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Sweet glazed sweet potatoes with chopped nuts

Citrus Glazed Sweet Potato Casserole

Tender sweet potatoes with a pineapple juice, orange zest and brown sugar glaze sprinkled with chopped nuts is absolutely irresistable!
This Citrus Glazed Sweet Potato Casserole can be made ahead of time and is a regular side on our family’s Thanksgiving table!
Course Side Dish
Cuisine American
Keyword Glazed Sweet Potato Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Chill 8 hours
Total Time 8 hours 45 minutes
Servings 10 people
Calories 233kcal
Author Jennifer @ Plowing Through Life


  • Sauce Pan
  • Measuring Spoons
  • Liquid Measuring Cup


  • 3 1/2 pounds sweet potatoes about 5-6 medium sized potatoes
  • 2 tablespoons butter
  • 1/4 cup brown sugar firmly packed
  • 1/4 cup honey
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons grated orange rind
  • 1/2 cup pineapple juice
  • 1/4 cup walnuts finely chopped


  • Cook sweet potatoes in boiling water 20 to 25 minutes or until just barely fork tender. Be sure not to overcook potatoes as they can become too soft.
  • Drain potatoes and allow to cool to touch. Peel and cut into 1/2" slices. Arrange potatoes in rows in a 12 x 8 x 2" baking dish and set aside.


  • Combine all other ingredients in a saucepan. Cook over medium heat, stirring constantly, until begins to boil, boil 1 minute. Continue stirring constantly until mixture is thickened and bubbly.
  • Pour glaze over potatoes and sprinkle with finely chopped nuts.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from refrigerator, let stand 30 minutes prior to baking. If dish is still cold place in oven before turning it on. Turn oven to 350°F and bake for about 30 minutes until potatoes are warmed through.


Calories: 233kcal | Carbohydrates: 47g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 575mg | Fiber: 5g | Sugar: 20g | Vitamin A: 22593IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg