I have delicious memories of my mother’s candied sweet potatoes. She would cook them in an iron skillet on top of the stove. So rich and decadent that they’re almost like a dessert.
This recipe is similar except I’ve add a splash of fresh orange juice and a dash of cinnamon and nutmeg. Perfect flavors for a holiday side dish. I think my mom will approve.
Orange Candied Sweet Potatoes are really easy to make and much of the prep can be done ahead of time. To save time, you can cut your sweet potatoes two or three days ahead just keep them cover with ice water and stored in the frig to keep them from turning brown. The orange sauce can be made two or three days ahead as well.
Happy Holidays and Enjoy!
- 2½ pounds sweet potatoes, peeled and sliced about ¼ inch thick
- 2 oranges, very thinly sliced and seeds removed (one for slicing and one for the zest)
- 2 teaspoons freshly grated orange zest (the zest of one orange)
- 1 ½ cups (3 sticks) butter
- 1 cup light brown sugar, firmly packed
- 1 tablespoon all-purpose flour ¾ cup fresh orange juice, (Not from concentrate.)
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- Preheat the oven to 400°.
- Layer potatoes in a 2-quart baking dish.
- Top with the orange slices.
- In a small saucepan melt butter and sugar together over medium-low heat.
- Remove from heat.
- Whisk flour, vanilla extract, and orange juice together.
- Add orange juice mixture to the melted butter and sugar.
- Cook over low-heat for 1 minute.
- Pour sauce over potatoes and orange slices.
- Cover and bake 30 minutes.
- Uncover and spoon orange sauce over potatoes; coating well.
- Return to the oven and continue to bake 20 to 30 minutes more or until potatoes are tender, spooning sauce over potatoes halfway through the uncovered baking time.
- Sprinkle cinnamon, orange zest and freshly grated nutmeg over the top and serve warm.