Made with simple ingredients, this Candied Sweet Potato Casserole comes together super quickly and easily! Tossed in a mixture of butter, maple syrup, and brown sugar, the sweet potatoes caramelizes beautifully. It is the perfect side dish for any occasion. Serve it at your next holiday dinner or even as a weeknight side.
A classic side dish, this candied sweet potato recipe is a household favorite. All you need are seven everyday ingredients that you probably already have and this side will be ready in no time. While some recipes top their sweet potato casseroles with marshmallows, I skip it in favor of pecans to make for a crunchy topping instead.
For a delicious holiday meal, try serving this easy sweet potato casserole with my Roasted Boneless Turkey Breast and Homemade Green Bean Casserole! Everyone will be so delighted by the spread.
Why You’ll Love Pecan Candied Sweet Potatoes
- It’s super simple to make. This is one of those dishes you can recruit your kids to assist in! They can be in charge of lining up all the sweet potato slices in the baking dish, stirring together the butter mixture, and pouring it over the potatoes. It’s so easy that anyone can make it!
- It’s so addictive. The sweet potatoes will practically melt in your mouth. You’re going to be going back for seconds and thirds of this Southern sweet potato casserole.
- You can easily make this vegan. If you have a variety of diets to cater to this holiday season, simply swap the butter for vegan butter and use maple syrup. It’s a flexible recipe.
Ingredients for Sweet Potato Casserole
- Sweet potatoes: try to buy potatoes similar in size so when you cut them, they are uniform.
- Unsalted butter: make sure not to get salted butter!
- Orange juice: you can squeeze your own orange juice or buy it from the store.
- Maple syrup: you can also use honey if you prefer.
- Brown sugar: this will help with the caramelization of the sweet potatoes!
- Ground cinnamon: just a pinch goes a long way.
- Pecans: roughly chopped.
How To Make Candied Sweet Potatoes
- Preheat: Preheat the oven to 350 degrees F.
- Prepare the sweet potatoes: Wash and peel the sweet potatoes skin and cut them into round slices, approximately ⅛ inch thickness. Arrange the sliced sweet potatoes on a 3qt casserole dish by overlapping at the ends forming 4-5 columns.
- Coat the potatoes with the butter mixture: In a microwave safe measuring cup add the butter and melt. Stir in the orange juice and maple syrup and stir until everything is well combined. Pour the mixture evenly over the sweet potatoes.
- Bake the casserole: Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Make the topping: Meanwhile in a medium bowl combine brown sugar, ground cinnamon, and pecans.
- Sprinkle them evenly over the sweet potatoes and return the casserole (without covering with foil) for further baking for 25 to 30 minutes until the sweet potatoes are cooked through and tender.
Tips to Make The Best Candied Sweet Potatoes
- For uniform thickness, use a mandolin to slice the sweet potatoes. Always be careful and use a guard to protect your fingers!
- If you’re using fresh orange juice, zest the oranges beforehand and add them to the casserole for an additional citrus note.
- You can peel & slice the sweet potatoes 1 day ahead of time. Keep them covered in an airtight container in the fridge until you’re ready to assemble the casserole.
- Both light and dark brown sugar work for this recipe. Use dark brown sugar if you want a deeper caramel note.
Frequently Asked Questions
The texture of the skin doesn’t really mesh well with the rest of the dish, so I highly recommend you peel the potatoes.
Wrap any leftovers tightly in plastic wrap or transfer them to an airtight container. Leftovers will last for up to 5 days. Simply reheat in the microwave or oven when ready to enjoy again.
I do not recommend freezing this dish because the texture of the pecans will come out completely mushy.
You can totally prepare this sweet potato casserole in advance. I’d do it within one to two days in advance. Cover with foil wrap and store in the fridge until ready to bake. Remove the casserole 30 minutes from the fridge before baking.
More Holiday Side Dishes Ideas
- Roasted Brussels Sprouts
- Easy Potatoes Gratin
- Easy Mashed Sweet Potatoes
- Cranberry Brie Bites
- Homemade Cranberry Sauce
I hope you enjoy all the recipes I share with you, including this delicious Candied Sweet Potato Casserole recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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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 degrees F.
- Wash and peel the sweet potatoes skin and cut them into round slices, approximately ⅛ inch thickness.
- Arrange the sliced sweet potatoes on a 3qt casserole dish by overlapping at the ends forming 4-5 columns.
- In a microwave safe measuring cup add the butter and melt. Stir in the orange juice and maple syrup and stir until everything is well combined.
- Pour the mixture evenly over the sweet potatoes. Cover the casserole dish with aluminium foil and bake for 30 minutes.
- Meanwhile in a medium bowl combine brown sugar, ground cinnamon and pecans. Sprinkle them evenly over the sweet potatoes and return the casserole (without covering with foil) for further baking for 25 – 30 minutes until the sweet potatoes are cooked through and tender.
Notes
- For uniform thickness, use a mandolin to slice the sweet potatoes. Always be careful and use a guard to protect your fingers!
- If you’re using fresh orange juice, zest the oranges beforehand and add them to the casserole for an additional citrus note.
- Sweet potatoes come in all sorts of colors. For a more colorful presentation, add some purple or white sweet potatoes into the mix.
- You can peel & slice the sweet potatoes 1 day ahead of time. Keep them covered in an airtight container in the fridge until you’re ready to assemble the casserole.
- Both light and dark brown sugar work for this recipe. Use dark brown sugar if you want a deeper caramel note.
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