• Glazed Sweet Potato Casserole

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    • 6 med. sweet potatoes (about 3 1/2 lbs.)
    • 1/4 c. firmly packed brown sugar
    • 1/4 c. honey
    • 1 T cornstarch
    • 1/2 teaspoon grnd cinnamon
    • 1/4 teaspoon grnd nutmeg
    • 2 teaspoon grated orange rind
    • 2 T butter
    • 1/2 c. pineapple juice
    • 1/4 c. minced walnuts


    1. Cook sweet potatoes in boiling water to cover 15 to 20 min or possibly till fork tender. Let cool to touch; peel and cut into 1/2 inch slices. Arrange slices in a lightly greased 12x8x2 inch baking dish; set aside.Put together brown sugar and next seven ingredients in a saucepan. Cook over medium heat, stirring constantly, till mix begins to boil; boil one minute, stirring constantly, till mix is thickened and bubbly. Pour over the sweet potatoes; sprinkle with minced walnuts. Cover and chill eight hrs. Remove dish from refrigerator; let stand 30 min. Uncover and bake at 350 degrees for 30 min.

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