*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Spread pecans out on a baking sheet and drizzle honey over pecans. Sprinkle 1 tablespoon brown sugar and white sugar over the top.
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).
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.
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.
Bake casserole in the oven until marshmallows are golden brown, about 10 minutes.