12 Days of (heart healthy) Christmas: Grand Marnier Sweet Potato Casserole

If you’re reading this, you made it to another year! For the past couple of months, I have been eagerly awaiting 2017. After a few emotional beat downs, I gave up on 2016 right around the beginning of November. I’m not sure what 2017 holds, but I was certainly tired of the wringer 2016 had put me through.

Even though we have been working on getting healthy before the new year – or at least working on getting your mind right to get healthier in the new year – in light of the holiday, I’m sure there are celebrations going on around you. Maybe you celebrated last night (like we did), or maybe you’ll celebrate later today (like we will). Either way, I’m sure your celebrations did and will include food; some healthy, some not, but this dish is worth every decadent calorie. I always say everything in moderation, and today is no different, but with this dish I urge you not to feel guilty about savoring every potent, mouth-watering, forkful.

I’m not even a sweet potato casserole kinda chick; I prefer pie, but in this recipe sweet potatoes meet orange juice and Grand Marnier topped with toasted marshmallows and a candied butter pecan crumble…

Listen. If that one sentence didn’t make your mouth water, then just stop reading now. Click the X in the top right hand corner and go eat a salad. Today ain’t a salad-eatin’ day. Tomorrow? Maybe. Today? Today we are taking our cozy blanket, a glass of wine (white wine goes well) and curling up in the corner of the couch after the kids have gone to bed and eating our hidden plate of sweet potato casserole because the first thing you want to do when this is served is hide yourself a plate for later…

12 Days of (heart healthy) Christmas: Grand Marnier Sweet Potato Casserole

1 hr, 15Prep Time

30Cook Time

1 hr, 45Total Time

Save Recipe


  • 2lbs. sweet potatoes, cubed
  • 24oz. orange juice concentrate
  • 1 1/2C + 1/4C water, divided
  • 2 eggs
  • 1 stick unsalted butter, divided
  • 1/2C Grand Marnier
  • 1C white sugar, divided
  • 1C chopped pecans
  • 1/4C + 1Tbsp. brown sugar, divided
  • Ground cinnamon
  • Ground nutmeg
  • Miniature marshmallows


  • Preheat oven to 350 degrees.
  • Boil sweet potato cubes in orange juice concentrate and 1 1/2 cups water until tender. Drain and mash. Add in eggs, 4 tablespoons melted butter, 1/4 cup Grand Marnier, 1/2 cup white sugar, 1/4 cup brown sugar, ground cinnamon, and ground nutmeg. Mix together thoroughly to combine and transfer to casserole dish.
  • Over medium heat, melt together remaining 4 tablespoons butter, 1/2 cup white sugar, 1/4 cup water, and Grand Marnier and allow to boil until sugar is completely dissolved.
  • Remove from heat and add in pecans. Allow to sit at least 30 minutes for syrup to form.
  • Top casserole with miniature marshmallows and pecans (no syrup). Sprinkle with 2 tablespoons brown sugar and drizzle with syrup.
  • Bake 20 - 30 minutes until marshmallows are melted and gooey.
  • Serve warm and enjoy!

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