candied Sweet Potatoes!  These classic Candied Sweet Potatoes start with fork-tender cooked sweet potatoes.  They get covered with a homemade sauce made of brown sugar, butter, vanilla, and warm spices, then baked in the oven until the flavors meld together.  Lastly, marshmallows get scattered over the top and toasted until golden brown, just before serving.  These candied sweet potatoes are simply a must beside any Thanksgiving turkey!

These classic candied sweet potatoes always made an appearance on my mother’s Thanksgiving dinner table, and I think I’ve made them at least 40 times over the years.  They are always on my Thanksgiving dinner table alongside Turkey, cranberry salad, dressing, gravy, and other sides.  Over the years I’ve made whipped sweet potatoes and sweet potato casserole, but I always come back to this classic recipe.


  • Super easy to make
  • Perfect for making the day before, reheating and adding marshmallows the next day
  • Tender cooked and fresh, unlike canned sweet potatoes
  • Full of flavor from the buttery brown sugar sauce with nutmeg, cinnamon, and vanilla


  1.  Cook the sweet potatoes:  Peel the sweet potatoes and cut into slices at least 1- inch in thickness.  Cover with water and cook until fork-tender.  Drain and place in a casserole dish.
  2.  Make the sauce:  Melt the butter in a saucepan over medium heat.  Add the brown sugar, water, vanilla, cinnamon, and nutmeg.  Bring to a boil and remove from heat.  Pour sauce over the sweet potatoes.
  3.  Bake the sweet potatoes:  Bake for 20 minutes.  Remove and add marshmallows and return to the oven until marshmallows are toasted.


It’s common for grocery stores in the US to carry at least two varieties of sweet potatoes.  Some stores label one variety as yams, but they’re really sweet potatoes.  This confusion goes way back in history.  It’s actually hard to find true yams in the US unless you shop specialty produce shops.  The two most common varieties of sweet potatoes in US grocery stores are the orange-fleshed and the light yellow-fleshed potatoes.  The light yellow-fleshed potato has a dry crumbly texture and is not sweet.  It’s very similar to a white potato.  The darker orange-fleshed potato is commonly mislabeled as a yam.  It has a moist texture and is the most popular variety used in casseroles and pies.  So if you’re looking at a sign that labeled yams, chances are you’re really looking at orange-fleshed sweet potatoes.

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Cindy Gibbs » about

Hi, I'm Cindy, born and raised in the Bluegrass State. The food at My Country Table is homestyle, savory, southern and sweet, where I love to revive the old fashioned forgotten recipes of years past and test new ones as well. Please come join me at My Country Table.