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Candied Sweet Potato Casserole
salads sides

Candied Sweet Potato Casserole

(5.0 Average )
This candied sweet potato casserole will be everyone's new family favorite. Made with mini marshmallows and chopped pecans and flavored with the sweet, heartiness of brown sugar and tart orange juice, this sweet potato casserole is simply irresistible.
  • 15m

    prep time

  • 55m

    Cook Time

  • 325

    Calories

  • 9

    Ingredients

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Ingredients

10

Servings

  • 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, divided
  • 1/4 cup flour
  • 1/2 cup chopped pecans
  • 2 cups miniature marshmallows

Instructions

  • 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.

Nutrition information (per Serving)

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