1 cup Orange juice
1/3 cup Honey (or Maple syrup)
6 tablespoons unsalted Butter, melted
Zest of 2 Oranges
1/2 teaspoon Salt
1/2 cup chopped Pecans
1/2 teaspoon ground Cinnamon
3 tablespoons brown Sugar
Preheat the oven to 350 F. In a baking dish (about 2 quartz capacity – 8 or 9 x 11″), arrange the sliced sweet potatoes in overlapping layers. In a bowl combine the orange juice, orange zest, honey, butter and salt. Pour the mixture over the sweet potatoes ensuring that all slices are coated (to ensure better absorption of the sauce). Cover with foil and bake for 30 minutes. In the meantime, mix the pecans, cinnamon and sugar. After 30 minutes, adjust the oven temperature to 375 F, take the dish out and uncover and sprinkle all over with the chopped pecan mixture. Bake for another 25-30 minutes or until the sweet potatoes have softened. If desired, place under the broiler for a 1-2 minutes to caramelize the topping a bit. Enjoy! Note: As this dish is mostly naturally sweetened, it’s not overly sweet like the regular sweet potato casseroles with sugar and marshmallows. Feel free to adjust the amount of honey to your liking. This can be made ahead and simply reheated the next day. The batch can also be doubled, if desired.