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Ben's Sweet Potato Casserole

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Ben Sparks

"Mmmmmm...more, please?"
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50 m servings 378 cals
Original recipe yields 12 servings

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Spread pecans out on a baking sheet and drizzle honey over pecans. Sprinkle 1 tablespoon brown sugar and white sugar over the top.
  3. Cook pecans in the preheated oven until honey starts to bubble and nuts are fragrant, 2 to 4 minutes. Remove nuts from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  4. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  5. Combine sweet potatoes, remaining brown sugar, cream, butter, orange juice, nutmeg, and cinnamon together in a large bowl. Stir pecans into sweet potato mixture. Spread mixture into a 9x13-inch baking dish and top with marshmallows.
  6. Bake casserole in the oven until marshmallows are golden brown, about 10 minutes.

Nutrition Facts

Per Serving: 378 calories; 11.3 g fat; 67 g carbohydrates; 2.9 g protein; 14 mg cholesterol; 124 mg sodium. Full nutrition

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