Sweet Potato Marshmallow Puffs Recipes

SWEET POTATO PUFFS

Steps:

• Combine sweet potato, brown sugar, salt and cinnamon; shape a small amount around each marshmallow. Roll in crumbs. Place on a greased baking sheet. Bake at 350° for 6 minutes or until lightly puffed (do not overbake or marshmallows will melt).

SWEET POTATO MARSHMALLOW PUFFS

Steps:

• In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly.
• Divide into 12 portions (each portion will be about 1/3 cup).
• Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
• Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking).
• In a bowl, combine the cereal flakes and the melted Crisco shortening.
• Roll the potato balls in the cereal flakes.
• Place the coated sweet potato balls on a cookie sheet and freeze.
• When ready to bake, remove the balls from the freezer.
• Place in a shallow greased baking dish.
• Bake in a 350 degree oven, for about 20 minutes.
• Do not defrost the puffs before baking.
• Note* the puffs must be frozen before baing.

SWEET POTATO PUFFS

Steps:

• Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
• In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.
• On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.
• Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.

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.

MALLOW-TOPPED SWEET POTATOES RECIPE

Steps:

• Heat oven to 350°F.
• Mix butter, orange juice and cinnamon in 1-qt. baking dish sprayed with cooking spray until well blended.
• Add sweet potatoes; mix lightly. Top with marshmallows.
• Bake 15 to 20 min. or until sweet potatoes are heated through and marshmallows are lightly browned.

SWEET POTATO PUFFS

Steps:

• Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
• Heat oven to 425°F. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
• Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
• Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.

SWEET POTATO PUFFS

Steps:

• Combine sweet potatoes, butter, bourban and salt; mix well.
• Combine pecans and brown sugar in small bowl.
• Pat 2 generous tablespoons sweet potato mixture around each marshmallow.
• Roll each in nuts and sugar.
• Place in 8x8x2-inch microwavable dish.
• Microcook on high 4-7 minutes or until puffed and thoroughly heated.

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.

SWEET POTATO MARSHMALLOW STACKS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Carefully slice sweet potatoes into ⅛ inch (3 mm) slices. Add to a large mixing bowl.
• Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
• Mix in the Parmesan cheese.
• In a greased cupcake tin, stack the sweet potato chips to fill each cup.
• Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
• Remove from oven and top each stack with a marshmallow.
• Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
• Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
• Let cool slightly before removing from pan.
• Enjoy!

SWEET POTATO PIE MARSHMALLOW CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
• Make the graham cracker crumble: In a medium bowl, mix together the melted butter, graham crackers, brown sugar, and oats until well combined.
• Make the cupcakes: In a large bowl, mix together the brown sugar and egg with an electric hand mixer on medium speed until combined and smooth, 3-4 minutes.
• Mix in the vanilla and butter, then the sweet potato, until smooth.
• Add the flour, baking soda, salt, cinnamon, and nutmeg and beat to incorporate, then add the milk and mix until well combined.
• Scoop a heaping ¼ cup of batter into each muffin cup, then sprinkle the tops with 1 heaping teaspoon each of graham cracker crumble.
• Bake the cupcakes for 15-17 minutes, or until cooked through and a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
• While the cupcakes are baking and cooling, make the toasted marshmallow frosting: Add the butter to a large bowl. While whipping continuously with an electric hand mixer on medium-low speed, gradually add the powdered sugar, then the milk, until smooth.
• Turn the oven to a high broil. Line a baking sheet with parchment paper.
• Arrange the Kraft® Jet-Puffed Marshmallows in a single layer on the prepared baking sheet. Broil, watching carefully, for 60-90 seconds, until the marshmallows are deeply browned on top.
• Remove the toasted marshmallows from the oven and immediately fold into the frosting. Let cool completely. If the frosting is still too soft to hold its shape once cooled, place in the refrigerator for 1-2 hours, until firm. Transfer to a piping bag fitted with a large round piping tip.
• Gently insert the tip of the piping bag through the top of a cupcake into the center and pipe about 1 tablespoon of frosting inside. Then, frost the top of the cupcake and sprinkle with more graham cracker crumble. Repeat with the remaining cupcakes.
• Serve immediately.
• Enjoy!

MARSHMALLOW PUFFS

Steps:

• Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Heat oven to 450ºF.
• In a large pot of boiling water add sweet potatoes. Make sure the potatoes are completely submerged in water. Cook until fork tender.
• Meanwhile, add the butter, milk, cinnamon and brown sugar to a large mixing bowl. Once the potatoes are done, drain the water and add them to the mixing bowl. Using the paddle attachment, mix together until consistency of mashed potatoes. For a chunkier or creamier consistency, mix less or more accordingly.
• Spray muffin tray and set aside. Roll out pie crust according to packaging instructions. Using a large circle cookie cutter, cut out 12 circles that are bigger than the bottom of your muffin tray by an inch. Place each circle on the bottom of each muffin well. Gently press the edges up onto the sides to create cup shape.
• Evenly, fill each pie crust cup with the mashed sweet potatoes. Bake for 15 minutes.
• For the topping, whisk the remaining ingredients excluding the marshmallows. Set aside.
• After the cups have been in the oven for 15 minutes, remove the tray and fill each cup with a spoonful of the topping mixture. Add a layer of JET-PUFFED Mini Marshmallows on top of topping mix and place back in the oven for 5 minutes.
• Remove from the oven. Let cool for 10 minutes before serving.