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!
Servings 10 people
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