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. Sweet potatoes are just as perfect for Thanksgiving as they are for other year-round celebrations like Christmas or Easter, as well as everyday family meals. Provided by McCormick
Recipe - The Fresh Grocer - Corporate
Candied Sweet Potato Casserole
Prep Time15 Minutes
Servings10
Cook Time55 Minutes
Ingredients
1/2 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons McCormick All Natural 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
Directions
- 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
15 minutes
Prep Time
55 minutes
Cook Time
10
Servings
Directions
- 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
