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Candied Sweet Potato Casserole

Candied Sweet Potato Casserole

Naturally sweetened with honey and orange juice then studded with pecans flavored with cinnamon this delicious Candied Sweet Potato Casserole is the perfect side dish for Thanksgiving, Christmas, or any holiday.

Course Side Dish
Cuisine American
Keyword best candied sweet potato recipe, candied sweet potato casserole, candied sweet potatoes with pecans, glazed sweet potato coins, healthy candied sweet potato recipes, layered sweet potato casserole, light candied sweet potatoes, quick easy candied sweet potatoes, southern sweet potatoes with orange juice
Prep Time 10 minutes
Cook Time 1 hour


  • 2 lbs sweet Potatoes (about 5 cups), peeled and sliced thinly
  • 1 cup Orange juice
  • cup Honey (or Maple syrup)
  • 6 tbsp unsalted Butter, melted
  • 2 Oranges, zested
  • ½ tsp Salt
  • ½ cup chopped Pecans
  • ½ tsp ground Cinnamon
  • 3 tbsp brown Sugar


  1. 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).

  2. Cover with foil and bake for 30 minutes. In the meantime, mix the pecans, cinnamon and sugar. After 30 minutes, adjust the oven temperature to 375 F,  take the dish out and uncover and sprinkle all over with the chopped pecan mixture. Bake for another 25-30 minutes or until the sweet potatoes have softened.

    If desired, place under the broiler for a 1-2 minutes to caramelize the topping a bit. Enjoy!

Recipe Notes

Note: As this dish is mostly naturally sweetened, it’s not overly sweet like the regular sweet potato casseroles with sugar and marshmallows. Feel free to adjust the amount of honey to your liking. This can be made ahead and simply reheated the next day. The batch can also be doubled if desired.