Candied Sweet Potato Casserole

• Vegetarian
• Gluten free

• Produce

  • 5 cups 2 pounds sweet potatoes
  • 2 Oranges, zest of

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 1 cup Orange juice

• Dairy

  • 6 tbsp Butter, unsalted

Found on manilaspoon.com

Description

Ingredients

• 2 pounds sweet Potatoes (about 5 cups), peeled and sliced thinly
• 1 cup Orange juice
• 1/3 cup Honey (or Maple syrup)
• 6 tablespoons unsalted Butter, melted
• Zest of 2 Oranges
• 1/2 teaspoon Salt
• 1/2 cup chopped Pecans
• 1/2 teaspoon ground Cinnamon
• 3 tablespoons brown Sugar

Directions

• Preheat the oven to 350 F. In a baking dish (about 2 quartz capacity -  8 or 9 x 11), arrange the sliced sweet potatoes in overlapping layers. In a bowl combine the orange juice, orange zest, honey, butter and salt. Pour the mixture over the sweet potatoes ensuring that all slices are coated (to ensure better absorption of the sauce). Cover with foil and bake for 20 minutes. In the meantime, mix the pecans, cinnamon and sugar. After 20 minutes, uncover the dish, sprinkle with the chopped pecan mixture and baste well. Bake for another 30-40 minutes or until the sweet potatoes have softened. Place under the broiler for a couple of minutes, if desired. Enjoy! Note: As this dish is mostly naturally sweetened, its not overly sweet like the regular sweet potato casseroles with sugar and marshmallow. Feel free to adjust the amount of honey to your liking and for an even better flavor absorption, make it a day ahead and then simply reheat fully covered in the oven the next day for 20-30 minutes or until the potatoes are fully heated through.