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Baked Southern Candied Sweet Potatoes | lecremedelacrumb.com

Baked Southern Candied Sweet Potatoes

Sweet, caramelized baked southern candied sweet potatoes make the perfect Fall side dish - especially for holidays like Thanksgiving and Christmas!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 8 servings
Calories 274kcal
Author Tiffany


  • 3-4 large sweet potatoes peeled and sliced into ¼-inch thick rounds
  • 1 cup pecan halves
  • ¾ cup butter melted (12 tablespoons)
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt or to taste


  • Place sweet potato rounds in a large pot and cover with water. Bring to a boil and cook until tender (do not over-cook, they should still be slightly firm and not mushy). Drain and transfer to a large bowl.
  • Add pecans, melted butter, brown sugar, white sugar, cinnamon, nutmeg, and salt to the bowl and stir to combine making sure potatoes are well-coated.
  • Transfer mixture to a large casserole dish and bake at 400 for 15-20 minutes until sugars are dissolved and potatoes are very easily pierced with a fork. Stir the potatoes to coat with the sauce at the bottom of the dish and serve.


Tip: Top with candied pecans. 


Calories: 274kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 365mg | Potassium: 387mg | Fiber: 4g | Sugar: 31g | Vitamin A: 12069IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg