Candied Sweet Potato Casserole

With its marshmallow and pecan topping, it will surely become a family favorite.

Makes 10 (3/4-cup) servings.

Prep Time: 15 minutes
Cook Time: 55 minutes

1/2 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons McCormick® Pure Vanilla Extract
1 1/2 teaspoons McCormick® Pumpkin Pie Spice , divided
3 pounds sweet potatoes, peeled and cut into 1-inch pieces
4 tablespoons butter or margarine, divided
1/4 cup flour
1/2 cup chopped pecans
2 cups miniature marshmallows

1. Preheat oven to 375 degrees F. Mix 1/4 cup brown sugar, orange juice, vanilla and 1 teaspoon pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Transfer to 13 x 9-inch baking dish. Dot with 2 tablespoons butter. Cover and bake 45 minutes or until potatoes are slightly tender.

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

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

Variation: For an added treat, stir 1/2 cup raisins into topping.

Nutrition Information per 1 serving: Calories: 325 Sodium: 84 mg Fat: 9 g Carbohydrates: 58 g Cholesterol: 13 mg Fiber: 5 g Protein: 3 g