Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Peel the sweet potatoes and cut into round slices ⅛ inch thick. Place them in overlapping layers in a baking dish.
Add the orange juice, butter, and maple syrup to a small pot over a medium heat and melt it all together, stirring often.
Pour the mixture over the sweet potatoes, then sprinkle with the salt.
Cover the dish with foil, then place into the oven and bake for 30 minutes.
Mix the chopped pecans, brown sugar and cinnamon in a small bowl, then sprinkle it over the sweet potatoes. Return the baking dish to the oven (without the foil) and bake for a further 25 minutes or until the potatoes are cooked through and the top is lightly browned.
Tip: During the cooking, you can ‘baste’ the sweet potatoes by spooning some of the liquid back over the sweet potatoes.
When preparing the sweet potatoes, make sure you use a sharp knife for safety.
The sweet potato rounds should be cut into even slices to make sure they all cook at the same time in the oven.
During the cooking, you can ‘baste’ the sweet potatoes by spooning some of the liquid back over the sweet potatoes.
If you’re using a fresh orange to make the juice, add some orange zest to the sauce mixture for an even brighter citrus flavor.
Top this candied casserole with sweet melty marshmallows to enhance the comforting fall vibes.
Pecans make a great crunchy topping to this casserole, but feel free to use chopped walnuts, almonds, or cashews instead.
Purple or white sweet potatoes, or yams, give this candied side dish a great variation in flavor and natural color.