Sweet Potato Orange Casserole

Sweet Potato Orange Casserole


(5 votes) 3 5

Overall taste is typical of one anticipated for a winter holiday. It looks very pretty when presented. It came from my own experimentation to find someting typical but a new and interesting way to serve it. The spices are subject to some personal taste, but I'm comfortable with the ones given. I hope you like it.

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Williamsburg, va

Time needed

9 min preparation + 9 min cooking

Serving Size / Yield

9 servings


  • 2-3 lb. sweet potatoes, approximately the same in size, large and long ones work best
  • 2-3 large naval oranges
  • 1 C. light or dark brown sugar
  • 1/2 C. orange blossom honey
  • 3/4 C. orange juice
  • 2 Tbs. sweet butter to use for dotting
  • 1 tsp. cinnamon
  • Dash nutmeg

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Butter the cassarole and set aside. Parboil the sweet potatoes, but not too soft. Set parboiled sweet potatoes aside to cool. When cool, cut slice across the width of potato a litte less than 1/2-inch. Slice the oranges somewhat thinner than the potatoes.

Start layering the potato slices down the long side of the cassarole alternating with the orange slices as you go. At the end, start another row repeating the alternating of orange slices. Depending on the size of the potatoes, you will probably be able to make a 3rd row which is what is optimal. Once completed, sprinkle heavily with the brown sugar all over the potatoes and oranges.Pour the honey over the top of the brown sugar and then sprinkle with cinnamon. Pour orange juice over the top and dot with butter. Place in 350 degree oven and bake about 30-45 minutes until bubbly and syrupy. Baste in between. Remove from oven when done and serve with chicken, turkey, or ham. Reheats beautifully.

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