Emerils Sweet Potato Marshmallow Casserole Food

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SWEET POTATOES AND MARSHMALLOWS



Sweet Potatoes and Marshmallows image

"When I make this, I feel like a kid in my mom's kitchen. The best part is watching the marshmallows bubble and toast."

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for the baking dish
1 cup packed light brown sugar
3 1/2 pounds sweet potatoes
1 lemon, sliced and seeded
1/2 cup chopped pecans
3 cups 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.

EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE



Emeril's Scalloped Russet and Sweet Potato Casserole image

I love to watch Emeril Live. He made this recipe and it looked so good I just had to get the recipe. I haven't ever used both potatoes before in a casserole. Thought it would be very interesting to see what it tasted like. :) I changed the cheese to what we like.

Provided by Marsha D.

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb idhao potato, peeled and sliced into 1/4 inch slices
1 lb sweet potato, peeled and sliced into 1/4 inch slices
1 teaspoon butter
4 cups heavy cream (or more)
2 teaspoons salt
1 teaspoon black pepper, more to your own taste
8 ounces monterey jack cheese (Swiss cheese is recommended) or 8 ounces cheese, of your choice (Swiss cheese is recommended)

Steps:

  • Preheat oven to 400'.
  • Lightly grease a 13x9 baking dish with butter.
  • Bring cream to a simmer in a large saucepan over medium heat.
  • Add potatoes, layering while dropping in cream.
  • Add salt and pepper and stir well.
  • (Add more cream if needed to cover potatoes).
  • Lower heat and simmer 10 to 15 minutes.
  • Remove from heat when potatoes are fork tender.
  • With a large spoon, transfer potatoes to baking dish, making a even layer.
  • Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
  • Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
  • Place the baking dish on a baking sheet to keep from cream over flowing in oven.
  • Bake 30 minutes or until brown and bubbly.
  • Remove from oven and let sit 5 minutes before serving.

Nutrition Facts : Calories 826.7, Fat 71.6, SaturatedFat 44.6, Cholesterol 254.7, Sodium 1101, Carbohydrate 33.4, Fiber 4, Sugar 4.1, Protein 15.8

EMERIL'S BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS



Emeril's Bourbon-Mashed Sweet Potatoes and Caramelized Onions image

Goes prefect with Recipe #232612. These sweet potatoes are so good. You can leave out the Bourbon if serving to kids--still tastes very good without the bourbon.

Provided by jody 5

Categories     Yam/Sweet Potato

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 3/4-2 lbs sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
8 tablespoons unsalted butter
2 lbs yellow onions, peeled and thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
  • Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
  • Caramelized Onions:.
  • Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
  • Yield: 2 cups, 4 to 6 servings.

Nutrition Facts : Calories 671, Fat 34.4, SaturatedFat 21.6, Cholesterol 101.8, Sodium 212, Carbohydrate 79.7, Fiber 9.8, Sugar 33.6, Protein 6.5

BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS



Brown Sugar-Glazed Sweet Potatoes with Marshmallows image

A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.

Categories     Side     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Almond     Sweet Potato/Yam     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield Serves 8

Number Of Ingredients 9

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds

Steps:

  • Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  • Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

SWEET POTATO CASSEROLE II



Sweet Potato Casserole II image

Mmm! Sweet potatoes topped with creamy toasted marshmallows.

Provided by Stephanie Phillips

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 6

5 sweet potatoes, sliced
¼ cup reduced fat margarine
½ cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows

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.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 60.4 g, Fat 2.6 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 143 mg, Sugar 38.4 g

EMERIL'S POTATO CASSEROLE



Emeril's Potato Casserole image

Make and share this Emeril's Potato Casserole recipe from Food.com.

Provided by Erinplus3

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (32 ounce) bag frozen tater tots
4 tablespoons unsalted butter
1 cup chopped yellow onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb diced ham
1/4 cup all-purpose flour
3 cups whole milk
3 cups shredded mild cheddar cheese (about 12 ounces)

Steps:

  • Make sure the oven rack is in the center position and preheat the oven to 425ºF.
  • Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
  • Reduce the oven temperature to 375ºF.
  • In a medium, heavy saucepan, melt the butter over medium heat.
  • Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
  • Incorporate the ham and cook, stirring, for 2 minutes.
  • Add the flour and cook, stirring constantly, for 2 minutes.
  • Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
  • Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
  • Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
  • Bake in the oven until bubbly and golden brown, about 35 minutes.
  • Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.

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