Sweet Potato Casserole With Orange Juice

5 from 6 votes

Sweet Potato Casserole With Orange Juice

This is a classic sweet potato casserole flavored with warming spices and oranges and topped with crunchy pecans and mini marshmallows. A glorious recipe perfect for Thanksgiving and Christmas.

Prep Time10

Cook Time15

Baking time30

Total Time55

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 267kcal

Author: Gabriela

Equipment

Baking dish 2-quart

Ingredients

2 pound uncooked sweet potatoes peeled and chopped into cubes, about 3 cups cooked and mashed
½ cup dark brown sugar packed
½ teaspoon salt
¼ cup orange juice
3 tablespoon unsalted butter melted
1 large egg lightly beaten
½ teaspoon cinnamon powder
½ teaspoon nutmeg powder
½ teaspoon ginger powder

Topping:

1 cup mini marshmallows or regular ones, but chopped
½ cup chopped pecans

US Customary - Metric

Instructions

Preheat oven to 350F/180C and grease the baking pan.
Place potatoes in a pot with hot boiling water, and cook for 15 minutes until a fork goes through. Drain.
Meanwhile, grab a small bowl and beat the egg with the brown sugar. Add cinnamon, nutmeg, ginger, salt, orange juice, and melted but cool butter.
In the same pot you were cooking the potatoes, or in a large bowl, mash the potatoes with the mixture of spices.
Spread the potatoes into the prepared pan and bake for 25 minutes.
Remove the pan from the oven and sprinkle the chopped pecans and the marshmallows over the potatoes. Return the pan to the oven and bake for five more minutes or until the marshmallows are golden brown.

Notes

This is a small recipe but if you want to make a big batch, just double or triple the recipe. This way, you can feed a big crowd or enjoy leftovers for a day or two.

Make sure to drain your sweet potatoes well so you don't end up with a runny sweet potato casserole.

If you make this dish the day before, wait to add the marshmallows and pecans until you're ready to heat and serve.

Nutrition