BAKED SWEET POTATO RECIPE WITH MARSHMALLOWS
Sweeten up your holiday and serve this Baked Sweet Potato Recipe with Marshmallows. Your guests will love this Baked Sweet Potato Recipe with Marshmallows so much they may forget all about the turkey.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain.
- Mash potatoes. Add milk, cream cheese and sugar; beat until fluffy. Spoon into 9-inch square baking dish sprayed with cooking spray; top with marshmallows.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 15 g, Protein 3 g
MARSHMALLOW-TOPPED SWEET POTATOES
Cooking sweet potatoes is a staple of many Thanksgiving Day celebrations. Add our sweet potato and marshmallow side dish to your lineup, and wow your family with this quick-prep dish. In just five minutes, you can prep our baked sweet potato recipe, then throw it in the oven, and bake to perfection. Show your kids how to make this sweet potato-marshmallow dish, and start a family tradition that's sure to last for years to come.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
- Place sweet potatoes in sprayed baking dish. Pour butter over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows.
- Bake at 350°F. for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.
Nutrition Facts : Calories 240, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 20 g, TransFat 0 g
TWICE BAKED SWEET POTATOES WITH SEA SALT MARSHMALLOW CARAMELS
Provided by Damaris Phillips
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Pierce the skin of the sweet potatoes all over with a fork, spray with cooking spray and place in a 9-by-13-inch flameproof baking dish. Bake the sweet potatoes until tender, about 1 hour.
- Cool the sweet potatoes enough to handle, and then cut each in half the long way and scoop out the flesh, leaving 1/8-inch of flesh around the skin. Reserve the skins for a later use.
- In a medium bowl, add the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom and vanilla seeds. Using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, smash until combined. Spoon the mixture into the sweet potato skins. Top each potato skin with three Modjeska halves, caramel-side down. Alternatively, place 4 caramel halves topped with 3 marshmallow halves on each potato skin.
- Return the sweet potatoes to the baking dish and bake until the centers are warm and the Modjeskas start to melt, about 15 minutes. Turn on the broiler and cook until dark brown and bubbly, 1 to 2 minutes. Sprinkle the tops with sea salt to serve.
EASY SWEET POTATO CASSEROLE WITH MARSHMALLOWS
In this traditional Thanksgiving recipe, sweet potatoes become even sweeter with a topping of baked marshmallows.
Provided by Baje
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and mash.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Combine mashed sweet potatoes, melted butter, egg, honey, and salt in a large bowl; beat using an electric mixer until smooth. Transfer mixture to the prepared casserole dish.
- Dot with cubed butter and top with marshmallows.
- Bake in the preheated oven until marshmallows are golden brown, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 69.5 g, Cholesterol 47.6 mg, Fat 8.5 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 480.3 mg, Sugar 39 g
SWEET POTATOES AND MARSHMALLOWS
"When I make this, I feel like a kid in my mom's kitchen. The best part is watching the marshmallows bubble and toast."
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Melt the butter in a large pot. Stir in the brown sugar and 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
- Bring a large pot of water to a boil. Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
- Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Place the lemon slices on top and bake 35 minutes, spooning the syrup over the potatoes twice during that time. The potatoes are done when they are fork-tender.
- Remove from the oven, discard the lemon slices and stir in the pecans. Top with the marshmallows. Turn the oven up to 400 degrees F, place the baking dish back in the oven, and cook until the marshmallows puff and turn brown, about 10 more minutes.
TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS
I found this in an article by columnist Pam Anderson in USA Weekend (Nov. 14-16, 2003). I made it for Thanksgiving dinner at my mother's house. Since I have have a fairly large family, I decided to double the recipe. Everyone loved it! I will definitely be making this again. It's not complicated and makes a wonderful alternative to ordinary baked potatoes or mashed potatoes. And it has the rare quality of being better the next day! So now you've got something with a bit of zip to go with all of that left-over turkey! Per Serving: 159 calories, 5g protein, 14g carbohydrates, 9g fat (4g saturated), 2g fiber, 268mg sodium (these were written at the bottom of the recipe).
Provided by BassetmamaX2
Categories Yam/Sweet Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven rack to low position and heat oven to 400°F.
- Place potatoes on a baking sheet lined with parchment paper or foil.
- Bake until fork tender, about 45 to 60 minutes.
- Let cool slightly.
- Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
- Puree scooped-out flesh, along with salt and pepper, until smooth.
- With machine motor running, gradually add both milks through feeder tube.
- Stop machine, add butter, then process until potatoes are silky smooth.
- (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. Return to room temperature before proceeding.) Spoon puree back into each shell.
- Just before baking, press marshmallows into potatoes.
- Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.
CANDIED SWEET POTATOES WITH MARSHMALLOWS
Candied sweet potatoes with marshmallows are a throw-together dish that turned out to be a huge hit at Christmas!
Provided by NKTompk03
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
- Place 1/2 of the sweet potatoes in a medium mixing bowl. Mash, then mix in condensed milk, butter, and cinnamon. Add remaining sweet potato cubes and sprinkle in all but 1 tablespoon brown sugar; stir gently to combine but not so much that the sugar dissolves. Transfer potato mixture to a 2-quart baking dish, top with marshmallows, and sprinkle remaining brown sugar on top.
- Bake in the preheated oven until marshmallows are golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 70.8 g, Cholesterol 31.1 mg, Fat 11 g, Fiber 7.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 226.7 mg, Sugar 31.6 g
BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Categories Side Bake Thanksgiving Vegetarian Kid-Friendly Almond Sweet Potato/Yam Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
- Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
MARSHMALLOW-TOPPED SWEET POTATOES
Before serving, you may want to add some more chopped nuts over the top of each potato. -Mary Davis, Montrose, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Scrub and pierce sweet potato. Bake at 375° for 1 hour or until tender. When cool enough to handle. Cut potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp with butter and honey; stir in walnuts. Spoon into potato shells. Bake, uncovered, at 375° for 20 minutes. Top with marshmallows; bake 5-10 minutes longer or until marshmallows are toasted.
Nutrition Facts : Calories 253 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein.
BAKED SWEET POTATO RECIPE WITH MARSHMALLOWS
Sweeten up your holiday and serve this Baked Sweet Potato Recipe with Marshmallows. Your guests will love this Baked Sweet Potato Recipe with Marshmallows so much they may forget all about the turkey.
Provided by Kraft Heinz
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain.
- Mash potatoes. Add milk, cream cheese and sugar; beat until fluffy. Spoon into 9-inch square baking dish sprayed with cooking spray; top with marshmallows.
- Bake 20 min. or until heated through.
TWICE-BAKED SWEET POTATOES WITH BROWNED BUTTER AND TOASTED MARSHMALLOWS
These individual sweet potatoes are great for Thanksgiving, or any time of year. I browned the butter to add a nutty flavor, plus added some cayenne pepper for a kick.
Provided by sonjagroset
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
- Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
- Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
- Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
- Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 34.5 g, Cholesterol 46.1 mg, Fat 17.3 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 355 mg, Sugar 9.6 g
BROWN SUGAR & MARSHMALLOW BAKED SWEET POTATOES
I have decided to showcase a dish using marshmallows and sweet potatoes, creating a sweet and savory side dish or lunch item, sure to warm your heart and body.
Provided by The Foodgitive
Categories One Dish Meal
Time 52m
Yield 4 Potatoes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400. With a fork, poke potatoes in several places.
- Wrap in square foil on baking sheet and bake for 45 minutes- being sure not to rip foil when wrapping.
- Tuck foil under to the sides of each potato- being careful not to burn yourself.
- Cut a deep cross in the top of each potato- reaching ¾ of the way down the potato.
- Slowly push together the ends to create an opening.
- Sprinkle inside with salt and pepper.
- Add 1 tbsp butter to each potato.
- Add 2 tsp sugar to each potato.
- Sprinkle 12 marshmallows on each potato.
- Set oven to High broil and put under broiler for a 4 minutes, making sure to move pan inside the oven at 1 minute intervals.
- The marshmallows should be light brown in color.
Nutrition Facts : Calories 206.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.1, Sodium 108.8, Carbohydrate 41.9, Fiber 3.9, Sugar 19.1, Protein 2.2
TWICE-BAKED SWEET POTATOES WITH MINI MARSHMALLOWS
Twice-Baked Sweet Potatoes are very do-ahead. If you find yourself in a pre-feast frenzy, skip spooning them back into the sweet potato cups and just warm the puree and serve it as is.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
- Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
- Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
- Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.5 g, Cholesterol 16.5 mg, Fat 6.1 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 194.8 mg, Sugar 7.5 g
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BAKED SWEET POTATOES WITH MARSHMALLOWS RECIPE
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Servings 6
- Preheat oven to 400º. Wash and scrub potatoes, and wrap individually in foil while still slightly damp. Place potatoes directly on oven rack; bake at 400º for about 1 hour or until tender. Remove from oven; allow to cool slightly before removing foil.
- Cut a 3-inch slit in top of each potato, and push together at both ends. Add about 1 teaspoon butter to each, and press down into flesh of potatoes. Add sea salt and pepper; top each with 5 to 6 miniature marshmallows. Place on a baking sheet, and bake at 400° for 5 to 8 minutes or until marshmallows are golden brown and slightly melted. Serve warm with additional butter, if desired.
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