Candied Sweet Potato Casserole

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

Candied Sweet Potato Casserole

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


  • 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 all-purpose flour
  • 1/2 cup chopped pecans
  • 2 cups miniature marshmallows


  1. Heat oven to 375 degrees F.
  2. Mix 1/4 cup brown sugar, orange juice, vanilla extract and 1 teaspoon pumpkin pie spice in large bowl.
  3. Add sweet potatoes; toss to coat. Transfer to 13 x 9-inch baking dish. Dot with 2 tablespoons butter.
  4. Cover and bake 45 minutes or until potatoes are slightly tender.
  5. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in medium bowl.
  6. Cut in remaining 2 tablespoons butter with fork until crumbly.
  7. Stir in pecans and marshmallows.
  8. Remove casserole from oven and stir gently to coat potatoes in syrup; top with marshmallow-crumb topping.
  9. Bake, uncovered, additional 7 to 10 minutes or until potatoes are tender and topping is golden brown.

Yield: 10 (3/4-cup) servings | Prep: 15 min | Cook: 55 min

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

Recipe and photo used with permission from: McCormick