Canned Sweet Potato Casserole With Marshmallows Food

SWEET POTATO (YAM) CASSEROLE WITH MARSHMALLOWS

Steps:

• Spray 1 quart baking dish with Pam.
• Heat oven to 350 degrees.
• Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
• Mix well.
• Place 1/2 mixture in baking dish.
• Top with a layer of marshmallows, then add remaining mixture.
• Bake for 30 minutes.
• Remove from oven and top with remaining marshmallows.
• Turn oven to broil and move casserole to the upper middle rack. Broil for approximately 5 minutes or until marshmallows are lightly browned.

CANNED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375.
• Drain the canned yams/ sweet potatoes then Place them into a medium saucepan on the stovetop with the heat set on medium.
• Add the brown sugar, butter, 1/2 Cup marshmallows, lemon juice, maple syrup, salt, pepper, vanilla, almond extract and pecans and use a potato masher (or mixer) to mash the potatoes and mix all the ingredients together with the potatoes as they warm. Allow the potato mix to warm until all of the butter is melted and the marshmallows have become soft, sticky and are mixing into the mashed potatoes. Do not allow to boil or to cook hard enough to stick to the pan.
• Spray a 1 quart baking dish with cooking spray and pour the contents of the sauce pan into the baking dish. Top with the remaining 1/2 cup of mini marshmallows.
• Bake at 375 for 20 minutes until the tops of the marshmallows are golden brown.
• Serve warm.

CANNED SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Heat oven to 375 degrees F. Grease the inside of an 11 x 7-inch baking dish with non stick cooking spray.
• Place potatoes into a large mixing bowl. Add sugar, butter, salt, cinnamon, and vanilla extract; Mash mixture with a potato masher.
• Stir in 1/4 cup of pecans.
• Spread potato mixture into an even layer in the prepared baking dish. Sprinkle remaining 1/4 cup of pecans over the mixture, then top with marshmallows.
• Bake at 375 F. for 20 minutes or until marshmallows are toasted. Remove pan from oven and serve while warm.
• If covered well and refrigerated, leftovers will stay good for up to 5 days. Reheat in a dish covered with aluminum foil in oven at 350 degrees F. for 15-20 minutes, or microwave uncovered for 2-3 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.

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.

CHARLINE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
• In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
• Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
• In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
• Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

SWEET POTATO CASSEROLE

Steps:

• Wash potatoes, peel & cut into 1/2 inch slices.
• Cook in boiling water until tender, about 10 minutes.
• Drain well, place into a 2 quart casserole dish & mash.
• Add brown sugar, margarine & salt; continue mashing until no lumps remain.
• Mix in orange juice & pineapple & set aside.
• Place first 5 topping ingredients into a medium sized pot, over medium heat, stirring constantly, until the margarine is melted.
• Add the marshmallows & toss to coat.
• Top the sweet potatoes with the marshmallow mixture & sprinkle with the pecans.
• Bake, uncovered, in a preheated 350F oven until the potatoes are heated through & the marshmallows are melted, 30- 45 minutes.
• I sometimes leave it longer to make the topping almost become like candy!