This recipe for Candied Sweet Potatoes made on the stovetop is simple in every aspect. Start with Louisiana Yams, then all you need is butter, sugar, cinnamon, and a hint of lemon. Simmer in a little water and a pinch of salt until the Yams soften and a delicious syrup is created.
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What's Special About This Recipe?
When I saw that Leah Chase, the Queen of Creole Cuisine, had her twist on Stovetop Candied Sweet Potatoes, I went to work on a recipe of my own. After all, Yams are the Official Vegetable of Louisiana and I love them!
This recipe brings back memories of growing up when the family would go to one of the great Cafeterias in South Louisiana, Wise Cafeteria in New Orleans, and Piccadilly in Baton Rouge and Lafayette. That was always a special treat for the kids and no matter what else was on my tray, there was always a small bowl of syrupy Candied Sweet Potatoes. Even the school cafeterias had a great version of this classic.
The cook loves this recipe because it's simple. Chop the Yams, put everything in the pot at once, and let it go. You don't even have to stir it until the sugar starts to bubble. Everyone else, especially the children, loves the syrupy sweet, tender, melt-in-your-mouth Yams.
Here’s What You Need
Here are some of the key ingredients for this recipe:
Ingredient Notes
- Quantities for all ingredients are listed in the recipe card at the bottom of the article.
- Sweet Potatoes: Fresh sweet potatoes are best in this recipe. If you're tempted to substitute canned sweet potatoes I would rinse them off (you should decide what goes on your candied yams) and adjust the cooking time. The challenge is getting the sauce syrupy enough while not turning your yams to mush. My advice, use fresh yams.
- You should peel your yams. The skin is nutricious but this recipe is best with peeled sweet potatoes.
- Butter: I developed this recipe using salted butter. If you use unsalted butter, you should add a little more than a pinch of salt.
- Sugar: This recipe is best with white sugar, also called refined or table sugar. You could substitute brown sugar (1 to 1) but the flavor profile will be slightly different.
- Lemon Slices: The tart, acidic lemon slices will help counter some of the sweetness from the sugar. Optionally you can add a teaspoon or less of lemon juice with the slices. Make sure you remove the seeds before adding them.
- Cinnamon: Cinnamon is an important spice in this recipe as it seems to round out the flavor profile. I suggest moderation. Cinnamon is a strong spice and is easy to overdo. Start with ½ teaspoon of ground cinnamon along with one stick. When you taste for seasoning after cooking you could add a little more if you want.
- Water: Use cold water. The amount of water you need depends on the size of your pot. Add water to just under the top of the potatoes.
- Optional or Additional Ingredients:
- A little bit of ground nutmeg as well as a slice or zest of an orange add interesting dimensions to the flavor profile.
Equipment
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Here’s What You Do
First…you have a beer. Even the simplest recipes are easier when you prepare yourself and your ingredients first. Begin by sipping a beer while you read the recipe all the way through. Not only will you be in the right frame of mind, but you'll learn what you need and what you will do with each ingredient. The next step is to perform your mise en place so that all the prep is done before you even start cooking.
Mise en place
Sweet Potatoes:
- Peel the sweet potatoes and cut them into small (approximately 1”) cubes.
- I ended up with about 2 quarts of chopped sweet potatoes.
- The key is to make the pieces about the same size so they cook at the same rate.
Other Ingredients:
- Measure the butter, sugar, and cinnamon.
- Slice the lemons and make sure to remove any seeds.
- The amount of water you need will depend on the size of the saucepan.
Combine Ingredients and Simmer
What happens in this step? This is almost all you have to do. All the ingredients go in at the same time, then you bring them to a simmer and leave them along for about 10 minutes.;
1) Add the chopped sweet potatoes to a saucepan.
2) Add the sugar, ground cinnamon, cinnamon stick, lemon slices, butter, and a pinch of kosher salt to the Yams. Do not stir.
3) Add water just to under the sweet potatoes. Do not stir.
4) Now turn the heat to high. When the water starts to boil, lower the heat and simmer for about 10 minutes, then give the pan a couple of gentle stirs.
Lagniappe Tip: Resist the urge to stir the pot for the first 10 minutes. The simmering will turn the sugar into a syrup that will engulf all the ingredients and we don't want to Yams to be broken up during this stage.
Simmer Until Yams are Soft and Syruppy
What Happens in This Step? This is when all the ingredients transition to a Candied state!
5) Slowly simmer for another 15 to 20 minutes as the syrup develops and the sweet potatoes soften.
6) Check the softness by probing the potatoes with a bamboo skewer or fork. Continue to simmer until the Yams probe enters easily and the syrup has thickened.
Lagniappe Tip: The sweet potatoes are done when they are soft and the probe goes in with little or no resistance.
7) Remove the pan from the heat and let the sweet potatoes cool slightly for about 5 minutes. Remove the lemon slices and cinnamon stick to serve.
Serving Suggestions
This is a special side dish any time of year. This recipe will make about 8 servings and is perfect with pork, turkey, and chicken. This is the perfect dish to serve "family style" so everyone can get lots of that delicious syrup!
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Hints and Tips (FAQ)
Leftovers can be kept in the fridge for 3 to 4 days and in the freezer for up to 3 months. Make sure to let the leftovers cool to room temperature before placing them in an airtight container. Defrost frozen leftovers in the refrigerator overnight. Reheat on the stovetop or microwave.
Yes, you can do this in advance. Cook the recipe all the way, then let it cool and place it in the fridge in an airtight container or wrapped with plastic wrap and aluminum foil. Take it out of the fridge for about 30 minutes before reheating it on the stovetop.
Yes, they are! Sweet Potatoes are full of vitamins and minerals and are known to provide many important health benefits. Check out "6 Surprising Health Benefits of Sweet Potatoes" published by healthline.com.
Pretty much, but some will contend they are different. African slaves called sweet potatoes “nyami” because it reminded them of the starchy, edible tuber of the name that grew in their homeland. The Senegalese word “nyami” was shortened to “yam.”
Louisiana Sweet Potatoe farmers commandeered the term "yam" for marketing purposes. According to the LSU Agriculture Department's publication Sweet Potato Louisiana Most Popular Vegetable, "(t)he Louisiana industry coined the term “yam” in 1937 as part of a national marketing campaign to differentiate its product from the drier, white-fleshed types being grown on the East Coast."
Other Great Vegetable Dishes From Sweet Daddy D:
Are You Jammin' for More Yam(mins)?
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Recipe
Stovetop Candied Sweet Potatoes
Here's What You Need
- 2 pounds sweet potatoes about 2 quarts
- 1 ½ cups sugar
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- 2 slices lemon deseeded
- Pinch kosher salt
- 1 to 1 ½ cups cold water See Notes
Here's What You Do
- Peel and chop sweet potatoes into small 1” cubes
- Add chopped sweet potatoes to a saucepan
- Add the sugar, ground cinnamon, cinnamon stick, lemon slices, and butter to the sweet potatoes. Do not stir.
- Add water just under the sweet potatoes. Do not stir.
- Turn the heat to high. When the water starts to boil, lower the heat and simmer for about 10 minutes, then give the pan a couple of gentle stirs.
- Continue to simmer for another 10 to 20 minutes as the syrup develops and the sweet potatoes soften. Check the softness by probing the potatoes with a bamboo skewer or fork.
- When done, remove the pan from the heat and let the sweet potatoes cool for about 5 minutes. Remove the lemon slices and cinnamon stick to serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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