Sweet Potato Casserole with Marshmallows
This Sweet Potato Casserole recipe features tender chunks of sweet potatoes baked in a rich orange sauce and topped with gooey marshmallows and crunchy pecans.
Servings: 8
Equipment
Ingredients
- 3 pounds sweet potatoes about 4 large potatoes
- 1 cup chopped pecans toasted, divided
- 2 tablespoons cornstarch
- 1 cup light or dark brown sugar
- 1 cup orange juice
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 10.5 ounces package mini marshmallows
Instructions
- Prep. Preheat the oven to 350°F. Spray a 13X9-inch baking dish with cooking spray and set aside.
- Microwave the sweet potatoes. Pierce the sweet potatoes 6 times. Place them on a microwaveable plate and microwave for 6 minutes, rotating halfway through.
- Cool and cut. Once cool enough to handle, peel the sweet potatoes and cut them up into larger chunks.
- Transfer to a baking dish. Arrange the sweet potatoes and half of the pecans in the baking dish. Set aside.
- Make the orange juice sauce. Combine cornstarch and brown sugar in a small saucepan. Gradually add the orange juice, whisking to blend. Cook the orange juice mixture over high heat, stirring constantly, until the mixture boils. Reduce the heat and simmer for 3 minutes. Remove from heat and stir in the butter and vanilla.
- Bake. Pour the orange juice mixture over the sweet potatoes and bake for 40 to 45 minutes or until the edges are browned and bubbly.
- Top with marshmallows. Remove from oven and top the potatoes with mini marshmallows and remaining pecans.
- Finish baking. Return to oven; bake for 3 to 4 more minutes, or until marshmallows begin to melt and nuts start to brown.
- Serve. Remove from oven and let stand for a few minutes before serving.
Nutrition
Calories: 506kcal | Carbohydrates: 97g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 728mg | Fiber: 7g | Sugar: 57g | Vitamin A: 24289IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 2mg
