Raspberry Mallow Sweet Potatoes Recipes

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.

DAZZLING RASPBERRY MARSHMALLOWS

Steps:

• Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with 1 tablespoon butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle unflavored gelatin over 1/2 cup cold water to soften; set aside.
• In 3-quart saucepan, heat granulated sugar, corn syrup, raspberry gelatin, salt and 1/2 cup water over medium heat, stirring constantly, until sugar and gelatin are dissolved. Heat to boiling; reduce heat to medium-low. Cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. (While mixture is cooking, watch so it doesn't boil over; reduce heat to low if necessary.)
• Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to medium-high; beat 8 to 10 minutes or until mixture is light pink and has almost tripled in volume. Pour into dish; spread and smooth top with rubber spatula. Let stand uncovered at least 8 hours or overnight.
• Sprinkle large cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. Loosen sides of marshmallow mixture from dish and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dip bottoms and sides of marshmallows into bowl of powdered sugar. Store tightly covered at room temperature up to 2 weeks.

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.

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.

MALLOW TOPPED SWEET POTATOES

Steps:

• Heat oven to 350 degrees.
• Pour sweet potatoes in a 10x6" (1 1/2 quart) baking dish coated with cooking spray.
• In a separate bowl, combine butter, orange juice, brown sugar, salt and spices.
• Mix thoroughly.
• Pour mixture over sweet potatoes.
• Top with marshmallows.
• Bake for 18-20 min.
• or until hot and marshmallows are lightly browned.

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 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!