Southern Candied Sweet Potatoes: A Southern Comfort Classic

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large pot, bring the sliced sweet potatoes to a boil in enough water to cover them. Boil for 10-15 minutes until they are tender but not mushy. Drain the sweet potatoes and set them aside.
In a separate saucepan, combine the brown sugar, butter, water, cinnamon, nutmeg, vanilla extract, and salt. Stir over medium heat until the butter is melted and the sugar is fully dissolved, forming a smooth syrup.
If you’re using orange juice, add it to the syrup mixture and stir well to combine. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
Layer the boiled sweet potato slices in the prepared baking dish, arranging them evenly.
Pour the syrup mixture over the sweet potatoes, ensuring they are well-coated.
Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the syrup has thickened and the sweet potatoes are caramelized and tender.
Optional: Garnish with chopped pecans or toasted marshmallows before serving.
Serving and Storage Tips: