Pecan-Orange Sweet Potatoes
Sweet potatoes layered with orange slices and topped with pecans create a flavorful, slightly sweet side dish perfect for holiday dinners or family gatherings.
Ingredients
Instructions
- Cut the cooked sweet potatoes crosswise into 1/2-inch slices.
- Arrange layers of sweet potato slices and orange slices in a casserole dish alternately.
- Combine cornstarch, brown sugar, and salt in a bowl.
- Add grated orange rind and butter to the mixture.
- Pour orange juice into the casserole and cook until the mixture thickens.
- Pour the sauce over the layered potatoes and orange slices.
- Top with pecan halves.
- Bake at 325°F (160°C) for 30 minutes or until heated through.
Tips & Substitutions
To enhance flavor, consider adding a sprinkle of cinnamon or nutmeg to the sweet potato layers. If you don't have pecans, walnuts can be a great substitute. For a thicker sauce, increase the cornstarch slightly, and if you're looking for a sweeter dish, feel free to add more brown sugar. This recipe pairs well with stewed sweet potatoes for a comforting side dish.
Serving Suggestions
Serve these pecan-orange sweet potatoes as a delightful side dish for holiday meals or family gatherings. They pair beautifully with roasted meats like turkey or ham and can complement a vegetarian main dish as well. For a complete meal, consider serving with a fresh salad or the Fruit Cocktail Cheese Ball for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sweet potatoes in a baking dish and cover with foil to prevent drying out, then bake at 325°F (160°C) for about 20 minutes or until heated through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Orange Sweet Potatoes contains roughly 478 calories, with 0g protein, 105g carbohydrates, and 8g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 902mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes for this recipe?
Yes, you can use canned sweet potatoes, but it’s essential to drain them well to avoid excess moisture. Adjust the baking time since canned sweet potatoes are already cooked; you just need to heat them through.
What can I substitute for brown sugar?
If you don’t have brown sugar, you can use white sugar mixed with a bit of molasses to replicate the flavor and moisture. Alternatively, coconut sugar can also work as a substitute for a different taste.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the sweet potatoes and sauce a day in advance, layering everything in the casserole dish. Just cover and refrigerate, then bake when ready to serve. This saves time during busy meal preparations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).