Candied Sweet Potato Casserole

Candied Sweet Potato Casserole
4.5 from 2 ratings
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 
Prep Time
Cook Time
Total time: 1.15 hours
  • 1/2 cup firmly packed brown sugar, divided
  • 2 tablespoon orange juice
  • 2 teaspoon mccormick® all natural pure vanilla extract
  • 1 1/2 teaspoon mccormick® pumpkin pie spice, divided
  • 3 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 4 tablespoon butter, divided
  • 1/4 cup flour
  • 1/2 cup chopped pecans
  • 2 cup miniature marshmallows
  1. Preheat oven to 375°F.
  2. Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl.
  3. Add sweet potatoes; toss to coat.
  4. Spoon into 13x9-inch baking dish.
  5. Dot with 2 tablespoons of the butter.
  6. Cover.
  7. Bake 45 minutes or until potatoes are slightly tender.
  8. Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl.
  9. Cut in remaining 2 tablespoons butter with fork until crumbly.
  10. Stir in pecans and marshmallows.
  11. Remove casserole from oven and stir gently to coat potatoes in syrup.
  12. Sprinkle evenly with marshmallow-crumb topping.
  13. Bake, uncovered, 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.