Captain Morgans Spiced Sweet Potato Marshmallow Casserole Recipes

CAPTAIN MORGAN'S SPICED SWEET POTATO MARSHMALLOW CASSEROLE

Steps:

• Bake Sweet potatoes on 375 for 25-30 min or till tender.
• Remove pulp with a large spoon & place in a large bowl. Stir potatoes, brown sugar, butter, cinnamon, clove, nutmeg, allspice, orange juice & Spiced Rum.
• Salt & pepper to taste.
• Butter casserole pan & layer potato mixture, then marshmallows. as many layers as you can. Finish off with remaining marshmallows.
• Sprinkle brown sugar on top.
• Bake at 350 for 20-30 minutes or till golden brown.

PURPLE SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan and cover with cold water by 2 inches. Salt generously. Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the tip of a paring knife, 15-20 minutes.
• Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until meringue is fluffy and glossy and completely cool (test by touching the bottom of the bowl), 10-15 minutes. Add vanilla and pumpkin pie spice and mix on low just until combined. Transfer meringue to a disposable piping bag fitted with a 1A Wilton decorating tip and set aside.
• When sweet potatoes have finished cooking, drain, then return to pan. Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat. Add milk and butter and mash until smooth. Season to taste with salt and pepper. Transfer mashed sweet potatoes to a buttered 8x8" square baking dish. Using the meringue, pipe a checkerboard pattern onto the potatoes. Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve.

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.

CAROLE'S CANDIED YAMS WITH RUM SAUCE

Steps:

• Cut yams into large cubes and steam until fork inserts easily.
• Combine the sauce ingredients in a sauce pan and gently heat until butter and brown sugar are melted.
• Place yams into a casserole dish and cover with sauce.
• Bake for 45 minutes at 350 degrees.
• Note: You can make this a day ahead which I find is actually better than when cooked the same day that they are served as the yams become somewhat carmelized.
• If you would like to make the dish a day ahead bake for 30 minutes at 350 degrees, let cool and refrigerate. The next day remove from the fridge early in the day to allow them to come to room temperature, then bake for 30 minutes before you want to serve them.

YAM AND MARSHMALLOW CASSEROLE

Steps:

• Wash and bake your yam.
• Mash with a hand mixer or potato masher.
• Add butter, sugar, and cream.
• Mix.
• Place in a small casserole dish.
• Top with marshmallows.
• Broil for about 5-10 minutes or until the marshmallows are golden brown.
• Enjoy!