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Candied Sweet Potato Casserole Recipe

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This recipe for Candied Sweet Potato Casserole is from The Vest Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup firmly packed brown sugar divided
2 tablespoons orange juice
2 teaspoons vanilla
1 1/2 teaspoons 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
Directions:
Directions:
Preheat oven to 375º. Mix 1/4 cup brown sugar, orange juice, vanilla and 1 teaspoon pumpkin pie spice in a large bowl. Add sweet potatoes; toss to coat. Transfer to a 13x9-inch baking dish. Dot with 2 tablespoons butter. Cover and bake 45 minutes or until potatoes are slightly tender. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in a medium bowl. Cut in remaining 2 tablespoons butter with a fork until crumbly. Stir in pecans. Remove casserole from oven and stir gently, to coat potatoes in syrup; top with crumb topping. Bake, uncovered, another 7-10 minutes or until potatoes are tender and topping is golden brown.
Number Of Servings:
Number Of Servings:
10-3/4 cup servings
Personal Notes:
Personal Notes:
Can cook potatoes ahead and store in refrigerator. Remove from refrigerator and add topping and finishing baking.

 

 

 

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