Sweet Potato Pie Bread With Marshmallow Glaze Recipes

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
• Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
• Preheat oven to 400 degrees F (200 degrees C).
• To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
• Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
• To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
• Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
• Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

MARSHMALLOW SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Beat the egg whites in a large bowl with an electric hand mixer on high speed until soft peaks form, 2-3 minutes.
• Gradually add the marshmallow fluff and continue beating until stiff, glossy peaks form, 2-3 minutes.
• Dollop the topping on top of the sweet potato pie and swirl into peaks.
• Bake the pie until the meringue has browned, 10-12 minutes.
• Let cool before serving.
• 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!