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Candied Sweet Potato Casserole Recipe

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This recipe for Candied Sweet Potato Casserole is from The Azle Athletic Training 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 c. Firmly Packed Brown Sugar (divided)
2 tbsp. Orange Juice
2 tsp. vanilla
1 1/2 tsp. Pumpkin Pie Spice (divided)
3 lb. Sweet potatoes peeled and cut into 1 in. slices.
4 tbsp. Butter or Margarine divided.
1/4 c. All Purpose Flour
1/2 c. Chopped Pecans
2 c. Miniature marshmallows
Directions:
Directions:
Preheat oven to 375º. Mix 1/4 c. brown sugar, orange juice, vanilla, and 1 tsp. pumpkin spice in a large bowl. Add sweet potatoes for coating. Transfer to a 13x9 in. baking dish. Dot with 2 tbsp. butter. Cover and bake 45 minutes or until potatoes are slightly tender. Meanwhile, mix flour, remaining 1/2 c. brown sugar, and 1/2 tbsp. pumpkin pie spice in a medium bowl. Cut in remaining 2 tbsp. butter with fork until crumbly. Stir in pecans and marshmallows. Remove casserole from oven and stir gently to coat potatoes in syrup, top with marshmallow crumb topping. Cake uncovered for another 7-10 minutes or until potatoes are tender and marshmallow topping is golden brown. Makes 10 servings.

 

 

 

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