Candied Sweet Potato Casserole
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
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.