Candied Sweet Potato Casserole

A holiday family favorite! I found this recipe on McCormick I do love candied sweet potatoes BUT our family recipe calls for about 1 teaspoon cinnamon sprinkled on top and about 1/2 to 1 cup of candy red hots on top. I think this year I will use this McCormick recipe for Thanksgiving BUT add the cinnamon and red hots.

Candied Sweet Potatoes ~

3 lbs. sweet potatoes peeled, cut into 1-inch piece

1/2 cup firmly packed brown sugar divided

2 tablespoon orange juice

2 teaspoon vanilla extract

1 1/2 teaspoon pumpkin pie spice divided

4 tablespoons butter divided

1/4 cup flour

1/2 cup chopped pecans

2 cups miniature marshmallows

Directions

  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 13×9-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.

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