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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Published by Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

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