Sweet Swirl Marshmallows Recipes

MASHED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

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 POTATO & MARSHMALLOW SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.), Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended., In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat., Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

SWEET SWIRL MARSHMALLOWS

Steps:

• Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
• In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
• Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
• Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides 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). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.