Candied Sweet Potato Casserole

By Hklbrries

Ingredients

• 1/2 cup firmly packed dark brown sugar, divided
• 2 tbsp orange juice
• 2 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice, divided
• 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 4 tbsp butter or margarine, divided
• 1/4 cup all-purpose flour
• 1/2 cup chopped pecans
• 2 cups miniature marshmallows

Details

Servings 10
Adapted from mccormick.com

Preparation

Step 1

Preheat oven to 375 F.

Mix 1/4 cup brown sugar, orange juice, vanilla and 1 tsp pumpkin pie spice in a large bowl. Add sweet potatoes; toss to coat. Transfer to a 13-by-9-inch baking dish. Dot with 2 tbsp butter. Cover and bake 45 minutes or until potatoes are slightly tender.

Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 tsp pumpkin pie spice in a medium bowl. Cut in remaining 2 tbsp butter with a fork until crumbly. Stir in pecans and marshmallows.

Remove casserole from oven and stir gently to coat potatoes in syrup; top with marshmallow-crumb topping. Bake, uncovered, another 7 - 10 minutes or until potatoes are tender and marshmallow topping is golden brown.