Joy Philbin's Sweet Potato & Orange Casserole

joy philbin's sweet potato orange casserole
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 pounds (3 to 4) large sweet potatoes
  • 4 small oranges
  • Cooking spray
  • 1 stick butter
  • 1 cup (packed) light brown sugar
  • 1/2 cup chopped pecans
  • 1 cup fresh orange juice
  • 3 tablespoons pure maple syrup
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cloves


Preheat the oven to 375 degrees. Place the potatoes in a large pot; add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat to medium-high and cook until tender, 30 to 40 minutes; drain. Peel the potatoes while still warm, then cut into 1/4-inch-thick slices.

Using a sharp knife, cut the peel and pith from the oranges; cut into 1/4-inch-thick slices. Coat a 9-by-13-inch baking dish with cooking spray. Alternate the potato and orange slices in the dish, overlapping slightly in crosswise rows.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and pecans. Cook, stirring constantly, until the sugar melts and a smooth sauce forms, 2 to 3 minutes; spoon over the potatoes and oranges.

In a small saucepan, bring the orange juice, maple syrup, cornstarch and cloves to a simmer over medium-high, whisking often, until thickened, about 5 minutes. Pour over the potato and orange mixture. Bake until the juices bubble and thicken, about 15 minutes.