SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND STREUSEL
Mashed sweet potato casserole topped with toasted marshmallows and a brown sugar-cinnamon-pecan streusel. The perfect side dish for Thanksgiving or any other holiday celebration.
Provided by Allison - Celebrating Sweets
Categories Side Dish
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping; I use an 8x11) and set aside.
- Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
- Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.
- In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
- Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.
Nutrition Facts : Calories 260 kcal, Carbohydrate 38 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 109 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
STREUSEL SWEET POTATOES
"When I was visiting my husband's family in North Carolina, I sampled this wonderful Southern specialty," recounts Marilyn Hallman of Mt. Prospect, Illinois. A sugary pecan topping sweetened the comforting creation spiced with cinnamon and nutmeg.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 740 calories, Fat 32g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 263mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 6g fiber), Protein 10g protein.
SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN-STREUSEL RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add the brown sugar, 1 cup milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Add the pumpkin spice, if using. With a potato masher, mash them up just enough, you don't want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice. Note: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and 3/4 stick of melted butter. With a fork, mix until thoroughly combined. Note: You can easily make this a day or two ahead Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins. If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe. Bake in a 400°F oven for 30 minutes, or until golden brown.
STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Categories Side Bake Thanksgiving Vegetarian Kid-Friendly Almond Sweet Potato/Yam Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield Serves 8
Number Of Ingredients 9
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.
CANDIED SWEET POTATOES WITH MARSHMALLOWS
Candied sweet potatoes with marshmallows are a throw-together dish that turned out to be a huge hit at Christmas!
Provided by NKTompk03
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 70.8 g, Cholesterol 31.1 mg, Fat 11 g, Fiber 7.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 226.7 mg, Sugar 31.6 g
SWEET POTATOES W/PECAN, MARSHMALLOW AND SUGAR STREUSEL
I came up w/this one for Thanksgiving this year, they turned out GREAT!! (The measurements aren't exact since I didn't measure...but I hope they work!)
Provided by Katrina
Categories Dessert
Time 1h2m
Yield 4 large sweet potatoes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake sweet potatoes in a 400 degree oven for 1 hour or until done.
- Mix together the remaining ingredients in a small bowl.
- Slice each potatoe down the center and scoop out a little bit of the filling.
- Fill each one w/the struesel and return to the oven under the broiler for about 3-5 minute or until golden brown and the marshmallows are bubbly.
- ENJOY!
Nutrition Facts : Calories 286.7, Fat 5, SaturatedFat 0.5, Sodium 84.8, Carbohydrate 59.4, Fiber 4.7, Sugar 34, Protein 3.1
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