• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Gouda
  • Home
  • Recipes
    • Air Fryer
    • Appetizers and Snacks
    • Meats and Mains
    • Breakfast Brunch Brinner
    • Veggies and Sides
    • Desserts and Cakes
    • Cookies and Candy
    • Canning and Condiments
    • Christmas
    • Salads & Slaws
    • Instant Pot
    • Thanksgiving
  • About
    • About
    • Community
  • Work With Me
  • Holiday Cooking Show
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Holiday Cooking Show
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Veggies and Sides > Candied Roasted Sweet Potatoes

    Candied Roasted Sweet Potatoes

    Published: Nov 5, 2018 · Modified: Nov 14, 2024 by Kathleen · As an Amazon Associate I earn from qualifying purchases. See full disclosure

    • Facebook
    • Email
    Jump to Recipe

    Candied Roasted Sweet Potatoes are a buttery glazed alternative to a Southern sweet potato casserole. Roasting them first caramelizes them like a steakhouse roasted sweet potato. My favorite easy make-ahead side for Thanksgiving, Christmas, Easter or even a summer potluck dinner. If you like, you can gild the lily and add toasted marshmallows.

    sweet potatoes cut in half lengthwise candied in white casserole dish

    SAVE THIS RECIPE

    I'll email this recipe to you, so you can come back to it later!

    The "sticky sweet" candied texture that almost melts in your mouth will become your family's new side dish tradition this holiday season. You'll never buy a can of candied yams again! No slicing into rounds or mashing, so very little prep time!

    Roasting the sweet potatoes instead of boiling them concentrates the rich flavor of the sweet potato, caramelizing the natural sugar in them. Boiling also tends to make the potatoes hold water which tends to make the syrup or glaze watery.

    Plus, clean up is a breeze because the sweet potato "jackets" just roll off!

    What's the shortcut?

    • Roasting sweet potatoes for easy peeling and added caramelized flavor is a hands-off alternative to boiling potatoes.
    • Sweet potatoes can be roasted up to 3 days in advance before candying them. This make ahead step saves time on the day you plan to serve them.

    How to Roast Sweet Potatoes

    5 sweet potatoes on a foil-lined baking sheet

    Let's get started by roasting the sweet potatoes- not to be confused with yams. Read the difference between sweet potatoes and yams here from Kitchn.

    First place 5 or 6 small sweet potatoes on a foil-lined baking sheet. Do not pierce with a fork or knife! If you do, as the sweet potatoes caramelize inside the skins, the brown sugar-like goodness will ooze out and drip onto the foil.

    So, these bake a little differently than baking potatoes where you want to pierce them to release steam.

    5 baked sweet potatoes on a foil-lined baking sheet

    Bake according to printable recipe below until tender but not mushy.

    That's it! It's that simple to roast sweet potatoes. They can be baked several days ahead and left in their "jackets" in a zip-top bag. They are actually delicious eaten just like this or with a little bit of butter and cinnamon sugar.

    Can I roast sweet potatoes in my air fryer?

    Yes! I do this all the time. For this recipe, you will need a larger air fryer like the toaster oven-style models or one that will fit 5 sweet potatoes at one time.

    No need to preheat the air fryer first. Place the sweet potatoes right on the rack in the air fryer. Air fry at 390 degrees for 30 to 35 minutes, depending on the size of the sweet potatoes.

    No need to turn them halfway. DO NOT prick the sweet potatoes or the caramelized sugars will run out and burn in the bottom of the air fryer. They will caramelize nicely inside their jackets.

    How to remove the skins or "jackets" from sweet potatoes

    5 peeled roasted sweet potatoes on a wooden surface with peels in a pile

    The size of the sweet potatoes will determine how many you can fit into the casserole dish. The skins should easily pull off when the potatoes are cooled. Cut them in half lengthwise.

    How to make roasted candied sweet potatoes

    Scroll down to the bottom of this post for the detailed, printable recipe. Pictures below will help guide you as you read the recipe.

    Sliced lengthwise sweet potatoes in a white casserole dish with bottle of corn syrup and melted butter on the side

    Yes, 1 ½ cups of sugar is a lot of sugar to pour over the potatoes but remember these are "candied" sweet potatoes! Next comes the corn syrup which prevents the sugar from crystalizing.

    Sweet Potatoes halves are coated with sugar and drizzled with corn syrup and butter in a white casserole dish before baking

    And finally, butter. As a shortcut (since the butter was going to melt anyway) I just melt it first and drizzled it over the potatoes. But you can always cut up the butter in tiny pieces and dot the sweet potatoes with butter.

    Sweet Potatoes are roasted first, then candied in the oven in a white casserole dish on a blue pot holder.
    Sweet Potatoes are roasted first, then candied in the oven to make Roasted Candied Sweet Potatoes.
    Gild the lily by toasting marshmallows on top!

    Can you hear them sizzle? Bake for 40 to 45 minutes, uncovered. They are now candied in all their glistening glory!

    Candied Roasted Sweet potato spooned onto a blue rimmed plate with remaining sweet potatoes in baking dish in background
    Roasted Candied Sweet Potatoes are made with roasted sweet potatoes then candied in the oven.

    They are ready to serve just as they are and this is what they looked like at the church potlucks. You can see why I chased down the owner of the original recipe, right?

    Can I add marshmallows?

    About half my family loves toasted marshmallows on the candied sweet potatoes and the other half prefers them "naked" like this.

    Toasted mini marshmallows covers candied sweet potatoes in a white casserole dish

    Adding marshmallows on top and toasting them is totally optional, but a yummy way to gild the lily!

    I typically top half of the candied sweet potatoes with mini marshmallows and broil them because to satisfy the half of the family that likes the "marshmallow pull" they get from the melted marshmallows. It's kinda like a pizza cheese pull!

    If you want to "gild the lily" and add mini marshmallows, just broil them for a couple of minutes. Be sure to watch them closely unless you like your marshmallows like campfire burned ones.

    After broiling the marshmallows is not a good time to put them back in the fridge for storage unless you reheat the whole thing in the oven before serving-the marshmallows tend to stick to the spoon. 

    I've eaten my share of cold candied sweet potatoes straight from the fridge the day after Thanksgiving, too! It's almost like dessert!

    Can I freeze it ahead of time?

    Yes! You can roast the sweet potatoes ahead of time and freeze those separately or you can go ahead and bake the whole recipe, cover it with foil and freeze it. Some casserole dishes now come with a lid.

    Put it in the fridge 2 days ahead of time and let it completely thaw before heating up in the oven or microwave. Hold off on adding marshmallows until after it thaws for best results.

    Bake it covered for 20 minutes, then uncovered for 10 and it should be hot and bubbly. Add marshmallows and broil 1 minute or until toasty, if you choose to add them.

    Spoonful of candied sweet potatoes lifted from white casserole dish

    We all have our favorite recipes for Thanksgiving or Christmas that we absolutely must have on the buffet table or it isn't complete, right?

    My family in Arkansas feels the same way but we have a tradition of every family bringing a new recipe to the feast in ADDITION to the well-loved faves. If you like that idea, maybe this will be your new recipe to introduce to your family.

    Where did I get the original recipe?

    This recipe started from a recipe I chased down at a church potluck! Many years ago, our church potlucks always had these sticky-sweet (in a good way) sweet potato halves that I always looked forward to adding to my plate.

    I finally investigated and found the sweet lady that brought them. Mrs. Connie Parker, who has since passed on to be with Jesus, was happy to share her recipe for Candied Sweet Potatoes with me.

    At my recent Holiday Cooking Show that benefited my husband and son's nonprofit Outdoor Ability Foundation I put on a pair of pearls and donned a vintage 1950's apron to prepare this recipe in honor of Mrs. Connie Parker.

    Making the recipe my own with a tasty shortcut

    Her recipe instructed me to boil the potatoes and did not top them with marshmallows. They were simply wonderful as they were. But, after several years of making them this way, I decided to try roasting the sweet potatoes. When I boiled them, they tended to hold some of the water and I had to keep a watch on them so they wouldn't boil over or run out of water in the pan.

    When I roasted them, they peeled easily and the roasting concentrated the rich flavor of the sweet potato, caramelizing the natural sugar in them and clean up was a breeze.

    I'd love to hear from you in the comments below or on my social media posts what are your family recipe traditions that you feel are "must haves".

    Did you know the sweet potato is Alabama's state vegetable

    As of April 2021, the sweet potato is officially Alabama's state vegetable! The idea for the bill was submitted by a Harvest homeschool class. The state fruit is the blackberry and I have the perfect Wild Blackberry Crisp recipe for you to try.

    PIN IT FOR LATER

    candied sweet potatoes with toasted mini marshmallow Pinterest pin

    Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Want all my new recipes and updates? Get my weekly newsletter in your inbox!

    Leave a comment below the printable recipe if you have questions or want to tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!

    sweet potatoes cut in half lengthwise candied in white casserole dish

    Candied Roasted Sweet Potatoes

    Kathleen Phillips: GritsAndGouda.com
    Altered from the late Mrs. Connie Parker’s recipe. She shared her version with me many years ago after years of bringing it to church potlucks. I roast my sweet potatoes instead of boiling them and melt the butter instead of dotting with cold butter.
    4.65 from 31 votes
    Print Recipe Pin Recipe

    SAVE THIS RECIPE

    I'll email this recipe to you, so you can come back to it later!

    Prep Time 10 minutes mins
    Cook Time 1 hour hr 17 minutes mins
    Total Time 1 hour hr 27 minutes mins
    Servings 10 servings
    Prevent your screen from going dark

    Ingredients
      

    • 5 or 6 small to medium sweet potatoes
    • 1 ½ cups granulated sugar
    • ½ cup light corn syrup
    • ½ cup salted butter melted
    • 2 cups mini marshmallows optional

    Instructions
     

    • Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Do not poke holes in potatoes. Roast potatoes for 45 minutes to 1 hour or until a fork easily pushes to the center of the potatoes when tested, but not mushy. Let cool completely. This step can be done 3 days in advance.
    • Remove skins from potatoes and cut in half lengthwise; place them in an ungreased 2-quart or 13x9-inch casserole dish. Pour sugar evenly over sweet potatoes. It’s ok for it to spill over between the potatoes.
    • Drizzle the corn syrup over the sugar. Do not stir. Drizzle everything with butter. Bake for 40 to 45 minutes or until sugar is melted and bubbly.
    • If adding marshmallows, change oven to broil. Sprinkle marshmallows on sweet potatoes and broil 1 to 2 minutes or until lightly toasted.

    Notes

    To roast sweet potatoes in an air fryer: Place the sweet potatoes right on the rack in the air fryer. Cook at 390 degrees for 30 to 35 minutes, depending on the size of the sweet potatoes.
    Shortcuts:
    • Roasting sweet potatoes for easy peeling and added caramelized flavor is a hands-off alternative to boiling potatoes.
    • Sweet potatoes can be roasted up to 3 days in advance before candying them. This make ahead step saves time on the day you plan to serve them.

    Nutrition

    Serving: 1sweet potato halfCalories: 298kcal
    Did you make this recipe?If you love it, share it! Comment below before you go!

    This recipe was updated in November 2024 with helpful information.

    More Veggies and Sides

    • Air fried butternut squash halves on a white plate, garnished with herbs
      Air Fryer Butternut Squash Halves
    • Roasted parsnips and carrots served on a wooden platter
      Roasted Parsnips and Carrots
    • Honey roasted carrot sticks next to an air fryer.
      Honey Roasted Carrots (Air Fryer)
    • Whole fresh green beans with bacon and brown sugar in a cast iron skillet with spoon dripping sauce on beans.
      Skillet Green Beans with Bacon and Brown Sugar

    Reader Interactions

    Comments

    1. Mal

      November 27, 2024 at 3:05 pm

      Can you make these in a crockpot?

      Reply
      • Kathleen

        November 27, 2024 at 3:13 pm

        I have not tried candying the roasted sweet potatoes in a Crockpot but I do think it would work. I just am not sure how long it would take. Cooking the raw, unpeeled sweet potatoes in a slow cooker overnight would save a step of roasting them in the oven but would not give you the roasted, caramelized flavor of roasting them in the oven. Let me know if you try it in the slow cooker!

        Reply
    2. Louise

      November 27, 2024 at 9:10 am

      How do you feel about leaving the skin on for roasting so they sit in their own little 'boat'? Hubs really likes the 'roughage' for his diet LOL! What do you think?

      Reply
      • Kathleen

        November 27, 2024 at 9:55 am

        I have not done that, but I am absolutely OK with it! I know lots of people leave the peel on when they’re cooking sweet potatoes like in stew. Let me know how it turns out for y’all if you try it that way!

        Reply
    3. Franklin Spencer

      April 17, 2023 at 11:30 am

      5 stars
      Question? If I cook the potatoes and leave the skin on as recommended, after they cooldoI put them inthe refrigerator or leave them inthe bag on the counter???
      Thank you.

      Reply
      • gritsandgouda

        April 17, 2023 at 8:06 pm

        Definitely refrigerate them if you are not going to bake and candy them after roasting them. They can be kept in their skins/jackets in the bag in the fridge until ready to bake/candy, then remove them, and slice.

        Reply
    4. Jodie Kay Baker Minor

      January 07, 2023 at 5:57 am

      Using dark corn syrup because that is what I have!

      Reply
      • gritsandgouda

        January 07, 2023 at 11:16 am

        Yes! I love using what I have on hand. It will still taste yummy, just be a little darker, but that's not a bad thing!

        Reply
    5. Diane

      November 16, 2022 at 12:24 am

      5 stars
      I love this recipe so much, it actually made me want sweet potatoes at thanksgiving again because I hated how everyone else made them. I’ve made it three years running now. Admittedly, I do leave out the marshmallows. Question! I am serving way more people this year and trying to figure out how to get more into a baking dish. Can I cube the sweet potatoes instead of slicing?

      Reply
      • gritsandgouda

        November 16, 2022 at 7:30 am

        So glad you love it! They may not cube very well and hold their shape after roasting, first. What about just cutting the halves into halves and placing them closer together to fit more in the dish? If you lay the "halved halves" back and forth with narrow end, them large end, they will fit in even better. I'd love to see a pic or let me know how this turns out for you!

        Reply
        • sandra K wittkamp

          November 15, 2024 at 4:50 pm

          Can the amount of sugar be decreased?

          Reply
          • Kathleen

            November 16, 2024 at 7:14 am

            Yes. I have actually made it with just one cup of sugar but I will say the texture is not quite "candied", but still very yummy!

            Reply
    6. Jennie

      May 04, 2021 at 9:09 am

      5 stars
      These are, by far the best glazed sweet potatoes I have made. My husband commented several times how delicious they were. He usually won’t eat the traditional sweet potato casserole but now I have a recipe we all like! I was concerned about prebaking and getting potatoes peeled without them falling apart. No issue whatsoever. In fact, they peeled and sliced perfectly. You’re photo shows exactly how pretty this side dish
      Is and it tastes as yummy as it looks. Thank you.

      Reply
      • gritsandgouda

        May 04, 2021 at 9:28 am

        Oh wow! Thank you so very much! Doing a happy dance over here! So glad you and your husband loved the candied sweet potatoes. Baking them instead of boiling them is my favorite shortcut because the skins just slip off without the messy, soggy sweet potatoes!

        Reply
    7. Toni

      November 17, 2020 at 10:50 pm

      Question: What do you think about adding spices such as cinnamon, nutmeg, or cloves? Have you ever tried?

      Reply
    8. Holly Jones

      November 10, 2020 at 2:39 pm

      Can you make these ahead and freeze?

      Reply
      • gritsandgouda

        November 10, 2020 at 3:03 pm

        Yes! You can roast the sweet potatoes ahead of time and freeze those separately or you can go ahead and bake the whole recipe, cover it with foil and freeze it. Some casserole dishes now come with a lid. Put it in the fridge 2 days ahead of time and let it completely thaw before heating up in the oven or microwave.

        Reply
        • gritsandgouda

          November 18, 2020 at 7:00 am

          I have not tried it but a small amount should work. I would stir in no more than 1/2 teaspoon cinnamon into the sugar before sprinkling it on the sweet potatoes to make sure it gets evenly distributed. Cloves and nutmeg are very strong so maybe 1/8 to 1/4 teaspoon. If you have pumpkin pie spice or apple pie spice, those blends might work, too. Let me know here if you try it!

          Reply
          • Toni

            November 20, 2020 at 6:42 pm

            I will try without the spices first and follow your recipe. Thank you very much.

            Reply
            • gritsandgouda

              November 21, 2020 at 11:17 am

              You are so welcome!

          • Eula Knight

            January 01, 2025 at 12:25 pm

            Can I use honey or molasses if I don't have maple syrup. And can I use gin if I don't have bourbon

            Reply
            • Kathleen

              January 01, 2025 at 4:51 pm

              I am afraid you may have the wrong recipe here. There isn't any maple syrup or bourbon in this recipe.

        • Barbara

          January 11, 2021 at 6:53 pm

          My mother made these on Saturday morning for breakfast in a cast iron skillet on top of the stove! Ummmm!! So good....I love sweet potatoes.

          Reply
          • gritsandgouda

            January 12, 2021 at 11:06 am

            I'm all about a cast iron skillet! I'm curious, did she just cover it with a lid and cook low and slow? I'd love to know how long she cooked them on the stove to candy them. Thanks for sharing.

            Reply
            • Lynn

              April 06, 2021 at 9:20 pm

              My mother made a version of candied sweet potatoes that were my favorite since 1950's. She peeled and cut sections of sweet potatoes in half so flat side was 'up' in baking pan. pan. She'd put cut potatoes in large pot with water and boil pieces till almost done but not terribly soft. Drain and lay in 9 x13 pan flat side up. Then sprinkle with cinnamon enough to cover each piece lightly. Now take brown sugar and sprinkle onto of potato and some in between. Melt butter and drizzle over brown sugar and potatoes till wet but not soaked. . Cinnamon adds such a wonderful addition for flavor. Cook in oven 375 degrees for about half hour or until you see sauce bubbling and starting to thicken. Remove from oven then allow to set a bit before serving. Sauce will be goofy-syrup. I still make them to this day for holidays. Never measured... Eyeball to your liking. ☺️

              Going to try your version too!!!

            • gritsandgouda

              April 07, 2021 at 7:03 am

              This sounds like a delicious version I will have to try! Thank you for sharing your mother's recipe with me.

    9. Debbie

      November 08, 2020 at 12:28 pm

      Have your ever tried this with sugarfree or sugar substitute in this recipe?

      Reply
      • gritsandgouda

        November 08, 2020 at 4:48 pm

        I have not tried that. I'm wondering if this recipe is a good candidate for the substitution since it still has 1/2 cup corn syrup. One lady told me she uses coconut sugar and butter and just bakes them in chunks. That might be worth a try although it won't have the candied texture, it sounds yummy.

        Reply
    10. Jane

      October 13, 2019 at 10:55 pm

      Usually I make a sweet potato casserole - with the pecan crumble topping - and this year I wanted to try something different. I've been baking sweet potato's for years now since its so much easier and when I found this recipe I just had to try it for our Thanksgiving. People who usually just took a spoonful of sweet potatos in the past went back for seconds (and one person went back for thirds lol) This recipe is so easy to prepare in advance and then pop in the oven before dinner. I've had requests to make it this way for Christmas this year too! Thanks!

      Reply
      • gritsandgouda

        October 14, 2019 at 11:50 am

        That is soooo exciting and wonderful to hear! It's crazy how people love this recipe because it's so crazy-good! Thank you for sharing your experience with my Candied Roasted Sweet Potatoes with me. When you make it for Thanksgiving and Christmas this year, be sure to post a picture on Facebook or Instagram and tag me in it @gritsandgouda or use the hashtag #gritsandgouda so I can see your creation!

        Reply
        • Jane

          October 21, 2019 at 6:19 pm

          Well it's a bit late for Thanksgiving, up here in Canada it was a week ago lol. If I still have my wits about me when preparing for Christmas, I'll try to remember to do the picture!

          Reply
    11. ohiocook

      February 16, 2019 at 6:47 am

      These remind me of my grandmother's sweet potatoes, and that's a good thing! Thank you for dropping by my blog.

      Reply
      • gritsandgouda

        February 16, 2019 at 7:00 am

        Those Grandmas really knew how to cook! I have fond memories of my Grandma's cooking. So glad you liked the candied sweet potatoes!

        Reply
    12. Debbie

      January 08, 2019 at 2:11 pm

      Do you think it would work with brown sugar in place of the white sugar?

      Reply
      • gritsandgouda

        January 08, 2019 at 2:18 pm

        Yes, it should work! I would be interested to hear back from you after you've tried it. Brown sugar is just regular cane sugar with molasses added and brown sugar and sweet potatoes pair well together. Dark brown sugar has a lot more molasses added. I can't wait to hear from you on the results!

        Reply
    13. Mark Anderson

      November 28, 2018 at 9:07 pm

      I'm a Canadian so no marshmallows thank you but did sprinkle with chopped candied pecans.

      Reply
      • gritsandgouda

        November 28, 2018 at 10:25 pm

        I love they idea of adding pecans! Thanks for sharing and so glad you tried them!

        Reply
      • Bryan Coates

        March 16, 2022 at 4:04 pm

        5 stars
        I'm Canadian, and YES, definitely marshmallows!

        Reply
        • gritsandgouda

          March 16, 2022 at 5:07 pm

          It's such a sweet addition! My family is split down the middle but I love them either way! Thank you for commenting!

          Reply
    14. Angela

      November 25, 2018 at 6:33 pm

      Made these today and they were fantastic-this is my new go-to for sweet potatoes! Thanks for sharing!

      Reply
      • gritsandgouda

        November 25, 2018 at 7:02 pm

        So glad you loved them! The leftovers are just as good as same day. I often eat them as dessert with my leftovers!

        Reply
        • Denise Philen

          November 08, 2020 at 2:21 pm

          That sweet lady Connie Parker is my sister. We lost her in July of this year. How did you meet her. Thank you🙏

          Reply
          • gritsandgouda

            November 08, 2020 at 4:49 pm

            I am so sorry to hear about your sister. The Connie Parker that gave me a version of this recipe lived here in Gardendale, Alabama and passed on many years ago.

            Reply
    15. Jodie

      November 18, 2018 at 3:31 pm

      These are amazing! The clean up on the oven roasted part was a breeze! You have GOT to try them. I took them to my church potluck and they cleaned the bowl!!!!

      Reply
      • gritsandgouda

        November 18, 2018 at 6:47 pm

        That makes me so happy! I discovered the original recipe at a potluck and you took them to a potluck. Love it! Thanks for sharing!

        Reply
        • Amanda

          November 24, 2020 at 9:47 am

          Just so you know, u can skip the preroasting altogether. My MIL has made this exact recipe for 50 yrs, looks identical. Use potato peeler to easily peel potatoes, slice in half or in 1/4’s for large potatoes. Place in buttered baking dish. Sprinkle sugar only over all(sweet enough with just sugar for us, but that’s a personal preference). Dot with butter (don’t need to melt), sprinkle with kosher salt, put in 400 degree oven for 20 to 30 mins or so stirring halfway thru. Last 5 mins, turn to broil to crisp(blacken) edges just a tad. Amazing. Perfect sticky, firm but not too firm texture. My MIL is the ONLY person that makes them this way and they are just to die for.

          Reply
          • gritsandgouda

            November 24, 2020 at 11:45 am

            Thank you so much for sharing your MIL's version of candied sweet potatoes. Some of the best tasting dishes are the ones with fond memories attached to them made by people we love.

            Reply
    16. Carolyn Brown

      November 05, 2018 at 1:18 pm

      Hi Kathleen! This is a great recipe and I look forward to trying it! One note from me is that I have great success in baking my sweet potatoes in my crock pot in a standing position. Put as many sweet potatoes in a tall crockpot standing up and supporting each other. Do not add any liquid because they make their own small amount. Bake for 3 hours on high or according to how thick the s. potatoes are. Cool and peel easily.Use anyway you want to. Hope you give this a try. Carolyn

      Reply
      • gritsandgouda

        November 06, 2018 at 12:33 pm

        I love that idea!!!

        Reply
      • Franklin M Spencer

        November 15, 2022 at 9:27 am

        5 stars
        Made this and it was DELICIOUS. I did replace the granulated sugar with Brown sugar. Will surely make it again, my wife said it was DELICIOUS also.

        Reply
    17. gritsandgouda

      November 15, 2022 at 10:38 am

      Love the idea of using brown sugar. I'll have to try it!

      Reply
    4.65 from 31 votes (26 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    More about me →

    • Mail
    • Facebook
    • Instagram
    • Pinterest

    Popular Recipes

    • Four pecan dishes in one collage: pie, sauce, tassies, turkey cheeseball.
      Easy Pecan Recipes
    • Collage of four air fryer recipes with text overlay.
      Easy Ninja Air Fryer Recipes
    • breaded tilapia on blue and white plate with broccoli and lemon
      Easy Air Fryer Tilapia
    • Several pieces of chocolate magic cake with one piece missing.
      Chocolate Magic Cake

    More Popular Recipes →

    Footer

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    Copyright © 2025 Grits and Gouda · Privacy Policy

    Thank you for rating this recipe!

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.