Print Recipe

Sherried Sweet Potatoes with Pecans

Click to Rate This Recipe


6 sweet Potatoes
1/2 cup Honey
1 cup Orange juice
1 Tablespoon Grated orange peel
1/3 cup Sherry
1 cup Pecans, coarsely chopped
2 Tablespoons Butter or margarine


Makes 6 servings

Boil sweet potatoes in salted water until tender. Peel and cut in thick slices. Preheat oven to 350°F. In a bowl, combine honey, orange juice, orange rind and sherry. Place a layer of sweet potatoes in a baking dish, cover with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until casserole is filled. Pour remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until juice has been absorbed by the potatoes and top is browned.

Source: Recipe By The Texas Department of Agriculture