A holiday family favorite! I found this recipe on McCormick I do love candied sweet potatoes BUT our family recipe calls for about 1 teaspoon cinnamon sprinkled on top and about 1/2 to 1 cup of candy red hots on top. I think this year I will use this McCormick recipe for Thanksgiving BUT add the cinnamon and red hots.
Candied Sweet Potatoes ~
3 lbs. sweet potatoes peeled, cut into 1-inch piece
1/2 cup firmly packed brown sugar divided
2 tablespoon orange juice
2 teaspoon vanilla extract
1 1/2 teaspoon pumpkin pie spice divided
4 tablespoons butter divided
1/4 cup flour
1/2 cup chopped pecans
2 cups miniature marshmallows
- 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.