Mallow Sweet Potato Bake Recipe 455

MALLOW-TOPPED SWEET POTATOES RECIPE

Steps:

• Heat oven to 350°F.
• Mix butter, orange juice and cinnamon in 1-qt. baking dish sprayed with cooking spray until well blended.
• Add sweet potatoes; mix lightly. Top with marshmallows.
• Bake 15 to 20 min. or until sweet potatoes are heated through and marshmallows are lightly browned.

MALLOW-TOPPED SWEET POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook 6 marshmallows, butter and cinnamon in medium saucepan on low heat until marshmallows are melted and mixture is blended, stirring frequently. Add potatoes; beat with mixer until blended.
• Spoon into 1-1/2-qt. baking dish sprayed with cooking spray; top with remaining marshmallows.
• Bake 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.

MALLOW-TOPPED SWEET POTATOES

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; place in a large bowl., Beat potatoes until smooth. Add the next 9 ingredients; beat until blended., Spread into a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, until heated through, 40-45 minutes. Increase oven setting to 425°., Top casserole with marshmallows. Bake until marshmallows are lightly browned, 3-4 minutes.

MALLOW SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Scrub and pierce sweet potatoes. Bake 45-55 minutes or until tender. Reduce oven setting to 350°., Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt. , Transfer to an 11x7-in. baking dish coated with cooking spray. Cover and bake 30 minutes. , Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.

MALLOW SWEET POTATO BAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. Scrub and pierce sweet potatoes. Bake 45 to 55 minutes or until tender. Reduce oven setting to 350°F. Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt. Transfer to an 11x7-inch baking dish coated with cooking spray. Cover and bake 30 minutes. Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8 to 10 minutes longer or just until marshmallows are puffed and lightly browned.

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.

SWEET POTATO MALLOW

Steps:

• 1. Prepare and cook sweet potatoes...heat enough salted water to cover potates to boiling. Add potatoes. Cover and heat to boiling again. Cook until tender, 30 to 35 minutes; drain. Rinse off in cool water and slip off skins.
• 2. Beat cooked sweet potatoes, sour cream, egg yolk, salt and mace in mixer bowl on medium speed until smooth.
• 3. Pour into buttered 1 quart casserole; top with marshmallows.
• 4. Cook uncovered in 350 degree oven until marshmallows are puffed and golden brown, about 30 minutes. Serves 4...so I usually double.
• 5. Hints...can use 1 can (17 ounces) vacuum-packed sweet potatoes as substitute for fresh. To make earlier in day, put into crock pot and keep on warm. You can either then put into a baking dish and bake until marshmallows are puffed and brown, or just serve with marshmallows on top. Or serve with the nut filling from the Hungarian Nut Roll recipe also posted on the site! Very delicious topping for sweet potatoes!

OLD-FASHIONED SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. , Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
• Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

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.