Marshmallow Sweet Potatoes Recipes

MASHED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

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.

MARSHMALLOW-TOPPED SWEET POTATOES

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.

SWEET POTATOES AND MARSHMALLOWS

Steps:

• Heat oven to 350 degrees F.
• In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.
• Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.
• Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.
• Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.

TWICE BAKED SWEET POTATOES WITH SEA SALT MARSHMALLOW CARAMELS

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

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.

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.

MARSHMALLOW SWEET POTATOES

Steps:

• spray 8x8 baking dish with nonstick cooking spray.
• in a 3 qt saucepan,place sweet potatoes and water to cover; heat to boiling.
• reduce heat, cover and simmer 25-30 mins or until tender.
• drain potatoes and cool slightly.
• peel and cut into large chunks, place in prepared 8x8 dish.
• preheat oven to 350.
• in a small saucepan melt butter, stir in syrup and sugar over low heat stirring 3-5 mins until blended.
• sprinkle nuts over sweet potatoes then top with syrup mixture.
• bake 25 minutes.
• top with marshmallows.
• bake 5-7 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.

DEBBIE'S MARSHMALLOW WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat a 10 x 6 x 2 inch (1 1/2 quart) glass baking dish with nonstick cooking spray and set aside.
• Combine the sweet potatoes with 1/4 cup of the melted butter along with the brown sugar, cinnamon, nutmeg and salt in a mixing bowl and beat until very well blended.
• Add 1 cup of the marshmallows and blend.
• Transfer the mixture to the baking dish smoothing out the top with a spatula.
• Put the remaining marshmallows over the top.
• Bake for about 20 minutes or until the potatoes are very hot and the topping is golden brown.
• Remove from oven and serve immediately.

MARSHMALLOW-TOPPED SWEET POTATOES

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.

MARSHMALLOW TOPPED SWEET POTATOES

Steps:

• Heat oven to 350ºF.
• Cut potatoes in half lengthwise; scoop out centers into medium bowl, leaving 1/8-inch-thick shells.
• Mash potatoes. Add remaining ingredients except marshmallows; mix well. Spoon into shells; top with marshmallows.
• Bake 20 to 25 min. or until heated through and marshmallows are golden brown.