Holiday Sweet Potatoes With Marshmallow Cream Recipes

SWEET POTATOES WITH MARSHMALLOW CREME SAUCE

Steps:

• Preheat oven to 350 degrees F. Place the sweet potatoes in a large pot. Add enough water to cover the sweet potatoes and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the sweet potatoes are tender when pierced with a fork. Drain the water and let the potatoes cool enough until they can be handled. Peel the potatoes and place in a mixing bowl. Add the margarine, evaporated milk, sugar, and vanilla extract. Beat with a mixer on low speed until smooth. Spoon the mixture into a 2-quart casserole dish. In a small saucepan, melt the margarine for the creme sauce over medium heat. When melted, whisk in the flour and cook, stirring constantly, for 1 minute. Add the brown sugar and water and mix well until the brown sugar dissolves. Stir in the marshmallows and cook over medium heat until the marshmallows are melted and the sauce is thickened. Pour the marshmallow sauce evenly over the sweet potatoes. Cover the casserole dish with foil and place in the oven. Bake at 350 degrees F for 20 minutes or until bubbly. cook's notes You can substitute 3 cans (15 oz. size) sweet potatoes, drained and mashed, in place of fresh. Canned sweet potatoes are already cooked so you can skip that process. Proceed as recipe directs.

FLUFFY MARSHMALLOW SWEET POTATOES RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme.
• Beat in egg.
• Pile sweet potatoes in a lightly buttered baking dish. Bake for 25 minutes.
• Top with miniature marshmallows and brown under broiler for about 4 minutes. Serves 4 to 6. You Might Also Like

HOLIDAY SWEET POTATOES WITH MARSHMALLOW CREAM

Steps:

• Preheat oven to 350 degrees
• Grease an 8x8 baking dish
• Run the 3 cups of cooked sweet potatoes through a ricer, food mill or fine mesh sieve or colander.
• Stir in the rest of the ingredients by hand.
• Pour into baking dish.
• Top with Marshmallow cream or mini marshmallow. * The marshmallow cream will come out of the jar easier if you microwave it for just a couple of seconds. NO longer or you will have a marshmallow volcano ! lol
• Bake until puffy. Serve immediately
• I always double this recipe so we will have leftovers for the next day. You can make this up the night before and then just pop it in the oven with foil to warm and THEN add the marshmallow.

HOLIDAY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
• Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
• Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
• Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

MOM'S SWEET POTATO CASSEROLE

Steps:

• PREHEAT oven to 325°F Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 minute Turn potatoes over; continue microwaving 9 to 10 minute or until very tender. Let stand 5 minute Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
• ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish.
• MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
• BAKE 30 to 35 minute or until topping is golden brown and mixture is heated through.
• **Note**.
• Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with streusel topping and bake as directed.

MARYLOU'S HOLIDAY SWEET POTATOES - NO MARSHMALLOWS

Steps:

• Combine all ingredients, except pineapple rings, in large Dutch oven .Remove 6 pineapple rings from can and set aside. Mince remaining rings and add to sweet potatoes, including juice.
• Stirring frequently, on high heat, bring mixture to a boil. Immediately reduce to med-high and cover. Cook for 30 minutes.
• Stir mixture and place pineapple rings on top, cover and bake at 250F for 1-1 1/2 hours.
• Check periodically and add additional orange juice if needed.