Candied Sweet Potato Casserole

With its deliciously sweet marshmallow and pecan topping, this is one fall-inspired dish you’ll want to enjoy year-round.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Makes: 10 servings
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All You Need

  • 1/2 cup firmly packed brown sugar, divided
  • 2 tbsps orange juice
  • 2 tsps Pure Vanilla Extract
  • 1 1/2 tsps Pumpkin Pie Spice
  • 3 lbs sweet potatoes, peeled and cut into 1-inch pieces
  • 4 tbsps butter, divided
  • 1/4 cup flour
  • 1/2 cup chopped pecans
  • 2 cups miniature marshmallows


  1. 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 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.

  2. Bake 45 minutes or until potatoes are slightly tender.

  3. 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.

  4. 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.


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