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Candied Sweet Potato Casserole

In a large bowl, mix 1/4 c. brown sugar, orange juice, vanilla, and 1 tsp. pumpkin pie spice. Add sweet potatoes, and toss to coat.

Transfer to a 13 x 9 x 2 inch baking dish. Dot with 2 TBS butter. Cover and bake at 375° for 45 minutes or until potatoes are slightly tender. Meanwhile, mix flour and remaining brown sugar and pumpkin pie spice in a medium bowl. Cut in remaining butter with a 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. Bake, uncovered, another 7-10 minutes or until potatoes are tender and marshmallow topping is golden brown.