Marshmallow Topped Sweet Potatoes Recipes

MARSHMALLOW-TOPPED SWEET POTATOES

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
• Place sweet potatoes in sprayed baking dish. Pour butter over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows.
• Bake at 350°F. for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.

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.

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.

MARSHMALLOW-TOPPED SWEET POTATOES

Steps:

• Scrub and pierce sweet potato. Bake at 375° for 1 hour or until tender. When cool enough to handle. Cut potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp with butter and honey; stir in walnuts. Spoon into potato shells. Bake, uncovered, at 375° for 20 minutes. Top with marshmallows; bake 5-10 minutes longer or until marshmallows are toasted.

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.

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.

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.

MARSHMALLOW TOPPED SWEET POTATOES

Steps:

• Heat oven to 350ºF.
• Cut potatoes in half lengthwise; scoop out centers into medium bowl, leaving 1/8-inch-thick shells.
• Mash potatoes. Add remaining ingredients except marshmallows; mix well. Spoon into shells; top with marshmallows.
• Bake 20 to 25 min. or until heated through and marshmallows are golden brown.

SWEET POTATO CASSEROLE WITH MARSHMALLOW TOPPING

Steps:

• 1. Preheat oven to 350°F. Grease a 9- x 9-inch baking dish. 2. Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes. 3. Drain well and return to the pot. Add margarine, egg, vanilla, and salt. Mash with a fork or potato masher until slightly chunky. Stir in pecans. 4. Transfer to prepared baking dish and smooth top. Cover with marshmallows and bake at 350°F for 12 to 15 minutes, or until golden brown. Serve immediately. Recipe Courtesy of JOY of KOSHER Fast, Fresh Family Recipes, by Jamie Geller (HarperCollins 2013) - BUY NOW

MARSHMALLOW-TOPPED CANDIED SWEET POTATOES

Steps:

• First, preheat your oven to 350 degrees F. Wash the sweet potatoes, and boil them until they're fork tender.
• Remove the potatoes from the boiling water, and allow them to cool until you're able to easily handle them. Skin the potatoes and dice them into 1 inch chunks. Place the chunks into a 9 x 13 - inch baking dish.
• Next, melt the butter, brown sugar, cinnamon, ginger, and vanilla extract. Stir to combine, and carefully pour over the top of the sweet potatoes.
• Top the sweet potatoes with marshmallows, and place the dish in the oven for 10 to 12 minutes or until the marshmallows are golden brown.
• Serve while hot, and store any leftovers in the refrigerator for up to 3 days.

MARSHMALLOW-TOPPED VEGAN SWEET POTATO CASSEROLE

Steps:

• Place the sweet potatoes into a large pot and cover them with water.
• Place the pot over high heat and bring the water to a boil. Allow the potatoes to cook until the potatoes are tender and easily pierced with a fork, about 10 to 12 minutes.
• Drain the potatoes into a colander and return them to the pot.
• Preheat the oven to 400°.
• Mash the sweet potatoes well with a potato masher, then add the coconut milk, maple syrup, vanilla, cinnamon, cardamom and salt.
• Stir the mixture everything until everything is well blended and creamy. Taste-test and adjust any seasonings to your liking. Stir in 3/4 cup of pecans.
• Transfer the sweet potato mixture to a 2 quart baking dish (a 9 x 9 square or deep pie plate works) and smooth out the top with a spoon. Sprinkle with the remaining 1/2 cup of pecans, then top with marshmallows.
• Bake the casserole for 20 minutes, or until the marshmallows are slightly melted and browned on top.
• Serve.

SWEET POTATO BAKE WITH MARSHMALLOW TOPPING

Steps:

• Cook sweet potatoes,Yukon Gold potatoes and squash in a large pot of salted, boiling water until fork tender. Drain well. Set aside for 10 minutes to cool slightly. Mash until a desired consistency is achieved.
• Preheat oven to 350°F (180°C). Return empty pot to stove set over medium heat. Add soup, milk, butter, ginger (if using), salt, pepper, cinnamon, allspice, nutmeg and cloves.
• Cook, stirring, until simmering. Fold in mashed vegetables until just combined. Cool slightly. Stir in beaten egg. Scrape mashed vegetables into buttered 9-inch (2.5 L) square dish.
• Topping: Sprinkle evenly with marshmallows. Toss pecans with brown sugar and butter. Scatter over the marshmallows. Bake for 15 to 20 minutes or until heated through and marshmallows are golden brown.