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Skillet Candied Sweet Potatoes
These stovetop candied sweet potatoes deliver all the classic holiday flavor without turning on the oven. Cubed sweet potatoes are pan-fried in butter until golden brown, then tossed in a rich glaze of brown sugar and cinnamon. The result is a comforting side dish with crispy edges and a tender, melt-in-your-mouth center. Serve them alongside roasted meats or as a sweet addition to a weeknight dinner spread.
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.
- 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.