Candied Sweet Potato Casserole

• 1/2 cup firmly packed light brown sugar
• 2 tablespoons orange juice
• 2 tablespoons vanilla
• 1 1/2 teaspoons pumpkin pie spice, divided
• 3 lbs sweet potatoes, peeled and cubed in 1-inch
• 4 tablespoons butter, divided
• 1/4 cup flour
• 1/2 cup chopped pecans
• 2 cups miniature marshmallows

1. Preheat oven to 375u0b0F.
2. Mix 1/4 c brown sugar, orange juice and 1 tsp of pumpkin spice mix in a large bowl.
3. Add sweet potatoes, toss to coat.
4. Transfer to a 9X13 baking dish, dot with 2 tbsp butter.
5. Cover with aluminum foil and bake for 45 min until tender.
6. Meanwhile, mix flour, remaining brown sugar and 1/2 tsp pumpkin spice mix in a medium bowl.
7. Cut in the remaining 2 tbsp butter with a fork, until crumbly.
8. Stir in pecans and marshmallows.
9. Remove casserole from oven, stir gently to coat potatoes with syrup, top with marshmallow crumb topping.
10. Bake uncovered for another 7-10 min, or until potatoes are tender and topping golden brown.

brown sugar, orange juice, vanilla, pumpkin pie spice, sweet potatoes, butter, flour, pecans, marshmallows

Taken from www.food.com/recipe/candied-sweet-potato-casserole-127549 (may not work)