Thanksgiving dinner just isn’t complete unless you have a rockin’ sweet potato dish. And there is no better dish than that of the candied sweet potato!
If you have never tried this dish before, this Thanksgiving is the time!
Ingredients
Serves: Makes 10 (3/4-cup) servings.
- 1/2 cup firmly packed brown sugar, divided
- 2 tablespoons orange juice
- 2 teaspoons Pure Vanilla Extract
- 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
- 2 cups miniature marshmallows
Directions
15-Min Prep – 55-Minute cook time.
- 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 13×9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.
- 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.
**Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- For an added treat, stir 1/2 cup raisins into topping.
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