Stovetop Candied Sweet Potatoes

Simple stovetop recipe for Louisiana Sweet Potatoes in sugary syrup with cinnamon!

Servings Servings

Cuisine Creole

Course Side Dish

Calories 268

Prep Time 20

Cook Time 30

Total Time 50

Here's What You Need

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.

Notes

Read my article Stovetop Candied Sweet Potatoes for detailed instructions and tips.

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.

This recipe can be made 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. Use within 2 days, or freeze.

The amount of water you will use depends on the size of your pan.

Nutrition