Holiday Sweet Potatoes With Marshmallow Cream Recipes

MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• Peel the sweet potatoes and cut into 1 -2 inch cubes. Place in a large stockpot. Cover with enough water to submerge the potatoes. Add the 1/2 teaspoon each of salt and pepper.
• Place the potatoes into a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of Kosher salt and black pepper.
• Over medium/high heat, bring the potatoes to a boil. Reduce heat to a simmer for 10-15 minutes, or until fork tender.
• Drain the water off the potatoes through a strainer.
• Return the potatoes to the stockpot and place of a medium heat for about 30 seconds to 1 minute to let any excess water evaporate. Them remove from the heat.
• Add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg to the sweet potatoes. Beat with an electric hand mixer or hand masher until completely combined. Set aside.
• Preheat oven to 350°F. Spray a 9" x 13" casserole dish with non-stick spray.
• Pour the sweet potato mixture into the dish.
• Top with a layer of mini marshmallows. Bake until the marshmallows are golden brown, about 15-20 minutes.
• Bake until the marshmallows are golden brown, about 15-20 minutes.
• Serve and enjoy.

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.

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:

• 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.

HOLIDAY SWEET POTATOES WITH MARSHMALLOW CREAM

Steps:

• 1. Preheat oven to 350 degrees
• 2. Grease an 8x8 baking dish
• 3. Run the 3 cups of cooked sweet potatoes through a ricer, food mill or fine mesh sieve or colander.
• 4. Stir in the rest of the ingredients by hand.
• 5. Pour into baking dish.
• 6. Top with Marshmallow cream or mini marshmallow. * The marshmallow cream will come out of the jar easier if you microwave it for just a couple of seconds. NO longer or you will have a marshmallow volcano ! lol
• 7. Bake until puffy. Serve immediately
• 8. I always double this recipe so we will have leftovers for the next day. You can make this up the night before and then just pop it in the oven with foil to warm and THEN add the marshmallow.