Candied Sweet Potato Casserole with Marshmallow Crumb Topping
A classic holiday casserole featuring roasted sweet potatoes in a warm spice and orange syrup, topped with a buttery pecan-marshmallow crumble. The combination of pumpkin pie spice, vanilla, and orange juice creates depth beyond simple sweetness, while the crispy topping contrasts with tender potatoes underneath. Perfect for Thanksgiving, Christmas, Easter, or any family gathering where comfort food matters.
Ingredients
- ¼ cup brown sugar, firmly packed
- ¼ cup brown sugar, firmly packed
- 2 tbsp butter, divided
- 2 tbsp butter, divided
- 2 tbsp orange juice
- 2 tsp vanilla extract, McCormick Pure
- 1 tsp pumpkin pie spicecinnamon+nutmeg+ginger1 tsp:3/4 tsp + 1/8 tsp + pinchallergy-friendly
if McCormick unavailable
Full guide → - ½ tsp pumpkin pie spicecinnamon+nutmeg+ginger1 tsp:3/4 tsp + 1/8 tsp + pinchallergy-friendly
if McCormick unavailable
Full guide → - 3 lb sweet potatoes, peeled and cut into 1-inch pieces
- ¼ cup flour
- ½ cup pecans, chopped
- 2 cup marshmallows, miniature
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
In a large bowl, combine brown sugar, orange juice, vanilla, and pumpkin pie spice.
- 3
Add sweet potato pieces and toss to coat thoroughly.
- 4
Transfer to a 13x9-inch baking dish and dot with butter.
- 5
Cover and bake until potatoes are slightly tender, about 45 minutes.
- 6
Meanwhile, in a medium bowl, mix flour, remaining brown sugar, and pumpkin pie spice.
- 7
Cut in remaining butter with a fork until the mixture is crumbly.
- 8
Stir pecans and marshmallows into the crumb mixture.
- 9
Remove casserole from oven and gently stir to coat potatoes in syrup.
- 10
Sprinkle marshmallow-crumb topping evenly over potatoes.
- 11
Bake uncovered until potatoes are tender and topping is golden brown, 7 to 10 minutes longer.
Tips
For even cooking, cut sweet potato pieces to uniform 1-inch size. This ensures they reach tender consistency simultaneously.
Add marshmallows in the final minutes to prevent excessive browning; they brown quickly once topping reaches oven temperature.
Make the crumb mixture while potatoes bake to streamline assembly and minimize final oven time.
Good to Know
Cover tightly; refrigerate up to 3 days. Reheat covered at 325 degrees F for 15-20 minutes until warm throughout.
Assemble casserole through step 9; cover and refrigerate up to 24 hours. Add topping and bake as directed, adding 2-3 minutes to final baking time if starting from cold.
Serve warm as a side dish alongside roasted turkey, ham, or prime rib. Pairs well with savory cornbread dressing and cranberry sauce.
Common Mistakes
Cut potatoes unevenly to avoid some pieces remaining hard while others turn mushy; aim for consistent 1-inch pieces.
Skip the initial 45-minute bake to avoid undercooked potatoes; this step ensures proper texture.
Overload marshmallows to prevent charring; the amount given allows even, golden browning.
Substitutions
Vegan Options
General Alternatives
if McCormick unavailable
Full guide →FAQ
Can I make this casserole ahead of time?
Yes. Assemble through the topping step, cover, and refrigerate up to 24 hours. Bake as directed, adding 2-3 minutes if starting cold. Do not freeze with marshmallows; they become tough when thawed.
What if I don't have pumpkin pie spice on hand?
Combine 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and a pinch of ground ginger per teaspoon of pumpkin pie spice called for.
How long can I store leftover casserole?
Cover and refrigerate up to 3 days. Reheat covered at 325 degrees F for 15-20 minutes. Do not freeze due to marshmallow texture changes; pecans and crumb topping hold well.