Ingredients for Candied Sweet Potato Casserole
- 3 pounds sweet potatoes
- 1 cup packed light brown sugar
- ½ cup fresh orange juice
- ¼ cup (½ stick) unsalted butter
- ½ teaspoon salt
- ½ cup chopped pecans
- Miniature Marshmallow
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How to Make Candied Sweet Potato Casserole
- In a medium saucepan, combine 1 cup packed light brown sugar, ½ cup fresh orange juice, ¼ cup (½ stick) unsalted butter, and ½ teaspoon salt.
- Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sugar dissolves and the sauce slightly thickens.
- Preheat oven to 375°F (190°C). Peel and slice 3 pounds of sweet potatoes into ½-inch thick rounds. Arrange them in a single layer in a 9x13 inch baking dish.
- Pour the brown sugar syrup evenly over the sweet potatoes.
- Bake for 40-45 minutes, basting with the pan juices a few times, until the sweet potatoes are tender and slightly glazed.
- Remove from oven and gently stir to coat the sweet potatoes evenly with the syrup.
- Top with ½ cup chopped pecans and 1 cup mini marshmallows.
- Increase oven temperature to 400°F (200°C). Bake for another 7-10 minutes, or until the marshmallows are golden brown and puffed up.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
195g
Fat
18g
Carbs
27g
