Peel and chop the sweet potatoes into chunks for easier cooking.

Place them in a pot of boiling water and cook until fork-tender (about 15-20 minutes).

Once cooked, drain the potatoes and mash them until smooth. To achieve a creamier texture, you can use either a potato masher or a hand mixer, depending on your preference.

In a large mixing bowl, combine the mashed sweet potatoes, frozen orange juice concentrate, butter, brown sugar, cinnamon, nutmeg, and vanilla extract.

Stir until everything is well blended and smooth. Taste and adjust the sweetness if needed—add a little extra brown sugar for a sweeter casserole.

In a small saucepan, melt the butter over medium heat.

Add the chopped pecans and brown sugar. Stir continuously for about 3-4 minutes, until the pecans are toasted and the sugar has caramelized slightly.For more details on the health benefits of pecans, check out Are Pecans Good for You?.

Remove from heat and set aside.

Preheat your oven to 350°F (175°C).

Transfer the sweet potato mixture into a greased baking dish, spreading it out evenly.

Sprinkle the caramelized pecan topping over the casserole.

Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.

If you love the classic sweet potato casserole with marshmallows, add a handful of mini marshmallows on top during the last 5 minutes of baking. Let them melt and lightly brown for that signature toasted look.