Sweet Potatoes With Marshmallow Creme Sauce Recipes

SWEET POTATOES WITH MARSHMALLOW CREME SAUCE

Steps:

• Preheat oven to 350 degrees F. Place the sweet potatoes in a large pot. Add enough water to cover the sweet potatoes and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the sweet potatoes are tender when pierced with a fork. Drain the water and let the potatoes cool enough until they can be handled. Peel the potatoes and place in a mixing bowl. Add the margarine, evaporated milk, sugar, and vanilla extract. Beat with a mixer on low speed until smooth. Spoon the mixture into a 2-quart casserole dish. In a small saucepan, melt the margarine for the creme sauce over medium heat. When melted, whisk in the flour and cook, stirring constantly, for 1 minute. Add the brown sugar and water and mix well until the brown sugar dissolves. Stir in the marshmallows and cook over medium heat until the marshmallows are melted and the sauce is thickened. Pour the marshmallow sauce evenly over the sweet potatoes. Cover the casserole dish with foil and place in the oven. Bake at 350 degrees F for 20 minutes or until bubbly. cook's notes You can substitute 3 cans (15 oz. size) sweet potatoes, drained and mashed, in place of fresh. Canned sweet potatoes are already cooked so you can skip that process. Proceed as recipe directs.

FLUFFY MARSHMALLOW SWEET POTATOES RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme.
• Beat in egg.
• Pile sweet potatoes in a lightly buttered baking dish. Bake for 25 minutes.
• Top with miniature marshmallows and brown under broiler for about 4 minutes. Serves 4 to 6. You Might Also Like

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.

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.

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.

SWEET POTATOES WITH MARSHMALLOW CREAM 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 margarine, evaporated milk, sugar and vanilla. Beat until smooth. Spoon into 2-quart casserole dish.
• Make Marshmallow Sauce:
• In small saucepan, melt margarine. 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 with foil and bake at 350 degrees for 20 minutes.

BROWN SUGAR SWEET POTATO FRIES WITH MARSHMALLOW DIPPING SAUCE

Steps:

• Preheat oven to 350 degrees.
• Cover cookie sheet with aluminum foil and spray with non stick cooking spray.
• Wash and peel sweet potatoes.
• Slice potatoes into french fry sized pieces.
• Melt butter.
• Combine and stir brown sugar with the melted butter.
• Coat the sweet potato slices in the brown sugar and butter mixture and place on covered cookie sheet.
• Bake fries at 350 degrees for 40 to 45 minutes.
• For Marshmallow Dip:
• Heat stove top to medium heat.
• Melt butter, and pour in milk.
• Continue stirring as you add marshmallows.
• Then add sour cream and marshmallow cream.
• Continue to stir, until all the marshmallows are melted and there are no chunks.
• Remove from stove and serve warm!

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.