Candied sweet potatoes are a soul food staple. Here, the sweet potatoes are cooked on the stove top in a mixture of brown sugar, orange zest and juice, warming spices, and ginger for a slight twist.
First and foremost, the things we eat in America are all sweet potatoes and NOT yams. In fact, you’ve probably never even had a yam in your life. According to the North Carolina Sweet Potato Commission, “A true yam is a starchy edible root of the Dioscorea genus, and is generally imported to America from the Caribbean.”
By playing it fast and loose with naming when the sweet potato was introduced some decades ago, the industry derived the “yam” moniker from the African word “nyami.” Sweet potatoes are available in a variety of shapes, sizes, and colors, but regardless of how they look, they are still all sweet potatoes.
Now that that’s out of the way, let’s move on to this recipe.
Candied sweet potatoes are a soul food staple. Though they often make an appearance for Thanksgiving, Christmas, and all the other big family gatherings, they are also part of the regular dinner repertoire. This recipe is cooked on the stove top instead of being baked (a trick I learned from watching my father) and the sweet potatoes are candied in a mixture of brown sugar, orange zest and juice, warming spices, and—my secret weapon—fresh ginger. I think the ginger goes nicely with all of the other flavors in the dish to make it stand out from other recipes, but of course you are free to omit it if you wish.
Speaking of other recipes, this one uses much less sugar than what you can find elsewhere on the internet. (I’m talking half or even a third as much.) I wanted to let the natural sweetness and flavors of the potatoes shine without making it cloying. Also, I wanted to make sure that it made sense as a side dish and stayed away from dessert territory. After all, there’s already sweet potato pie to take care of that.
But of course, feel free to increase the amount of sugar as you see fit. You’re the master of your own kitchen. (If looking for additional sweetness, I would add granulated sugar instead of more brown sugar so the molasses flavor doesn’t completely take over.)
Stove Top Candied Sweet Potatoes Recipe
A soul food staple, the sweet potatoes are cooked on the stove top in a mixture of brown sugar, orange zest and juice, warming spices, and ginger.
Ingredients
- 2.5 to 3 pounds sweet potatoes (about 5 medium potatoes), peeled and cut into bite-size pieces
- 1 orange, zested and juiced
- 1/2 cup packed brown sugar
- 1/2 cup water
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon minced ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon grated nutmeg
Instructions
- Place all of the ingredients in a pot over medium to medium-low heat and cook, covered and stirring occasionally, until the potatoes are tender but not mushy, 30 to 35 minutes.
- Remove the lid and continue to cook until the liquid has reduced to a syrup and coats the sweet potatoes, about 10 minutes. Season with more salt if needed.
I’ve been using this recipe for years it’s even better when you mix 1/2nd brown sugar and 21st of flour and 21st butter crumble it up and finger it over potato with marshmallows place in oven until brown De licouse.
I’m personally not a fan of marshmallows with my sweet potatoes, but you can make them however you like!
Sounds great but I dont understand your measurments of 1/2 nd and 21st. What does that mean, how much to use?
I’m not sure what you’re referring to.
Darlene was referring to Jennie’s comment. You probably figured that out a while ago.
Anyway, good recipe; I had to leave cooking longer for syrup to reach my desired consistency ;I like getting the syrup to 240 for soft ball stage. Thanks!
I’m also wondering what the measurements that Darlene had questioned. The 1/2nd and 21st … Regarding the brown sugar and the flour and butter. Sorry, I am probably just crazy today. Thank
You.
Needed a quick sweet potato recipe for an average weeknight and these delivered. The orange and ginger are gamechangers. Thanks for a great recipe!
The ginger ruined the flavor for me in my opinion but I tried the recipe again without the ginger and loved it. Personal preference.
I’m not a fan of ginger either. I add vanilla extract instead. otherwise love the recipe
Does anyone have calories for a serving of this recipe?
I don’t have any calorie information for my recipes.
If they’re checking calories for candied yams then they don’t need to be eating it ??
Delicious – followed it precisely. Thank you so much.
You’re welcome!
Greetings. How much water do u add to pot?
The recipe says 1/2 cup water in the ingredients list.
Absolutely delicious. ginger and orangezest do the trick
Can you do any of it ahead of time?
You can cook the dish fully ahead of time and then reheat it before you’re ready to serve.
Delish!! Thank you!!!!!
Delish!! Thank you!!!!! Great way to prepare them!!