Mallow Topped Sweet Potato Casserole Recipes

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.

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.

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.

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.

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.

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.

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!