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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.
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!
Elaina | January 25, 2016 |
Easy to make and very good!
Alicia | December 10, 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.
Tabitha | November 20, 2013 |
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.
Connie | November 26, 2015 |
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.
Michelle | November 29, 2013 |