Orange-Glazed Sweet Potatoes Recipe

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Sweet potatoes are such a nutritious vegetable and this recipe makes it absolutely delicious. The topping makes it irresistible.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings


  • 4 medium sweet potatoes (2 to 2-1/4 pounds), peeled and cut into 1/4-inch slices
  • 1/2 cup orange juice
  • 6 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/4 cup maple syrup or honey
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup old-fashioned oats
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/4 cup chopped pecans


  1. In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly.
  2. In a saucepan, combine juice, butter, sugar, syrup, peel and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes.
  3. In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes. Yield: 8 servings.
Editor's Note: This dish may be prepared 4-6 hours ahead. Cover and refrigerate the potatoes and topping separately. Sprinkle topping over potatoes just before baking. Bake for 35-40 minutes.
Originally published as Orange-Glazed Sweet Potatoes in Country Woman November/December 1997, p41

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Carol Z. User ID: 6988013 44744
Reviewed Nov. 21, 2012

"I have been making this recipe since I first found it in TOH magazine, a long time ago. No one has ever asked me to bring anything different to Thanksgiving dinner since then. We all love it. I cut back on the syrup about 1/3 as it is pretty juicy to transport. I have also added a sprinkling of dried cranberries to the topping along with the nuts. It adds color & additional flavor to the dish. We eat the leftovers, if there are any for breakfast. Couldn't find my copy this year. So glad to find it online. I cook the potatoes whole & unpeeled the night before, so they are cook to peel in the morning. One time I overcooked the potatoes. I mashed them with the syrup & seasonings. Added the topping. Turned out just as terrific."

angelasandoval User ID: 2401339 46838
Reviewed Oct. 10, 2011

"Perfect! Great flavor and not overly sweet, and the topping is wonderful and crispy!"

Kris Countryman User ID: 1858674 48637
Reviewed May. 18, 2010

"Next time I make this I'll cut back on the butter. There was more than I liked in this recipe. It was very tasty but I'm sure it was very high in fat and calories. I served some of the sauce over ham."

ajjohnson User ID: 1420319 49706
Reviewed Nov. 27, 2008

"I used this recipe for Thanksgiving and everyone loved it. Very easy to do. I actually prepared it the day before and then added the topping just before baking."

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