Candied Sweet Potato Casserole

Categories: Vegetables-potatoes

Ingredients

• 1/2 cup firmly packed brown sugar, divided
• 2 Tbsp. orange juice
• 2 tsp. pure vanilla extract
• 1 1/2 tsp. pumpkin pie spice, divided use
• 3 lb. sweet potatoes, peeled and cut into
• 1-inch pieces
• 3 Tbsp. butter, divided use
• 1/4 cup all-purpose flour
• 1/2 cup chopped pecans
• 2 cups miniature marshmallows

Directions

1. Heat oven to 375 degrees. mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 tsp. of pie spice in a large bowl. Add potatoes; toss to coat. Spoon into a 9×13 inch baking dish coated with cooking spray. Dot with 1 Tbsp. of the butter.
2. Cover and bake 45 minutes or until potatoes are slightly tender.
3. meanwhile, mix flour, remaining brown sugar and remaining pie spice in medium bowl. Cut in remaining butter with fork until crumbly. Stir in pecans and marshmallows. Remove casserole form oven and stir gently to coat potatoes in syrup. Sprinkle evenly with marshmallow-crumb topping.
4. Uncover and return to oven. Bake 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.

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