Candied Sweet Potato Casserole
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.
Servings: 6 servings
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
- 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.
Nutrition
Calories: 449kcal | Carbohydrates: 72g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 93mg | Potassium: 716mg | Fiber: 6g | Sugar: 44g | Vitamin A: 21889IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 1mg