Candied Sweet Potato Casserole

Why wait until Thanksgiving to enjoy this yummy dish? With its marshmallow and pecan topping, it will surely become a family favorite.

Serves: Makes 10 (3/4-cup) servings.
15 mins Prep time 55 mins Cook time
15 mins Prep time
55 mins Cook time
  • Preheat oven to 375°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.

  • Bake 45 minutes or until potatoes are slightly tender.

  • Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.

  • Remove casserole from oven and stir gently to coat potatoes in syrup. Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.

Cooking tip

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

Nutrition information

(Amount per serving)

  • 325Calories: 325Cholesterol: 13mg
  • Sodium: 84mgProtein: 3g
  • Total Fat: 9gFiber: 5g
  • Carbohydrate: 58g

Ratings & Reviews: 5

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  • Tabitha on 11/20/2013

    This is a very tasty recipe especially for the holidays when my husband always has me make it. It has basically become a tradition for the holidays to make this with dinner.

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  • Elaina on 01/25/2016

    I made this for Christmas dinner. It tasted fantastic and was much faster than most sweet potato casseroles. This recipe calls for chopping the potatoes into small pieces and baking them directly, without any need to boil or mash them first. Sweet potato/orange juice/brown sugar heaven!

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  • Connie on 11/26/2015

    Love this variation on sweet potato casserole. Much better than the mashed variety and a lot easier. I'll never go back to any of my old recipes. This is a keeper.

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  • Alicia on 12/10/2013

    Easy to make and very good!

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  • Michelle on 11/29/2013

    this was a hit.. I will be making it every year from now on.. I had to tweak it a little as far as amount of butter.. But it was great.

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  • Darlene G. on 12/06/2013

    OMG!!! I made this Thanksgiving and it was Great.. I did not have orange juice so I used 2 pkgs. of True Orange and I used 1 can of SugarySam Yams, and about 1/4 cup of the juice from yams, it worked great. This was so much better than my old recipe of just brown sugar and the juice from the can!

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