Yield: 6 to 8 servings
Candied Sweet Potatoes
These decadent Candied Sweet Potatoes are an easy side dish that is perfect for the holidays. Everyone will love these Thanksgiving sweet potatoes with a touch of sweetness and crunchy toasted pecans!
Ingredients
- 2 pounds sweet potatoes
- 1 cup orange juice
- ¼ cup maple syrup, or honey
- 1 tablespoon fresh orange zest
- 2 tablespoons brown sugar, light or dark
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cup chopped pecans
- 1 stick of butter, sliced into thin slices
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Instructions
- Preheat oven to 350°F degrees. Butter or spray a 9x13 casserole pan with non-stick spray. Set aside.
- Peel and then slice the sweet potatoes into 1/4 inch slices. Layer the sliced sweet potatoes in the baking dish.
- In a medium size bowl, whisk the orange juice, maple syrup, orange zest, brown sugar, cinnamon, nutmeg, salt and pepper until smooth.
- Pour the mixture over the sweet potatoes. Sprinkle the pecans on top of the sweet potatoes. Evenly spread out the slices of butter on top of the pecans.
- Loosely cover casserole dish with foil and bake for 50 minutes. Remove the foil and bake for 10 minutes more, or until potatoes are fork tender. Serve immediately.
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Notes
How To Make Ahead:
- Can prepare sweet potatoes the day before up until you are ready to bake the casserole. Instead, wrap it with foil or saran wrap and store it in refrigerator for up to 24 hours.
- Before baking, be sure to let the casserole dish sit on counter for 30 minutes before putting the casserole into the hot oven so the glass doesn’t crack.
- Bake as directed in step 5.
Nutrition
Serving: 1, Calories: 361kcal, Carbohydrates: 41g, Protein: 4g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Cholesterol: 30mg, Sodium: 266mg, Fiber: 6g, Sugar: 21g