Orange and Sweet Potato Casserole

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 sweet potatoes (about 2 pounds)
  • 4 tablespoons butter
  • 6 tablespoons firmly packed brown sugar
  • 3 tablespoons dark rum
  • Salt to taste, if desired
  • ¾ cup sectioned mandarin oranges, regular oranges, or tangerines, seeds and membranes removed and discarded
  • 2 tablespoons coarsely chopped pecans


  • Put the potatoes in a kettle with water to cover and bring to the boil. Cook until tender, 30 minutes or longer. Cooking time will depend on the size of the potatoes. Drain.
  • Preheat the oven to 375 degrees.
  • Peel the potatoes and cut them into cubes. Put them through a food mill or potato ricer into a mixing bowl. Add 2 tablespoons butter, 4 tablespoons sugar, the rum, and salt. Beat thoroughly.
  • Add half the oranges to the mixture and fold them in. Turn this mixture into a buttered 2-quart casserole. Smooth over the top. Arrange the remaining orange pieces neatly over the top.
  • Combine the remaining butter, sugar, and pecans and sprinkle this over the top.
  • Place in the oven and bake 30 minutes.