In the heart of the South, candied sweet potatoes aren’t just a dish; they’re a cherished holiday tradition, a symbol of warmth and togetherness passed down through generations. The aroma of cinnamon, nutmeg, and sweet caramelizing butter evokes memories of festive gatherings and family feasts. Traditionally, preparing this soulful side dish involved hours of peeling, boiling, and simmering fresh sweet potatoes to perfection. However, what if you could capture that exact, irresistible flavor and signature caramelized texture in a fraction of the time? Our simple, incredibly delicious recipe leverages the convenience of canned sweet potatoes, allowing you to bring that beloved holiday taste to your table in 15 minutes or less. We’ve meticulously balanced the ideal ratio of sweetener, butter, and spices to ensure your candied yams are perfectly caramelized and bursting with flavor every single time, without the fuss.
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If you’re a fan of our classic baked Southern Candied Sweet Potatoes, you’re going to adore this incredible shortcut version! It delivers all the comforting flavor with maximum ease. You can also watch me prepare this recipe step-by-step on YouTube for a visual guide.
Table of Contents
Key Ingredients for Perfect Candied Sweet Potatoes
Crafting the perfect candied sweet potatoes requires a thoughtful selection of ingredients that work in harmony to create that signature sweet, spiced glaze. Here’s a closer look at what you’ll need to achieve holiday-level deliciousness:
- Canned Sweet Potatoes: The star of this shortcut recipe. Opt for whole or cut pieces, not mashed, to maintain texture. We’ll discuss how to choose the best type in detail below.
- Unsalted Butter: The foundation of our rich, glossy glaze. Butter provides a creamy, indulgent base that perfectly complements the sweetness of the potatoes. Unsalted butter allows you to control the overall saltiness of the dish.
- Vanilla Extract: A crucial flavor enhancer that adds depth and warmth, elevating the sweet profile of the dish. Use pure vanilla extract for the best results.
- Sweetener (Brown Sugar & White Sugar): A combination of both dark brown sugar and white granulated sugar creates a complex sweetness and contributes to the beautiful caramelization. Brown sugar brings molasses notes and a slightly chewier texture to the glaze, while white sugar ensures a crisp, sweet coating. If using a sugar substitute, choose one that caramelizes well.
- Ground Cinnamon: This classic spice is indispensable, offering warm, aromatic notes that are synonymous with traditional Southern candied yams.
- Ground Nutmeg: A pungent, slightly sweet spice that beautifully complements cinnamon and adds another layer of complexity to the flavor profile.
- Ground Cloves: Just a touch of ground cloves provides a strong, warm, and slightly peppery accent, rounding out the spice blend. Use sparingly, as a little goes a long way.
- Pinch of Salt: Essential for balancing the sweetness and enhancing all the other flavors. Don’t skip it, even in a sweet dish!
Choosing the Best Canned Sweet Potatoes
The success of this speedy recipe largely depends on selecting the right type of canned sweet potatoes. Canned sweet potatoes are typically packed in liquid, either water or a light syrup, to preserve their freshness and texture. For this recipe, where we’re creating our own rich, flavorful glaze from scratch, it’s highly recommended to avoid versions packed in heavy syrup. These can make your final dish overly sweet and dilute the distinct flavor of your homemade glaze.
While finding canned sweet potatoes without any liquid at all can be a challenge, the goal is to start with a product that isn’t already submerged in a sugary solution. Always opt for sweet potatoes packed in water, if available. Regardless of the packing liquid, the most crucial step is to meticulously drain and thoroughly pat dry the sweet potato pieces before you begin. This extra step is vital for two reasons: firstly, it removes excess moisture that could make your sweet potatoes mushy during cooking, and secondly, it allows our homemade glaze to properly adhere and caramelize onto the surface of each piece, ensuring that perfect glossy finish. Skipping this step often results in a watery, less intensely flavored, and unpleasantly soft final product.
How to Make Quick Candied Sweet Potatoes from a Can
Creating these delightful candied sweet potatoes is remarkably straightforward and incredibly fast. The detailed measurements and full instructions can also be found in the comprehensive recipe card further down this post, but here’s a simplified breakdown to get you started on your culinary journey:
- Prepare the Sweet Potatoes: Begin by carefully opening your cans of sweet potatoes. Drain off all the packing liquid thoroughly. Gently transfer the drained sweet potato pieces into a baking dish or a large, shallow pan. The key here is to handle them delicately; you want to preserve their whole or chunky form, avoiding mashing them at this stage. Patting them lightly with a paper towel can also help remove any lingering excess moisture.
- Craft the Irresistible Glaze: In a small saucepan, melt the unsalted butter over medium heat until it’s fully liquefied and just starting to bubble. Once melted, stir in the brown sugar (or your chosen sweetener), white granulated sugar, vanilla extract, ground cinnamon, nutmeg, a small dash of ground cloves, and a tiny pinch of salt. Continue to cook, stirring occasionally, until the sugars have fully dissolved and the mixture begins to bubble gently. You’ll notice the aroma filling your kitchen—that’s when you know the flavors are melding beautifully. This process usually takes just a few minutes, ensuring a perfectly smooth and aromatic glaze.
- Gently Coat and Caramelize: Add the pre-drained and patted sweet potatoes to the saucepan with your shimmering glaze. Using a spatula, very gently fold and stir the sweet potatoes, ensuring each piece is thoroughly coated in the rich, spiced mixture. The goal is to coat without breaking down the delicate sweet potato pieces. Continue to cook for just a few minutes, allowing the glaze to lightly caramelize around the sweet potatoes, thickening slightly as it adheres.
- Serve Warm and Enjoy: Once coated and heated through, remove the pan from the heat. These candied sweet potatoes are truly best served hot and fresh, allowing the warm spices and sweet glaze to shine. Spoon extra glaze over the sweet potatoes just before serving to add an extra layer of lusciousness and shine.
Substitutions and Flavor Variations
One of the joys of this recipe is its versatility. In my family, we frequently experiment with different additions to keep things exciting and tailor the dish to various tastes or seasonal ingredients. Here are some fantastic ways you can customize your candied sweet potatoes:
- Nuts: Toasted pecans, walnuts, or almonds add a wonderful crunch and nutty depth. Simply toast them lightly in a dry skillet before stirring them into the glaze along with the sweet potatoes.
- Apples: Sliced or diced apples can be gently folded into the glaze and cooked briefly until tender-crisp, adding a touch of tartness and freshness. Honeycrisp or Granny Smith work particularly well.
- Cranberries: Fresh or dried cranberries offer a beautiful burst of color and a tangy counterpoint to the sweetness. Add dried cranberries with the spices, or simmer fresh cranberries briefly in the glaze.
- Dates: Chopped dates provide a chewy texture and a deep, caramel-like sweetness. Incorporate them into the glaze as it cooks.
- Coconut Flakes: Toasted coconut flakes bring a tropical hint and delightful texture. Stir them in at the very end or sprinkle on top before serving.
- Caramel Sauce: For an extra layer of decadence, a drizzle of good quality caramel sauce can be added to the glaze, making it even richer and more indulgent.
- Honey or Maple Syrup: These natural sweeteners can replace a portion of the granulated sugars for a different flavor profile. Honey adds a floral note, while maple syrup brings a distinct earthy sweetness. Adjust quantities to taste.
- Ginger: A pinch of ground ginger or finely grated fresh ginger can add a warm, zesty kick that brightens the entire dish.
- Orange Zest: The bright, citrusy aroma of orange zest perfectly complements sweet potatoes and spices. Add it to the glaze right before coating the potatoes.
Canned Candied Sweet Potatoes
By Brandi Crawford
A classic Southern holiday side dish made incredibly easy and fast with canned sweet potatoes. Perfectly caramelized and spiced yams ready in just 15 minutes!
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Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Soul Food, Southern
Servings: 5 servings
Calories: 290 kcal
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Ingredients
- 32 oz canned sweet potatoes (Drained)
- ½ cup unsalted butter
- ½ cup dark brown sugar or sweetener
- ½ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 teaspoons vanilla extract
Instructions
- Heat a skillet or pot over medium-high heat on the stove and add the butter. Allow it to fully melt.
- Once the butter is melted, add the ground cinnamon, nutmeg, cloves, white sugar, brown sugar, salt, and vanilla extract. Stir continuously. It’s important to ensure the sugar melts completely into the butter to form a smooth glaze, but be careful not to overcook the glaze, as it can burn quickly.
- Once the glaze has thickened slightly and all the sugars are dissolved, gently add the drained sweet potatoes. Stir very carefully to coat all the sweet potato pieces evenly without mashing them.
- Remove the pan or pot from the heat immediately after the sweet potatoes are coated and heated through.
- Allow to cool for a few minutes before serving. These are best enjoyed warm.
Notes
Canned sweet potatoes are typically preserved in a liquid, either water or syrup. For optimal results with this recipe, prioritize using sweet potatoes packed in water. If only syrup-packed versions are available, be sure to rinse the sweet potatoes thoroughly before draining and patting dry to remove any excessive added sweetness.
Always remember to drain and pat dry your sweet potatoes to eliminate excess moisture. This critical step prevents the final dish from becoming watery or mushy and ensures the glaze adheres beautifully.
You can easily double this recipe by simply doubling all the ingredient quantities to serve a larger crowd.
How to Prevent Mushy Sweet Potatoes
This is arguably the most common concern when using canned sweet potatoes. Because they are pre-cooked and stored in liquid for an extended period, they are inherently very soft straight out of the can. The goal with this recipe is not to cook them further, but rather to gently reheat them and coat them in our luscious glaze.
To prevent them from becoming mushy, follow these key tips: be extremely gentle when stirring and mixing the sweet potatoes with the glaze. Use a soft spatula and fold them carefully. Most importantly, do not overcook them. Once they are warmed through and coated, remove them from the heat immediately. Prolonged cooking will only soften them further and compromise their texture.
Nutrition
Serving: 1 serving | Calories: 290 kcal | Carbohydrates: 26g | Protein: 2g | Fat: 19g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using online nutrition calculators like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific recipe, it is always recommended to calculate it with the actual ingredients and brands you use. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.
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Preventing Mushy Canned Sweet Potatoes
The texture of candied sweet potatoes is paramount – we want them tender, but still holding their shape, not a sweet potato puree. When working with canned sweet potatoes, achieving this can be a particular challenge because they are already pre-cooked and quite soft. The key is understanding that you are not really “cooking” them, but rather reheating them and coating them in a glorious glaze. Here are our top tips to prevent them from turning mushy:
- Drain and Pat Dry Thoroughly: This step cannot be emphasized enough. Excess liquid from the can will only contribute to a softer texture and a diluted glaze. After draining, gently spread the sweet potatoes on a few layers of paper towels and pat them dry. This removes surface moisture, allowing the glaze to adhere better and preventing sogginess.
- Handle with Care: Canned sweet potatoes are delicate. Use a gentle hand when transferring them to the pan and especially when stirring them into the glaze. A rubber spatula is often better than a metal spoon for this, as it’s less likely to cut or crush the pieces. Gently fold the glaze over the potatoes rather than vigorously stirring.
- Mind the Heat and Time: Since the sweet potatoes are already cooked, they only need to be heated through. Use medium heat, and once the glaze is ready and the potatoes are added, cook for only 2-3 minutes, just enough for them to warm up and for the glaze to coat them nicely. Prolonged exposure to heat will break down their cell walls further, leading to a mushy consistency.
- Choose Whole or Chunked: Whenever possible, select canned sweet potatoes that are labeled as “whole” or “cut pieces” rather than “mashed” or “pureed.” Larger, intact pieces are more resilient and less prone to becoming mushy.
- Serve Promptly: Candied sweet potatoes are best enjoyed shortly after preparation. While they can be reheated, their texture is at its peak when fresh off the stove.
Frequently Asked Questions and Pro Tips
In the United States, the terms “yams” and “sweet potatoes” are often used interchangeably, particularly for the orange-fleshed varieties. True yams are a distinct, starchy tuber with rough, bark-like skin and a white flesh, originating from Africa and Asia. However, if you see canned orange “yams” in your grocery store, these are almost certainly a type of sweet potato, and they will work perfectly well in this recipe to create delicious candied yams.
Absolutely! Marshmallows are a popular addition to candied sweet potatoes, especially for those who love a gooey, toasted topping. The best way to incorporate them without overcooking your delicate sweet potatoes is to toss mini marshmallows directly into the skillet with the sweet potatoes and glaze just before removing it from the heat. This allows them to melt slightly and meld with the glaze. Alternatively, if you prefer a browned, toasted marshmallow crust, transfer your glazed sweet potatoes to an oven-safe dish, top with marshmallows, and broil for just 2-3 minutes, watching constantly, until golden brown. Be cautious not to put the sweet potatoes in the oven for extended periods, as this can lead to them becoming mushy.
As highlighted above, preventing mushiness is key when using canned sweet potatoes. The fundamental principle is minimal handling and minimal cooking. Always drain the sweet potatoes thoroughly and pat them dry to remove excess moisture. When mixing them with the glaze, be incredibly gentle to avoid breaking down their already soft structure. Cook them only long enough to heat them through and coat them in the glaze, typically just 2-3 minutes. Overcooking is the quickest way to end up with a mushy result.
While these candied sweet potatoes are best served fresh, you can certainly make them a day or two in advance. Store any leftovers in an airtight container in the refrigerator for 3-4 days. This makes them a convenient option for holiday meal prep or busy weeknights.
Reheating candied sweet potatoes is simple. You can warm them gently in the microwave in short bursts, stirring occasionally, or reheat them on the stove over low heat. The crucial tip for reheating is to ensure there is plenty of glaze. If the glaze has thickened too much or absorbed into the potatoes, you can add a tablespoon or two of water or a little extra butter and sugar during reheating to prevent them from drying out and to refresh that luscious, glossy coating.
Candied sweet potatoes freeze exceptionally well, making them perfect for future enjoyment. To freeze, allow the dish to cool completely. Then, transfer the sweet potatoes and any remaining glaze into an airtight freezer-safe container or a heavy-duty freezer bag. If using a bag, press out as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat using the methods described above.
Main Dish Pairings for Candied Sweet Potatoes
These delightful candied sweet potatoes are a versatile side dish that complements a wide array of main courses, especially those rich in flavor, making them ideal for holiday feasts or comforting family dinners. Here are some fantastic main dish recipes that pair perfectly with their sweet and savory notes:
Cajun Turkey Recipe: The bold, spicy flavors of a Cajun turkey offer a wonderful contrast to the sweetness of the yams.
Baked Turkey Wings: Tender, savory baked turkey wings provide a hearty and comforting companion.
Baked Crab Legs: For a truly indulgent meal, the sweetness of the crab complements the richness of the candied sweet potatoes.
Southern Soul Food Oxtail: The deep, savory flavors of braised oxtail create a classic and satisfying Southern pairing.
More Delicious Side Dish Recipes
If you love comforting and flavorful side dishes, be sure to explore more of our cherished recipes that perfectly complete any meal:
Southern Soul Food Baked Mac and Cheese: A creamy, cheesy, and utterly irresistible staple that’s a must-have at any gathering.
Collard Greens with Smoked Turkey: Tender, savory collard greens simmered with smoked turkey for a deeply flavorful and traditional side.
Cornbread Chicken and Dressing Recipe: The ultimate comfort food, this savory dressing is moist, flavorful, and perfect for holidays or Sunday dinners.