Yummy Orange and Honey Sweet Potato Casserole with Candied Pecans

Serves 8–10 


5 large round sweet potatoes peeled and cut into large chunks (about 8-9 Cups)
6 T salted butter
1/3 C honey
¼ t ground cardamom
½ t good cinnamon
2 t kosher salt
1/3 C fresh squeezed clementine or orange juice
Zest from three Clementines or 1 large orange

2 C pecans, candied*


  • Put potatoes in large Dutch oven pan, cover with 12-14 C water. Boil until very soft. Drain.Put in bowl and add all other ingredients. Stir and blend well.
  • Spread into a baking pan. Bake for 25 minutes at 375 degrees F. Top casserole with pecans, and put back in oven for 10 minutes. Serve.

*In a large saucepan melt 4 T butter and add ½ C loosely packed light brown sugar.Add the pecans and keeping heat fairly low let it all bubble for about 3 minutes watching carefully and stirring often. Pour out onto a sheet of parchment and sprinkle with kosher salt. Let harden. Break apart and use to top casserole.

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