Old-Fashioned Candied Sweet Potatoes (Grandma’s 1940s Recipe)  

Every fall, I find myself flipping through Grandma’s 1940s cookbook looking for a Thanksgiving side dish that tastes like the holidays I grew up with. This year I landed on her old-fashioned candied sweet potatoes, and I couldn’t believe how simple they are! It’s just halved sweet potatoes baked in a buttery syrup of sugar, light corn syrup, and a sprinkle of cinnamon until they’re tender and glossy.

Candied sweet potatoes have been on Southern tables since the 1800s, long before anyone thought to put marshmallows on top in the early 1900s. My grandma’s version skips the marshmallows and lets that sticky, caramelized glaze do all the work, which is exactly how I like them. I did have to adapt a little, since her recipe calls for a 9×13 dish and my 10×14 only fit five of my bigger sweet potatoes, so I’ll walk you through how to make it work with whatever you’ve got in your kitchen.

Quick Facts

• What they are: Halved sweet potatoes baked in a buttery syrup of sugar, light corn syrup, and cinnamon until they’re tender and glossy.
• Where the recipe comes from: My grandma’s 1940s cookbook. No marshmallows, just that sticky caramelized glaze!
• Prep time: About 15 minutes (most of that is peeling).
• Cook time: 40 to 60 minutes, depending on how big your sweet potatoes are.
• Oven temperature: 400°F
• Servings: About 10-12 as a side dish.
• Dish size: A 9×13 dish fits 6 medium sweet potatoes. My 10×14 only fit 5 of my bigger ones, so go by how snugly they fit.
• Difficulty: Easy. If you can peel a potato, you can make these.
• Dietary notes: Vegetarian and naturally gluten-free.
• The one thing not to skip: Basting! Spooning that syrup over the top every so often is what gives them their candied finish.
• Best for: Thanksgiving, Christmas dinner, Easter ham, or any Sunday supper that needs something sweet on the side

What Each Ingredient Does

Grandma’s ingredient list is short, but every single thing in it has a job. Here’s what each one brings to the dish, plus a few easy swaps if you’re missing something. 

• Sweet potatoes: These are the star, of course! I used white sweet potatoes (the ones with pale yellow flesh), which are a little less sweet and a little firmer than the orange kind, so they hold their shape nicely in all that syrup. 
• Sugar: Plain white sugar is what turns the water into a syrup and gives these their candied finish. As it bakes down, it gets thick and sticky and coats every piece. 
• Light corn syrup: This is the secret to a smooth, glossy glaze. Corn syrup keeps the sugar from crystallizing, so you end up with a shiny syrup instead of a grainy one. Light corn syrup has a mild flavor, so it adds sweetness without changing the taste. 
• Butter: Butter makes the syrup rich and helps it cling to the sweet potatoes. It also gives everything that cozy, holiday-dinner taste. I always use real butter here!
• Water: It might seem like a lot, but the water is what keeps the sweet potatoes from drying out or scorching in a hot oven. It steams them while they bake, then slowly cooks down with the sugar into that thick syrup you’ll be basting with.
• Salt: Just a pinch balances out all that sweetness. Without it, the flavor can taste a little flat.
• Cinnamon: Grandma’s recipe just says “to taste,” which I love. A light sprinkle adds warmth without taking over, but you can add more if your family is a cinnamon crowd. 

Tips for Success

These are easy to make, but a few little things make a big difference. Here’s what I learned making Grandma’s recipe in my own kitchen!

• Pick sweet potatoes that are close in size. If some are huge and some are skinny, the small ones will be mushy before the big ones are tender. Matching sizes means everything is done at the same time.
• Go by fit, not just pan size. Grandma’s recipe calls for a 9×13 dish and 6 medium sweet potatoes. Mine were bigger, so only 5 fit in my 10×14! You want them in a single layer, snug but not stacked, so every piece sits in that syrup.
• Peel and cut them ahead of time. If you’re juggling a lot of dishes on Thanksgiving, peel and halve the sweet potatoes earlier in the day. Keep them in a bowl of cold water in the fridge so they don’t turn brown, then pat them dry before they go in the dish.
• Set your dish on a baking sheet or cover the top. That syrup can bubble up pretty good at 400°F. A sheet pan underneath saves you from scrubbing burnt sugar off the bottom of your oven. You can also cover the top.
• Don’t skip the basting! Grandma says to baste frequently, and she’s right. Every 15 minutes or so, spoon that syrup over the tops. That’s what gives them their shiny, candied finish instead of dry tops.
• Watch the syrup toward the end. If it’s cooking down too fast and starting to get dark, add a splash of water. If the potatoes are tender but the syrup is still thin, give it another 5 to 10 minutes so it can thicken up.
• Test with a fork. They’re done when a fork slides right in with no resistance. White sweet potatoes like the ones I used are a little firmer, so they may need closer to the full 60 minutes.
• Spoon the syrup over before serving. Right when they come out of the oven, give them one last basting so every piece is glossy when it hits the table. Serve them hot, just like Grandma’s recipe says!

Why You’ll Love Candied Sweet Potatoes

• They’re a real 1940s family recipe. This one comes straight out of my grandma’s cookbook, and it tastes like the Thanksgiving dinners so many of us grew up with. There’s something special about putting a dish on the table that’s been around this long!
• No marshmallows required. If you love sweet potatoes but the marshmallow topping isn’t your thing, this is the recipe for you. The buttery cinnamon syrup does all the work, and it lets the sweet potatoes shine.
• They’re easy to make. Peel, cut, pour, and bake. The only real job is basting every so often, and you can do that while you’re working on everything else.
• They work with any kind of sweet potato. I made mine with white sweet potatoes, but the orange ones work great too. Use whatever your grocery store has or whatever your family likes best.
• They look so pretty on the table. That glossy, golden glaze makes them look like you spent way more time on them than you did. They’re perfect next to the turkey on Thanksgiving, with a Christmas ham, or at Easter dinner.
• Everyone can enjoy them. They’re naturally gluten-free and vegetarian, so they’re an easy side to bring to a potluck or family gathering without worrying about who can eat what.

Substitutions and Variations

Grandma’s recipe is perfect just the way it is, but it’s also really easy to play with. Here are some swaps and fun twists if you want to make it your own!

Substitutions

• Brown sugar instead of white sugar: Light or dark brown sugar gives the syrup a deeper, more caramel-like flavor. You can swap it in cup for cup.
• Maple syrup or honey instead of corn syrup: Either one will work in place of the light corn syrup. Just know they’ll add their own flavor, and the glaze may not be quite as glossy.
• Dark corn syrup instead of light: This gives you a richer, slightly molasses-y glaze and a darker color.
• Plant-based butter instead of regular butter: If you need these to be dairy-free, a good plant-based butter stick works well here.
• Orange or white sweet potatoes: I used white sweet potatoes, but the orange ones work just as well. They’re a little sweeter and softer, so start checking them on the earlier side of the baking time.

Variations

• Add some orange: Swap part of the water for orange juice, or add a little orange zest. It’s a classic combo with sweet potatoes and tastes so festive at Christmas!
• Change up the spices: Nutmeg, ginger, or a little pumpkin pie spice are all great alongside the cinnamon. Start with a small sprinkle and add more to taste.
• Top with pecans: Sprinkle chopped pecans over the top for the last 10 to 15 minutes of baking. You get a little crunch with all that sticky sweetness.
• Add a splash of vanilla: Stir a teaspoon of vanilla extract into the syrup for a warm, cozy flavor.
• Go the marshmallow route: If your family can’t have sweet potatoes without them, add mini marshmallows over the top for the last 5 to 10 minutes. Keep an eye on them so they toast and don’t burn!
• Cut them differently: Thick rounds or chunks work too if you like smaller pieces on the plate. Smaller pieces cook faster, so start checking them sooner.

Storage Tips

These are best served hot right out of the oven, but they store really well too! Here’s how to keep them tasting good.

In the fridge: Let them cool, then move them to an airtight container or cover the baking dish tightly. They’ll keep in the fridge for 3 to 4 days. Try to get them in the fridge within 2 hours of coming out of the oven.

Spoon the syrup over before storing. Pour any extra syrup over the top before you put them away. It keeps the sweet potatoes from drying out and gives you plenty of glaze when you warm them back up.

Reheating in the oven: Cover the dish with foil and warm them at 350°F for about 15 to 20 minutes, until they’re heated through. Give them a quick baste before serving so they’re shiny again.

Reheating in the microwave: Warm individual servings for 1 to 2 minutes, spooning a little syrup over the top first. Easy for a quick lunch!

If the syrup gets too thick: It thickens up quite a bit when it’s cold. Add a splash of water before reheating, and it’ll loosen right back up.

In the freezer: You can freeze them in a freezer-safe container for up to 3 months. Thaw them overnight in the fridge, then reheat in the oven. They’ll be a little softer after freezing, but they still taste great.

Making them ahead for the holidays: Bake them a day early, let them cool, and store them covered in the fridge. On the big day, just reheat covered at 350°F while the turkey rests, and baste right before they go on the table. One less thing to juggle on Thanksgiving!

Frequently Asked Questions

What are candied sweet potatoes? Candied sweet potatoes are sweet potatoes baked in a buttery syrup of sugar and corn syrup until they’re tender and glossy. Grandma’s 1940s version adds a pinch of salt and a sprinkle of cinnamon, and it skips the marshmallows. They’re a classic Thanksgiving and holiday side dish!

Are candied sweet potatoes the same as candied yams? Yes, in most American kitchens, they’re the same dish. A lot of grocery stores label orange sweet potatoes as “yams,” so the names get used interchangeably. True yams are actually a different root vegetable that’s not very common in regular U.S. grocery stores.

Do you have to boil sweet potatoes before making candied sweet potatoes? Not with this recipe! The sweet potatoes go into the dish raw and cook right in the syrup. That saves you a pot to wash and lets them soak up all that flavor while they bake.

Do you cover candied sweet potatoes while they bake? Grandma’s recipe bakes them uncovered so the syrup can cook down and get thick. If the tops start browning faster than you’d like, loosely lay a piece of foil over the dish.

How do I know when candied sweet potatoes are done? They’re done when a fork slides in easily with no resistance. That usually takes 40 to 60 minutes at 400°F, depending on how big your sweet potatoes are and which kind you use.

Why is my syrup still runny? It probably just needs a little more time. If the sweet potatoes are tender but the syrup is thin, bake them another 5 to 10 minutes. The syrup also thickens as it cools, so it’ll be a bit stickier once it sits for a few minutes.

Can I make candied sweet potatoes ahead of time? Yes! Bake them a day early, cover, and keep them in the fridge. Reheat them covered at 350°F for about 15 to 20 minutes and give them a good baste before serving.

Can I make candied sweet potatoes without corn syrup? You can use maple syrup or honey instead. They’ll add their own flavor, and the glaze might not be quite as shiny, but they’ll still be delicious.

Can I double this recipe? Absolutely. Just use two baking dishes so the sweet potatoes stay in a single layer. Crowding them makes them cook unevenly.

Are candied sweet potatoes gluten-free? Yes, this recipe is naturally gluten-free. As always, check your labels if you’re cooking for someone with a gluten allergy.

What to Serve with Candied Sweet Potatoes

Candied sweet potatoes are sweet, so I like to pair them with savory dishes that balance everything out. Here are some of my favorite ways to build a meal around them, whether it’s Thanksgiving, Christmas, or just a cozy Sunday dinner!

Main Dishes

• Roast turkey: The classic Thanksgiving pairing! That sticky, buttery syrup next to juicy turkey is what holiday dinners are all about.
• Glazed ham: Sweet potatoes and ham go together like peanut butter and jelly, especially at Christmas and Easter.
• Bacon-Wrapped Pork Loin: The salty, smoky bacon is perfect with something sweet on the side.
• Apple Butter Pork Chops: A great weeknight option when you want a little holiday flavor without cooking a whole bird.
• Roast chicken: Simple, savory, and easy to pop in the oven alongside the sweet potatoes.

Side Dishes

• Bread Dressing or Homemade Cornbread Stuffing: You can’t have Thanksgiving without one of these (or both!).
• Giblet Gravy: For the turkey and the dressing, of course.
• Green Beans Almondine with Bacon: Something green and savory helps balance out all the sweetness on the plate.
• Cranberry Orange Relish: That bright, tart flavor cuts right through the richness.
• Slow Cooker Creamed Corn or Corn Pudding: Both are holiday favorites, and the slow cooker version frees up oven space.
• Mashed potatoes: Yes, two kinds of potatoes on one table is totally allowed on Thanksgiving!
• Layered Salad: A make-ahead salad that adds some crunch and freshness to the spread.

Breads

• Grandma’s Parker House Rolls: Soft, buttery, and perfect for soaking up any extra syrup on your plate.
• Baking Powder Biscuits: A quicker option when you don’t have time to wait on yeast rolls.

Desserts

• Pumpkin Chiffon Pie: Light and fluffy after a big holiday meal.
• Apple Pie: You really can’t go wrong with a classic.
• Looking for more ideas? Check out my roundups of Thanksgiving Sides and Thanksgiving Pies!

Other Recipes You May Enjoy

If you like Candied Sweet Potatoes, you might also like my Sweet Potato Puffs or my Stuffed Baked Potatoes. These Whipped Sweet Potatoes are also delicious.