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Candied Sweet Potato Casserole Recipe
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Provided By
McCormick
Recipe and photo courtesy of
www.mccormick.com
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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Servings:
Ingredients
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
Directions
PREP
15
mins
COOK
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)
: 325 Calories
: 9 Grams
: 3 Grams
: 13 Milligrams
: 58 Grams
: 84 Milligrams
: 5 Grams
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