2 ratings

Candied Sweet Potato Casserole

This Southern staple is a Thanksgiving must have
Courtesy of McCormick

Made with mini marshmallows, chopped pecans and brown sugar, this sweet potato casserole is a dish you must have on your Thanksgiving table. 

Courtesy of McCormick 

Ready in
1 h and 10 m
15 m
(prepare time)
55 m
(cook time)
Calories Per Serving


  • 1/2 Cup firmly packed brown sugar, divided
  • 2 Tablespoons orange juice
  • 2 Teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1 1/2 Teaspoon 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
  • 2 Cups miniature marshmallows


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.


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.