Candied skillet sweet potatoes might just become your new favorite sweet potato side dish. The insides are tender, the outsides are caramelized, and the process is simple as can be.
If you are looking for a new way to enjoy sweet potatoes, you are in the right place. This recipe gives great texture and flavor with minimal dishes, which is always a plus.
As a bonus, they don’t need to go in the oven, which is great if it is full with a turkey and other Thanksgiving side dishes.
But don’t save this recipe for Thanksgiving. They would also be great served with ham, pork chops, or roasted chicken.
Actually, they are so good you may want to just make a meal of them. And I wouldn’t blame you if you do, they are that tasty!
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Why You’ll Love This Recipe
A lot of recipes have you boil your sweet potatoes and then transfer them to a different pan for more cooking, but not this one. The sweet potatoes cook in the syrup in the skillet, so there’s only one dish to manage.
The insides of the sweet potatoes get really tender and soft. The exterior gets a little bit caramelized.
As the syrup cooks down, it gets a little bit sticky. The combination of the sticky sauce, with a little crunch on the exterior giving way to the smooth centers is amazing.
This recipe is really simple and lets the sweet potatoes shine. It is ready to make a sweet potato lover out of anyone.
We love these sweet potatoes just they way they are. This recipe really features the sweet potatoes themselves.
However, if you are in the mood to jazz it up a little, you certainly can.
You can stir in a little bit of nutmeg or cinnamon if you would like. Just a pinch will be enough to add those warm spicy notes to the dish.
You could also finish it off with some fine orange zest at the end. Or toss some pecans into the mix during the last few minutes.
If you need some marshmallows to make the dish complete, you can do that, too. Just toss some on at the end and stick the skillet in the oven until they are cooked to your satisfaction.
Frequently Asked Questions
Why do you cover the pan for part of the cooking time?
Covering the skillet for the first 10 minutes of cooking allows the heat to surround the sweet potatoes and keep the moisture in. It helps to ensure the potato slices cook evenly and the sauce doesn’t reduce too quickly.
If your large skillet doesn’t have a lid, it will be okay to go without. Just keep an eye on the potatoes and sauce. They may need to be stirred and flipped a little more at the end.
Can I reduce the amount of sugar?
Believe it or not, this already is a reduced amount of sugar from many of the recipes out there. Of course, you can do what you want, but this ratio ensures there is enough syrup to coat all of the sweet potato slices without reducing down too quickly.
A lot of the sugar sauce stays in the pan, so you don’t necessarily eat all of the sugar unless you scrape every last drop out. But, reducing the amount you use will definitely change the final product.
Can I make these in advance?
Yes, you can make them the day before the big meal if you would like. Just reheat them gently when you are ready to serve.
How do I store leftovers?
Store leftover sweet potatoes in an airtight container in the refrigerator for up to 5 days.
More Recipes You’ll Love
Candied Skillet Sweet Potatoes
- 3 medium sweet potatoes
- 4 Tablespoons butter
- ¾ cup granulated sugar
- ⅓ cup milk
- 1 pinch salt
- Peel sweet potatoes and cut into 1-inch slices.3 medium sweet potatoes
- Melt butter in skillet over medium-high heat.4 Tablespoons butter
- Stir sugar, milk, and salt into melted butter. Add sweet potato slices, arranging in a single layer if possible.¾ cup granulated sugar, ⅓ cup milk, 1 pinch salt
- Cover and reduce heat to medium-low. After 10 minutes remove the cover and flip the sweet potato slices.
- Continue to cook uncovered, flipping the sweet potatoes and stirring the sauce every 5-10 minutes until the sweet potatoes are fork tender, about 35 minutes.