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Perfect alongside a savory main, Candied Sweet Potato Casserole has tender sweet potato slices with a buttery maple-orange sauce and a crisp brown sugar pecan topping.
Unlike the mashed sweet potato casseroles you may be used to, this recipe keeps the sweet potatoes in slices. Fresh orange juice gives the sauce a citrus flavor that works well with the maple syrup.
Instead of the usual marshmallow topping, I skip the marshmallows for this recipe and use pecans with brown sugar for a crunchy topping.
It’s an easy side for family dinners, get-togethers, or special occasions. Serve it with my Roasted Boneless Turkey Breast and Homemade Green Bean Casserole for a complete meal.
Why This Casserole Is a Keeper
- Easy to transport. Prepare it in a casserole dish with a lid for Thanksgiving, potlucks, family dinners, or get-togethers.
- Uses a short ingredient list. This casserole comes together with mostly pantry staples, which makes the shopping list short and simple.
- No mixer or food processor needed. Everything can be assembled with basic kitchen equipment.
Ingredients for Sweet Potato Casserole
- Sweet potatoes: Use fresh, orange-fleshed sweet potatoes such as Jewel or Garnet for this casserole.
- Unsalted butter: Gives the sauce a rich, buttery flavor.
- Orange juice: Brings fresh citrus flavor to the sweet potatoes.
- Maple syrup or honey: Sweetens the sauce and complements the orange juice and cinnamon.
- Brown sugar: Gives the pecan topping a rich, caramel-like sweetness. Light or dark brown sugar works.
- Ground cinnamon: Brings warm cinnamon flavor to the sweet potatoes and brown sugar.
- Pecans: Give the topping a nutty crunch.
*See the recipe card below for exact ingredient measurements and full instructions.
How to Make Candied Sweet Potato Casserole
Step 1: Preheat the oven. Preheat the oven to 350°F.
Step 2: Slice the sweet potatoes. Wash and peel the sweet potatoes, then cut them into round slices approximately ⅛ inch thick.
Step 3: Arrange the sweet potatoes. Arrange the sliced sweet potatoes in a 3-quart casserole dish, overlapping them at the ends to form 4-5 columns.
Step 4: Make the butter mixture. Add the butter to a microwave-safe measuring cup and melt it. Stir in the orange juice and maple syrup until well combined.
Step 5: Bake the sweet potatoes. Pour the mixture evenly over the sweet potatoes. Cover the casserole dish with aluminum foil and bake for 30 minutes.
Step 6: Make the pecan mixture. Combine the brown sugar, ground cinnamon, and pecans in a medium bowl.
Step 7: Add the topping and finish baking. Sprinkle the pecan mixture evenly over the sweet potatoes. Return the casserole to the oven, uncovered, and bake for an additional 25-30 minutes, until the sweet potatoes are cooked through and tender and the topping is golden brown.
Step 8: Serve. Remove the casserole from the oven and serve.
Ways to Switch It Up
Add marshmallows: For a classic holiday-style topping, add mini marshmallows near the end of the bake. Return the casserole to the oven until the marshmallows are lightly toasted.
Swap the pecans: Replace the pecans with chopped walnuts, almonds, or hazelnuts for a different nutty crunch.
Try a different spice: Use nutmeg or allspice with the cinnamon for a different spice profile.
Tips For The Best Candied Sweet Potato Casserole
- Use a mandoline for uniform slices. A mandoline makes it easier to cut the sweet potatoes into consistent ⅛-inch rounds. Always use the hand guard for safety.
- Prevent the pecans from burning. Pecans can quickly turn bitter if they get too dark. If they brown before the sweet potatoes are tender, loosely cover the casserole with foil for the remaining baking time.
- Break up any brown sugar clumps. Large clumps can create uneven sweetness. Mix the brown sugar, cinnamon, and pecans well before adding the topping.
Frequently Asked Questions
Yes. I recommend peeling them because the skin has a tougher texture that doesn’t work as well with the tender sweet potato slices.
Yes. You can leave out the pecans. You’ll lose the nutty crunch, but the brown sugar and cinnamon topping will still give the sweet potatoes lots of flavor.
The sweet potatoes should be tender all the way through. Insert a fork or the tip of a knife into a slice near the center of the casserole. It should pierce easily without resistance.
Storing and Reheating
Store Candied Sweet Potato Casserole leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
You can also freeze it in a freezer-safe container for up to 2 to 3 months, but the pecan topping may soften after thawing.
To reheat, cover the casserole with foil and warm it in a 350°F oven for 20-25 minutes, or microwave individual portions for 1-2 minutes, until heated through.
More Easy Side Dish Recipes
- Roasted Brussels Sprouts
- Easy Potatoes Gratin
- Easy Mashed Sweet Potatoes
- Cranberry Brie Bites
- Homemade Cranberry Sauce
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Candied Sweet Potato Casserole
Ingredients
- 2 lb sweet potatoes
- 6 tbsps unsalted butter
- 1 cup orange juice
- ½ cup maple syrup or honey
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup pecans, roughly chopped
Instructions
- Preheat the oven to 350°F.
- Wash and peel the sweet potatoes, then cut them into round slices approximately ⅛ inch thick.
- Arrange the sliced sweet potatoes in a 3-quart casserole dish, overlapping them at the ends to form 4-5 columns.
- Add the butter to a microwave-safe measuring cup and melt it. Stir in the orange juice and maple syrup until well combined.
- Pour the mixture evenly over the sweet potatoes. Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Combine the brown sugar, ground cinnamon, and pecans in a medium bowl.
- Sprinkle the pecan mixture evenly over the sweet potatoes. Return the casserole to the oven, uncovered, and bake for an additional 25-30 minutes, until the sweet potatoes are cooked through and tender and the topping is golden brown.
- Remove the casserole from the oven and serve.
Notes and Recipe Tips
- Fresh or store-bought orange juice works for this recipe. If you use fresh orange juice, zest the orange first and add the zest for more citrus flavor.
- A mandoline works well for ⅛-inch slices, but a sharp knife also works if you keep the slices as even as possible.
- Choose sweet potatoes that are similar in size to make it easier to cut even slices.
- Let the casserole rest for 5-10 minutes before serving. The sauce will thicken slightly as it cools.
Casserole was delicious. Even my husband who does not usually eat sweet potatoes, loved it. I will definitely use this recipe again.
I like slices rather than mashed.