Sweet Potatoes With Marshmallows Recipes

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.

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.

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.

HASSELBACK SWEET POTATOES WITH ROASTED MARSHMALLOWS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
• Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
• When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.

SWEET POTATOES AND MARSHMALLOWS

Steps:

• Heat oven to 350 degrees F.
• In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.
• Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.
• Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.
• Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 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 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.

PINEAPPLE SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, 30-45 minutes. Drain; cool slightly., Preheat oven to 350°. Peel potatoes and place in a large bowl with butter and sugar; mash. Add pineapple, eggs, vanilla, nutmeg and salt; stir to combine., Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.

MARSHMALLOW SWEET POTATOES

Steps:

• spray 8x8 baking dish with nonstick cooking spray.
• in a 3 qt saucepan,place sweet potatoes and water to cover; heat to boiling.
• reduce heat, cover and simmer 25-30 mins or until tender.
• drain potatoes and cool slightly.
• peel and cut into large chunks, place in prepared 8x8 dish.
• preheat oven to 350.
• in a small saucepan melt butter, stir in syrup and sugar over low heat stirring 3-5 mins until blended.
• sprinkle nuts over sweet potatoes then top with syrup mixture.
• bake 25 minutes.
• top with marshmallows.
• bake 5-7 minutes.

SWEET POTATO AND MARSHMALLOW SANDWICH

Steps:

• Layer glazed sweet potatoes on buttered rustic bread and top with miniature marshmallows.Broil until marshmallows are golden.

DEBBIE'S MARSHMALLOW WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat a 10 x 6 x 2 inch (1 1/2 quart) glass baking dish with nonstick cooking spray and set aside.
• Combine the sweet potatoes with 1/4 cup of the melted butter along with the brown sugar, cinnamon, nutmeg and salt in a mixing bowl and beat until very well blended.
• Add 1 cup of the marshmallows and blend.
• Transfer the mixture to the baking dish smoothing out the top with a spatula.
• Put the remaining marshmallows over the top.
• Bake for about 20 minutes or until the potatoes are very hot and the topping is golden brown.
• Remove from oven and serve immediately.

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.