Yield: 10-12 servings.
10 large sweet potatoes
2/3 cup brown sugar
½ cup butter (or substitute)
3 oranges, unpeeled and thinly sliced
1 cup orange juice
½ cup honey
½ cup fine breadcrumbs
Boil potatoes until tender. Peel and slice the potatoes once they are cool enough to handle. Arrange the slices in a greased casserole dish, sprinkle with brown sugar and dot with butter, then cover with a layer of orange slices.
Repeat until all of the potatoes, oranges, butter, and sugar are used, reserving a small amount of sugar and butter for the breadcrumb topping.
Combine the orange juice and honey, and pour over the assembled ingredients. Combine the breadcrumbs, leftover sugar, and butter, and spread evenly on top. Cover casserole with foil and bake at 350° for about 1 hour.
Remove the foil for the last 15 minutes to crisp the top.
This recipe originally appeared in the December 1942 issue of The State (vol. 8, no. 51). Click here to see the full issue, or jump to the recipe page here.
For more casserole recipes, visit ourstate.com/casseroles.
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