Candied Sweet Potato Casserole Recipe

Why wait until Thanksgiving to enjoy this yummy dish? With its marshmallow and pecan topping, it will surely become a family favorite.
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  • 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
  • 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
15 mins
45 mins
1. 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.

2. Bake 45 minutes or until potatoes are slightly tender.

3. 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.

4. 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.Variation: For an added treat, stir 1/2 cup raisins into topping.
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Nutrition (per serving)
Calories: 325 Calories
Fat: 9 Grams
Protein: 3 Grams
Cholesterol: 13 Milligrams
Carbohydrates: 58 Grams
Sodium: 84 Milligrams
Fiber: 5 Grams

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