Whether you enjoy it or not, at least give it a shot! Offer bread and fruit alongside.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 (15 ounce) cans sweet potatoes
- ¼ cup orange juice
- ¾ cup all-purpose flour
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ½ cup margarine
- 1 ½ cups miniature marshmallows
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place sweet potatoes in a 6×10-inch shallow baking dish. Drizzle with orange juice and set aside.
- Mix together flour, sugar, cinnamon, and salt in a medium bowl until combined. Cut in margarine with 2 knives or a pastry blender until mixture resembles coarse crumbs; sprinkle evenly over sweet potatoes.
- Bake in the preheated oven for 30 minutes.
- Remove casserole from the oven and turn on the broiler. Sprinkle marshmallows evenly over the top of casserole. Cook under the broiler until marshmallows are puffed and golden brown.
Reviews
I loved it! I’ve made it before as written. This time, I added another 15 oz can of sweet potatoes and used brown sugar instead without changing amounts of anything else. It was perfect amount of sweet with 3 cans instead of 2 and brown sugar.
Delightfully decadent! I did use 2 large, fresh sweet potatoes. Baked them at 350 for 50 minutes, placed in a paper bag for 5 minutes, then peeled and cubed. I also used 1/8 c brown and 1/8 c white sugar. Next time I would probably cut the sugar in half. Definitely like dessert!
I suggest cooking the potatoes in a crockpot for 45 minutes with the orange juice then adding the marshmallows for 20-30 minutes
As the recipe doesn’t exactly provide complete or precise instructions, I wasn’t sure if I was supposed to mash the canned sweet potatoes of not, so I mashed some and left the rest in chunks. Also, not knowing how much, if any, juice from the canned sweet potatoes should be used, I added the juice from just short of ONE can of the sweet potatoes (for fear the dish might dry out with little extra moisture). I needn’t have worried, because it was a soppy, sodden mess and a total embarrassment.
This was exactly what I hoped for! Might try brown sugar next time but this will be a thanksgiving staple at my home. Everyone loved it.
Was well received at Thanksgiving.
My husband loved this recipe. I will definitely be making it again ??
We all loved this. I liked the addition of the flour-sugar mixture. Used fresh boiled and peeled sweets and I think it cut the sweetness of the dish a bit. Thanks for a great recipe.
I did switch the recipe a bit to make it my own and have to say it was a huge success at Thanksgiving!3 lg sweet potatoes 2 cans Bruce’s Yams2 sticks of Land o Lakes butter1/2 cup of orange juice1/2 cup brown sugar3/4 quarter cup Almond flour 2 teaspoon ground cinnamon1/4 teaspoon of nutmeg 1/4 teaspoon of salt2 teaspoon of GreenWise Amber agave1 cinnamon stickI washed the sweet potatoes real good then peeled and cut into chucks. In a large pot add 3 1/2 quarts water with one 1/4 of the brown sugar, stick of cinnamon and 1/2 stick of butter. Add the chunks of sweet potatoes and bring it to a boil until really soft. Drain the water and add the dry ingredients, then the liquids. I did melted the butter and whipped it with a handheld mixer, wow the rest is history!Note: I did not use the water that I boiled the sweet potatoes in nor did I use the syrup from the can. I did follow the rest of the cooking instructions.Bon appetite!
I wouldn’t broil after putting marshmellows on. I did and burnt the top layer cuz I was making other things. instead put the marshmellows on and cook if for another 15 or 20 min or till brown DO NOT BROIL
I like it when my mom make it at our houses all the time for thanksgiving too.
Whoa. DElicious. I completely forgot the orange juice—whoops. I recommend brown sugar instead of white and butter instead of margarine. And I threw in an additional 14 oz can of sweets keeping the same amount of topping, baking in an 8×8. I mostly drained the sweets, keeping some liquid for moistness. This is a keeper.
I smashed the sweet potatoes and ended up mixing the butter and dry ingredients into the potatoes before baking. Also added a splash more orange juice. Yum yum
Made no changes & it was great. Just what my family wanted
My husband absolutely loved this! I think it’s better as a dessert rather than a side (which is what I was assuming it was.) I will probably leave out a lot of the sugar next time I make it, it was too sugary and a little gritty.
Nice recipe. I tossed out the orange juice, flour, white sugar and salt. I substituted brown sugar, sprinkling thoughout; 6 to 8 pats of margarine throughout; sprinkle on cinnamon and nut meg to taste. Cook for 25 minutes at 350 degrees. Take out of oven and drain half the juice out. Sprinkle butterscotch chips and white chocolate chips throughout. Top with marshmallow over the whole thing. Cook at 350 degrees for an additional 15 minutes or until marshmellows are lightly toasted. Sweet and so delish!
Best sweet potato recipe ever! The topping gets gooey and almost tastes lik caramel and with tha marshmellows it is literally heaven in your mouth. Everyone was thrilled with these, and some asked for recipe:)
I used fresh sweet potatoes that I boiled til tender when I made this. Didn’t like the way the crumble was on top and not mixed throughout the sweet potatoes. If I make it again I will add extra juice and mix the other ingredients with it and pour over the top of sweet potatoes and then top with marshmallows.
Served this at Thanksgiving. Everyone loved it! Will definitely include this dish every Thanksgiving. I did not alter the recipe at all.
The OJ added just enough tang to make it not sickeningly sweet. Definitely drain the potatoes first – I did one pan with the juice and one without and there was way too much liquid in the first.
It was delicious! I’m a big texture person when it comes to food and I loved the texture these had! I added about a 1/4 cup brown sugar, but that’s because I like my sweet potatoes to be really sweet!