Best Candied Sweet Potato Casserole Recipes

CANDIED SWEET POTATO CASSEROLE

Steps:

• Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
• Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
• Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
• Remove casserole from oven; stir gently to coat sweet potatoes wirh syrup.
• Top with pecans and marshmallows.
• Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.

YUMMY CANDIED YAMS/SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Place yams in buttered shallow baking dish.
• Combine syrup from can, sugar, and butter in saucepan, stirring to boil over medium-high heat, to thicken.
• Whisk in remaining ingredients, whisking well to combine.
• Pour sauce over yams.
• Bake in 350 degree F oven for 20-30 minutes, basting frequently.
• Top with marshmallows, and return to oven for a few minutes until marshmallows are lightly browned.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mix 1/4 c brown sugar, orange juice and 1 tsp of pumpkin spice mix in a large bowl.
• Add sweet potatoes, toss to coat.
• Transfer to a 9X13 baking dish, dot with 2 tbsp butter.
• Cover with aluminum foil and bake for 45 min until tender.
• Meanwhile, mix flour, remaining brown sugar and 1/2 tsp pumpkin spice mix in a medium bowl.
• Cut in the remaining 2 tbsp butter with a fork, until crumbly.
• Stir in pecans and marshmallows.
• Remove casserole from oven, stir gently to coat potatoes with syrup, top with marshmallow crumb topping.
• Bake uncovered for another 7-10 min, or until potatoes are tender and topping golden brown.

SPLENDA'S CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
• In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.

BOURBON CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes on a foil lined baking sheet and roast until very soft to the touch, 45 minutes to 1 hour. Remove from the oven and let cool, about 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl. Using a mixer with a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar. Place the bourbon in a small saucepan over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (This recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown. If reheating, preheat oven to 350*F. Heat for 20 minutes. Sprinkle topping over potatoes and broil for 1 minute.

CANDIED SWEET POTATO CASSEROLE

Steps:

• 1. Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
• 2. Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
• 3. Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
• 4. Remove casserole from oven; stir gently to coat sweet potatoes with syrup.
• 5. Top with pecans and marshmallows.
• 6. Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.

CANDIED SWEET POTATO CASSEROLE WITH PECANS BY CALLMEPMC.COM

Steps:

• Preheat your oven to 350°Fahrenheit.
• Peel and slice your sweet potatoes. About ⅛-inch thick. Layer them in a baking dish.
• Melt your butter and mix with orange juice, maple syrup, and salt. Pour this mixture over your sweet potatoes.
• Cover the sweet potatoes with foil and cook in your oven for 30 minutes.
• Meanwhile, chop pecans and mix them with brown sugar and cinnamon.
• Remove the potatoes from the oven after 30 minutes and remove the foil, sprinkle the pecan/sugar mixture on top evenly. Put back in the oven for another 30 minutes, without foil. (If the potatoes look dry, you can spoon some of the orange juice at the bottom of your dish on top.
• If you'd like to caramelize the brown sugar, broil for an additional 2-3 minutes. And then remove from the oven.
• Cool about 5 minutes before serving (the sugar on top gets really hot!) Enjoy.

CANDIED SWEET POTATO CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.
• Bake 45 minutes or until potatoes are slightly tender.
• Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.
• Remove casserole from oven and stir gently to coat potatoes in syrup. Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large bowl mix 1/4c. brown sugar, OJ, vanilla & 1 tsp. pumpkin pie spice. Set aside.
• Wash, peel and cube (1" size) sweet potatoes. Add to mixture, making sure they are thoroughly coated. Spoon into 9x13 inch baking dish and make dollops of butter (2 tbsp.). Cover and bake for 45 minutes or until potatoes are slightly tender.
• In a medium bowl, mix flour, remaining brown sugar and 1/2 tsp. pumpkin pie spice. Using a fork, cut in 2 tbsp. of butter until crumbly then add pecans and marshmallows.
• Remove casserole from oven and gently stir to coat potatoes in the juice. Sprinkle evenly with marshmallow mixture and bake, uncovered, for an additional 7-10 minutes. Potatoes will be tender and crust will be golden brown.