Sweet Potato Casserole (with Orange Juice)

A white oval baking dish filled with neatly layered, thinly sliced sweet potatoes baked in a rich brown sauce—perfect for a Sweet Potato Casserole with Orange Juice—topped with fresh herbs and set on a brown cloth near white plates.

Sweet Potato Casserole (with Orange Juice)

I love making Sweet Potato Casserole (with Orange Juice) because it's beautiful enough to be the star of any holiday spread and easy enough to make any night you're craving comfort food. The thinly sliced potatoes soak up every drop of the buttery glaze made with fresh orange juice, maple syrup, brown sugar, and warm pumpkin spice as they bake into something deeply golden and tender. It looks like it took serious skill, but the oven does all the work. I make it for Thanksgiving, Christmas, Easter, and potlucks because it feeds a crowd and always disappears fast. Leftovers keep in the fridge for up to 4 days and reheat beautifully in the oven.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Casserole, Side Dish

Cuisine: American

Keyword: Sweet Potato Casserole, Sweet Potato Casserole with Orange Juice

Servings:

Calories: 326kcal

Author: Mandy Applegate

Equipment

Mandoline slicer

Ingredients

6 small sweet potatoes sliced ⅛ inch thick
½ cup vegan butter
½ cup brown sugar
½ cup fresh orange juice
⅓ cup maple syrup
1 tablespoon orange zest
1 teaspoon salt
2 teaspoons pumpkin spice mix
Fresh thyme leaves
Flaky sea salt optional for garnish
Cooking spray

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C).
Lightly spray an oven-safe dish or cast iron skillet with cooking spray.
Cooking spray
Stack sweet potato slices into two large rings around the dish, filling the center with remaining slices.
6 small sweet potatoes
In a saucepan, melt butter with brown sugar, orange juice, maple syrup, orange zest, pumpkin spice, salt, and thyme over medium heat. Cook 4–5 minutes until bubbling. Pour sauce over sweet potatoes.
½ cup vegan butter, ½ cup brown sugar, ½ cup fresh orange juice, ⅓ cup maple syrup, 1 tablespoon orange zest, 1 teaspoon salt, 2 teaspoons pumpkin spice mix, Fresh thyme leaves
Bake 45–60 minutes, until tender and golden.
Garnish with thyme and flaky sea salt, if desired. Serve warm.
Flaky sea salt

Notes

Here are a few things I've learned from making Sweet Potato Casserole with Orange Juice that'll help you get the best results every time.

Slice consistently thin: Aim for ⅛ inch slices throughout so the sweet potatoes cook evenly. Thicker slices will stay firm in the center while thinner ones get too soft before the glaze sets.
Stack tightly: Pack the slices snugly into the rings so they stay upright while baking. If they're too loose, they'll fall flat, and you'll lose that beautiful layered look.
Cook the glaze until bubbling: Don't skip the 4 to 5 minutes of cooking time on the sauce. The sugar needs to dissolve, and the mixture needs to come to a boil before it goes over the potatoes, so it soaks in properly.
Spoon the glaze back over halfway through: Around the 30-minute mark, use a spoon to scoop the pooled glaze from around the edges and drizzle it back over the tops of the slices to keep them coated and caramelized.
Check for tenderness before pulling it out: Ovens vary, so start checking at 45 minutes. A fork or skewer should slide through the thickest slice without resistance when it's done.
Freeze in portions for easy reheating: Let the casserole cool completely, then cut into sections and freeze flat in a freezer-safe container. This way, you can pull out just what you need without thawing the whole dish.

Nutrition

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