Sweet Potato Pancakesw Marshmallow Sauce Recipes

EASY SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE

Steps:

• In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
• In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
• Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
• Drop the pancake batter by ¼ cups.
• When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
• In a small saucepan over low heat, mix together the marshmallow fluff and water. Heat, stirring constantly, until well combined and the marshmallow sauce is shiny, about 5 minutes.
• Top the pancakes with the marshmallow sauce. Grate a bit of chocolate on top.

SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE

Steps:

• In a large bowl, combine both flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a medium bowl, whisk together eggs, milk, melted butter, and vanilla. Stir in sweet potato until evenly combined.
• Make a well in the middle of the dry ingredients and add the wet ingredients. Stir with a wooden spoon or rubber spatula until mixed.
• Heat a griddle or nonstick pan over medium heat. Coat with Vegetable oil.
• Pour batter onto heated and greased griddle, forming pancakes about 4 inches across. Cook until bubbles form on the surface. Flip over and cook until cooked through.
• Melt 1 tablespoon butter in a small pan. Add pecans and cook, stirring frequently until toasted, 2 to 3 minutes. Sprinkle 1 tablespoon brown sugar on top. Stir to coat pecans. Once sugar is melted, remove pan from heat.
• Place marshmallow fluff in a medium bowl. Add boiling water and whisk until smooth.

SWEET POTATO PANCAKES W/ MARSHMALLOW SAUCE

Steps:

• In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
• In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
• Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
• Drop the pancake batter by ¼ cups.
• When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
• In a small saucepan over low heat, mix together the marshmallow fluff and water. Heat, stirring constantly, until well combined and the marshmallow sauce is shiny, about 5 minutes.

SWEET POTATO PANCAKES WITH CINNAMON CREAM

Steps:

• In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.

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 PANCAKES

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.

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 PIE PANCAKES WITH MARSHMALLOW SAUCE

Steps:

• Place sweet potato on microwave-safe plate. Pierce holes in potato with fork to let steam out. Microwave sweet potato on high for ten minutes, flipping halfway through to cook evenly. Mix milk and vinegar (or lemon) in a medium bowl and let sit for five minutes. Mix the flour, baking soda, baking powder, salt, stevia, brown sugar, cinnamon and nutmeg in large bowl. After 5 minutes, add egg, maple syrup, and oil to milk and vinegar mixture. When sweet potato has been microwaved for ten minutes, remove carefully (will be hot!) and remove skin. Mash sweet potato with fork and add to liquid mixture. Mix the dry ingredients into the wet. Heat a pan over medium heat and spray with cooking spray or oil (I used coconut oil spray). Pour 1/6 of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter and stack pancakes. When pancakes are finished cooking, place stacked pancakes on baking sheet and place three marshmallows (or more if you'd like) on top. Place under boiler in the oven until marshmallows are golden brown, about one-two minutes. You'll want to watch them carefully so they don't burn! Remove stacked pancakes from oven and place on serving plate. Combine almond milk, marshmallows and maple syrup in small saucepan. Cook on medium heat until marshmallows are melted. Do not boil. Cover stacked pancakes with Marshmallow sauce. 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!

SWEET POTATO PANCAKES WITH CARAMEL SAUCE

Steps:

• In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg, milk, sweet potatoes and melted butter. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired.

SWEET POTATOES WITH MARSHMALLOW CREME SAUCE

Steps:

• Place sweet potatoes in a large pot, cover with water and bring to boil.
• Reduce heat and cook until tender.
• Peel potatoes and place in mixing bowl.
• Add butter, evaporated milk, sugar and vanilla extract.
• Beat until smooth.
• Spoon into 2-quart casserole dish.
• Make Marshmallow Sauce:
• In small saucepan, melt butter.
• Stir in flour and cook for 1 minute, stirring constantly.
• Add brown sugar and water, mixing well.
• Add marshmallows and continue cooking over medium heat until marshmallows melt and sauce thickens.
• Pour marshmallow sauce over sweet potato mixture.
• Cover and bake at 350° for 20 minutes.
• Note: You can also use 3 (15oz) cans of sweet potatoes, drained and mashed.