Candied Sweet Potato Casserole

A Thanksgiving feast isn’t complete without a homemade sweet potato casserole. Seasoned with the tasty fall flavor of pumpkin pie spice, and finished with fluffy, mini marshmallows, this candied sweet potato casserole recipe is the perfect sweet side for your holiday menu.

Prep: 15 min | Bake: 55 min | Yield: 10 (3/4 cup) servings

Ingredients

• 1/2 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 1/2 teaspoons McCormick® Pumpkin Pie Spice, divided
• 3 pounds sweet potatoes, peeled and cut into 1 inch pieces
• 4 tablespoons butter or margarine, divided
• 1/4 cup all-purpose flour
• 1/2 cup chopped pecans
• 2 cups miniature marshmallows

Instructions

1. Heat oven to 375 degrees F.
2. Mix 1/4 cup brown sugar, orange juice, vanilla extract and 1 teaspoon pumpkin pie spice in large bowl.
3. Add sweet potatoes; toss to coat. Transfer to 13 x 9 inch baking dish. Dot with 2 tablespoons butter.
4. Cover and bake 45 minutes or until potatoes are slightly tender.
5. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in medium bowl.
6. Cut in remaining 2 tablespoons butter with fork until crumbly.
7. Stir in pecans and marshmallows.
8. Remove casserole from oven and stir gently to coat potatoes in syrup; top with marshmallow-crumb topping.
9. Bake, uncovered, additional 7 to 10 minutes or until potatoes are tender and topping is golden brown.

Notes

Variation: For an added treat, stir 1/2 cup raisins into topping.

Nutrition

Per serving: Calories: 325 Sodium: 84mg Fat: 9g Carbohydrates: 58g Cholesterol: 13mg Fiber: 5g Protein: 3g

Attribution

Recipe and photo used with permission from: McCormick