Thank you, Argo® Corn Starch, for sponsoring this post! All opinions are always 100% my own.
Orange and Pecans Sweet Potato Casserole – Delicious chunks of sweet potatoes baked in a luscious orange sauce, and topped with creamy marshmallows and crunchy pecans. Just in time for Thanksgiving!
Hi Ya, friends! I think you might be staring at your next favorite Thanksgiving side dish!!!
IF you couldn’t tell by those exclamation points, I’m so super excited to introduce you to this casserole. She is my new favorite, and I have a feeling that you’re going to like her, too.
Just let me tell you something. Even though most of the year I try really really hard to stay away from potatoes and such, come *this* time of year, I.AM.GAME! Especially when I stumble upon a recipe like this and can’t stop thinking about the orange sauce that it comes with. Fuhreal. Besides, we kept it gluten free and that always counts for something, right?! More sweet potato deliciousness for everyone.
And when it comes to keeping our Sweet Potato Casserole gluten free, we turn to our good friends at Argo® Corn Starch and steal their recipe! 😉 KIDDING! Well, sort of…
In addition to being gluten-free, Argo Corn Starch is pretty versatile. In fact, you may have overlooked all the ways it can be used in cooking, baking, and beyond. Corn starch is a smooth powder made of dried corn kernels, normally used as a thickener and binder, and it has around twice the thickening ability of flour. You’ll see what I mean by that when you make the orange sauce for this casserole.
Also worth mentioning is that Argo Starch is made from 100% pure corn, and it is the ideal corn starch brand for gluten free recipes and beyond.
But in all honesty, I have to tell ya that this is a great sweet potato recipe from Argo®. I swear, this is by far the best Sweet Potato Casserole I have had. It’s YAHHHMMMMY. It’s sweet, it’s silky, it’s creamy, and I’ll gladly pass on a slice of cake if I could get this pan closer to me.
The recipe suggests to cook the sweet potatoes prior to baking them, but I tried it with and without pre-baking the potatoes, and it turned out perfectly fine, either way. However, I do suggest pre-baking them in the microwave for about 6 minutes before popping them in the oven.
Also, the original recipe is without marshmallows, but I just couldn’t let that happen. I’ll gladly have half of a serving as long as I can experience the texture and taste of sweet potatoes together with the marshmallows.
Sadly, I had to give the rest of our second casserole to my next door neighbor as I was prepared to polish off the entire casserole on my own. The next morning, he brought back an empty baking dish and said, “this was awesome!” I think he liked it!
Which tells me that you can trust this recipe to bring it with you to your upcoming Holiday parties, or serve it at your Thanksgiving or Friendsgiving Dinner! If you are looking for more Holiday recipes and ideas, argostarch.com/Recipes/ has a bunch!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 3 pounds (4 large) sweet potatoes, cooked
- 1 cup chopped pecans , toasted, divided
- 2 tablespoons Argo® Corn Starch
- 1 cup light brown sugar
- 1 cup light orange juice
- 2 tablespoons butter
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 package (10.5 ounces) mini marshmallows
Preheat oven to 350°F.
Pierce the sweet potatoes 6 times.
Place on a microwaveable plate and microwave for 6 minutes, rotating halfway through.
Once cool enough to handle, peel the sweet potatoes and cut them up into large chunks.
Spray a 13 X 9-inch baking dish with cooking spray and set aside.
Arrange sweet potatoes and half of the pecans in prepared baking dish. Set aside.
Combine corn starch and light brown sugar in a small saucepan.
Gradually add orange juice, whisking to blend.
Cook the orange juice mixture over high heat, stirring constantly, until mixture boils. Reduce heat and simmer for 3 minutes.
Remove from heat and stir in butter and vanilla.
Pour the mixture over the sweet potatoes.
Bake for 40 to 45 minutes, or until edges are browned and bubbly.
Remove from oven and top potatoes with mini marshmallows and remaining pecans.
Return to oven; bake for 3 to 4 more minutes, or until marshmallows begin to melt and nuts start to brown.
Remove from oven and serve.
WW Smart Points: 14
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