Sweet Potato Marshmallow Bars Recipes

SWEET POTATO DREAM BARS

Steps:

• 1. Drain sweet potatoes and mash well or puree in blender. Set aside. Preheat oven to 350^. Grease or spray well a jelly roll pan (15x10x2-inches) or two 8-inch square pans. (One can be frozen) Or one 9x13-inch pan.
• 2. Cream butter and sugar until light and fluffy; add the eggs and mix as you add the salt and spices. Slowly add in flour. Mix just until batter is smooth.
• 3. Fold potato puree into the batter. Pour batter into prepared pan or pans and bake 25-30 minutes; or until tested done with a cake tester inserted in center of bars comes out clean. Remove from oven.
• 4. Turn oven to highest broiler setting. Sprinkle marshmallows on top of bars and place pan or pans on lowest rack so there is plenty of space between heat and marshmallows. Leave oven door ajar and rotate pan after they begin to brown. Marshmallows are done when they are dark golden brown on top. Remove pan or pans to cool on a wire rack. Place pan in freezer for 5-8 minutes for easier cutting. --- Note: These freeze well if marshmallows are left off the ones you want to freeze. After freezing -thaw at room temperature for 20 minutes then put the marshmallows on and place under the broiler as above.

SWEET POTATO-MALLOW BARS

Steps:

• Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour. Beat 1/2 cup butter and 3/4 cup brown sugar in small bowl with electric mixer on medium speed until fluffy. Beat in 1 cup flour on low speed. Press in pan. Bake 10 to 13 minutes or until light golden.
• Beat 1/4 cup butter and 1 cup brown sugar in large bowl on medium speed until fluffy. Beat in remaining ingredients except pecans and Marshmallow Frosting on low speed. Pour over crust. Sprinkle with pecans; press lightly.
• Bake 29 to 33 minutes or until set. Cool completely, about 1 hour. Frost with Marshmallow Frosting. For bars, cut into 8 rows by 4 rows, using hot, slightly damp knife. Store covered in refrigerator.
• Method for Marshmallow Frosting: Place corn syrup in small microwavable bowl. Microwave uncovered on High 1 to 2 minutes or until boiling. Stir in marshmallow creme. Beat egg whites, cream of tartar and cinnamon in medium bowl on high speed until soft peaks form. Beat in marshmallow mixture; continue beating on medium speed until stiff peaks form.

SWEET POTATO MARSHMALLOW BARS

Steps:

• Preheat oven to 350 degrees F. With the paddle attachment, combine room temperature butter, brown sugar, and sugar in a stand mixer. (you can also use a hand mixer if you do not have a stand mixer) Beat together on medium until sugar and butter are fully incorporated, about 30 seconds to 1 minute. Scrape down the sides of the bowl as needed.
• Add eggs, one at a time, then sweet potato puree, vanilla extract, and . (Mixture may look gritty, however, keep going. Once the flour is added, the batter will become smooth)
• Add salt, baking powder, baking soda, and flour. Continue to mix until all dry ingredients are fully incorporated. Scrape down the sides of the bowl and continue to mix for another 10-15 seconds.
• Spray an 8x8 baking pan with nonstick baking spray OR line with parchment paper. Add batter and spread evenly throughout pan. Sprinkle top of batter with brown sugar. Bake for 40 minutes.
• (if using store bought marshmallow fluff, skip steps 5u00266) While blondies are baking, make the marshmallow fluff. Bring about 1 inch of water to a boil in a sauce pan. In a large bowl, combine egg whites and sugar. Set bowl on top of boiling water and constantly mix together until sugar is dissolved, about 5 minutes. Mixture should be thick and globby.
• Add egg white mixture to the bowl of a stand mixer with the whisk attachment and mix on high until a fluff forms - it should be glossy and white. Add cream of tartar and vanilla extract and continue to whisk until stiff peaks form. This will take about 8-10 minutes.
• Once blondies are finished, let them cool completely on a cooling rack. Once blondies they have cooled, lather on the marshmallow fluff. Create swirls and char with a torch!

SWEET POTATO CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
• Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
• Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

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.