Brown Sugar Marshmallow Baked Sweet Potatoes Recipes

BROWN SUGAR & MARSHMALLOW BAKED SWEET POTATOES

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.

BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 375ºF.
• Arrange potatoes in 13x9x2-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.
• (Can be prepared 1 day ahead. Cool; cover and refrigerate. Rewarm potatoes in 350ºF oven until heated through, about 20 minutes, before continuing).
• Increase oven temperature to 500ºF.
• Top potatoes with marshmallows
• and nuts.
• Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

HASSELBACK SWEET POTATOES WITH ROASTED MARSHMALLOWS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
• Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
• When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.

SWEET POTATOES AND MARSHMALLOWS

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.

BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS

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.

BAKED SWEET POTATO RECIPE WITH MARSHMALLOWS

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.

BROWN SUGAR SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-20 minutes or just until tender. Drain; cool slightly and peel. Peel and cut into 1/4-in. slices., Meanwhile, in a small bowl, combine the brown sugar, apple juice, salt and cinnamon; set aside. In an 8-in. square baking dish coated with cooking spray, alternately layer sweet potato and apple slices in an 8-in. square baking dish coated with cooking spray. Drizzle with brown sugar mixture. , Bake, uncovered, at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until apples are tender, basting occasionally with pan juices.

CANDIED SWEET POTATOES WITH MARSHMALLOWS

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.

BAKED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Preheat oven to 475 degrees. With a fork, poke potatoes in several places. Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.
• Cut a deep cross in the top of each potato, and push the ends together to make an opening. Sprinkle inside with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons sugar. Serve.

BAKED SWEET POTATO RECIPE WITH MARSHMALLOWS

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.

TWICE-BAKED SWEET POTATOES WITH BROWNED BUTTER AND TOASTED MARSHMALLOWS

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.