15-Min Candied Sweet Potato Skillet
Thin-sliced sweet potatoes caramelized in butter and brown sugar, finished with a crispy pecan crunch. Pure Southern comfort in one skillet.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 2 lb sweet potatoes, peeled
- 4 tbsp butter
- ½ cup brown sugar, packed
- ½ tsp vanilla extract
- 1 tsp cinnamon
- ½ cup pecans, chopped
Instructions
- 1
Slice sweet potatoes into 1/4-inch-thick rounds. Pat dry with a paper towel.
- 2
Melt butter in a large skillet over medium-high heat. Add brown sugar, cinnamon, and vanilla; stir until sugar dissolves, ~30 seconds.
- 3
Layer sweet potato slices in the skillet, pressing gently into the sauce. Cook 5 minutes without stirring until the bottom edges soften.
- 4
Stir gently to coat all slices in the caramel. Cook another 3-4 minutes until sweet potatoes are fork-tender and sauce darkens.
- 5
Scatter pecans over the top and stir once to combine. Taste and adjust salt.
- 6
Serve warm straight from the skillet.
Tools you’ll need
- vegetable peeler
- sharp knife
- large 12-inch skillet
- wooden spoon
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