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Skillet Candied Sweet Potatoes
When oven space is tight during the holidays, these stovetop candied sweet potatoes are exactly what you need. You'll pan-fry the cubes in butter until they develop a golden crust, then toss them in a rich brown sugar and cinnamon glaze. The result is a comforting side dish with crispy edges and a tender center. They're sweet enough to feel like a treat, but savory enough to pair beautifully with roasted meats or a simple chicken dinner.
Ingredients
- 5 T. butter, divided
- 3 to 4 sweet potatoes, peeled and cut into 1-inch cubes
- salt and pepper to taste
- 1/4 c. brown sugar, packed
- 1-1/2 t. cinnamon
Instructions
- 1Melt 3 tablespoons of the butter in a Dutch oven or large skillet over medium-high heat. Add the cubed sweet potatoes and cook for 10 to 15 minutes, stirring frequently, until they develop a golden crust on all sides. Keep a close eye on the pan so the natural sugars don't burn.
- 2Season the potatoes with salt and pepper, then push them to the outer edges of the pan. Place the remaining 2 tablespoons of butter in the center to melt. Sprinkle the brown sugar and cinnamon over the top, and stir everything together to coat the potatoes evenly. Turn the heat down to low.
- 3Continue cooking for 15 to 20 minutes until the sweet potatoes are completely fork-tender and coated in a thick, glossy glaze.
Notes
- Prep: Cut the sweet potatoes into uniform 1-inch cubes so they cook at the same rate.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove over low heat, adding a splash of water if the glaze is too thick.