Sweet Potato Mallow Recipes

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-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.

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.

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.

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!

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 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 BARS

Steps:

• Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour. Beat 1/2 cup butter and 3/4 cup brown sugar in small bowl with electric mixer on medium speed until fluffy. Beat in 1 cup flour on low speed. Press in pan. Bake 10 to 13 minutes or until light golden.
• Beat 1/4 cup butter and 1 cup brown sugar in large bowl on medium speed until fluffy. Beat in remaining ingredients except pecans and Marshmallow Frosting on low speed. Pour over crust. Sprinkle with pecans; press lightly.
• Bake 29 to 33 minutes or until set. Cool completely, about 1 hour. Frost with Marshmallow Frosting. For bars, cut into 8 rows by 4 rows, using hot, slightly damp knife. Store covered in refrigerator.
• Method for Marshmallow Frosting: Place corn syrup in small microwavable bowl. Microwave uncovered on High 1 to 2 minutes or until boiling. Stir in marshmallow creme. Beat egg whites, cream of tartar and cinnamon in medium bowl on high speed until soft peaks form. Beat in marshmallow mixture; continue beating on medium speed until stiff peaks form.