Candied Sweet Potatoes

Last Thanksgiving I told my step-Mom to make just a small dish of sweet potatoes, because usually it is the adults eating it.  It was the first thing to disappear.  I think we had a couple of kids offer to lick the plate, and beg for more.  As Sandi said, "How can you go wrong with brown sugar, marshmallows, and butter?"  I will be doubling the recipe this year.  Bon Appetite!


Candied Sweet Potato Casserole



1/2 C. firmly packed brown sugar - divided

2 TBSP orange juice

2 tsps vanilla extract

1 1/2 tsps pumpkin pie spice, divided

1/4 C. all-purpose flour

1/2 C. chopped pecans

2 C. miniature marshmallows

3 lbs. sweet potatoes, peeled and cut into 1" pieces

4 TBSP butter, divided





1. Preheat oven to 375. Mix 1/4 C. brown sugar, orange juice, vanilla and 1 tsp. pumpkin pie spice in a large bowl.

Add sweet potatoes; toss to coat. Transfer to a 13X9" baking dish. Dot with 2 tbsp. butter. Cover and bake 45 minutes or until potatoes are tender.



2. Meanwhile, mix flour, remaining 1/4 C brown sugar and 1/2 tsp pumpkin pie spice in a medium bowl. Cut in remaining 2 TBSP butter with a fork until crumbly

Stir in pecans and marshmallows.



3. 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.



Makes 10 servings.