Candied Sweet Potato Casserole

Candied Sweet Potato Casserole

With the holidays quickly approaching, visions of dinner menus have been dancing in my head. One of my staples is a sweet potato casserole which always receives rave reviews, and I just realized I haven’t posted it. I took the traditional marshmallow-topped dish, and took it to a new level (in my humble opinion). I also decided to use canned sweet potatoes instead of fresh strictly to save on time.


  • 2 (29 oz.) cans sweet potatoes
  • 1/4 cup butter
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup mini marshmallows
  • 2 tbsp. orange juice (if you’re not an OJ fan, you can use skim milk)
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. kosher salt


  • 2/3 cup brown sugar
  • 3 tbsp. flour
  • 3 tbsp. butter
  • 1/2 cup candied pecans, chopped


  1. Preheat oven to 350°F.
  2. In a large bowl, mix sweet potatoes, 1/4 cup butter, egg, white sugar, oj, marshmallows, cinnamon, nutmeg and salt.
  3. Transfer to a lightly greased 9″x13″ baking dish.
  4. In a medium bowl, combine topping ingredients and mix well (using your hands) to a consistency of course meal. Sprinkle over sweet potato mixture.
  5. Bake for 30 minutes, or until topping is crisp and lightly browned.

Gourmet Sweet Potato Casserole

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