Cane Syrup–Glazed Sweet Potatoes with Marshmallow Streusel

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No Thanksgiving meal is complete without a sweet potato casserole. Mix up The Neely’s Sweet Potatoes with Marshmallow Streusel!

Sweet Potatoes Ingredients:
4 pounds dark-skinned sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup cane syrup
5 tablespoons butter
1/2 teaspoon salt
2 teaspoons grated orange zest
2 tablespoons orange liqueur

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Streusel Topping Ingredients:
1/2 cup butter, at room temperature and cut into pieces
1/2 cup light-brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
2 cups miniature marshmallows

Directions:
Preheat the oven to 375°F.

Arrange the potatoes in 13 x 9 x 2-inch glass baking dish. Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat and stir in the orange zest and liqueur. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil.

Bake for 50 minutes, then remove the dish from the oven, take off the foil, and bake for another 20 minutes, until the potatoes are tender and the syrup has thickened slightly, basting occasionally.

Meanwhile, make the marshmallow streusel: Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and toss to combine.

Raise the oven temperature to 425°F. Top the sweet potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes.

Serves 8

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Thanksgiving Turkey with Lemony Thyme Butter
Pucker-Up Lemon-Limeade
Momma Daisy’s Banana Pudding

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