Mallow Topped Sweet Potato Casserole Food

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 WITH MARSHMALLOW TOPPING

Steps:

• 1. Preheat oven to 350°F. Grease a 9- x 9-inch baking dish. 2. Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes. 3. Drain well and return to the pot. Add margarine, egg, vanilla, and salt. Mash with a fork or potato masher until slightly chunky. Stir in pecans. 4. Transfer to prepared baking dish and smooth top. Cover with marshmallows and bake at 350°F for 12 to 15 minutes, or until golden brown. Serve immediately. Recipe Courtesy of JOY of KOSHER Fast, Fresh Family Recipes, by Jamie Geller (HarperCollins 2013) - BUY NOW

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 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.

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.

MARSHMALLOW-TOPPED SWEET POTATOES

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
• Place sweet potatoes in sprayed baking dish. Pour butter over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows.
• Bake at 350°F. for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Cook sweet potatoes until soft, either in oven or boiling them (see notes below).
• Place peeled sweet potatoes in a mixing bowl and add brown sugar, salt, vanilla, eggs, and melted butter. Mix until well blended. Transfer filling to a greased 2 qt baking dish.
• Bake in a 350 degree F oven for 30 minutes. Remove from oven and sprinkle mini marshmallows on top. Return to oven for 10 minutes, or until 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.

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 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!

MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• 1. Combine the sweet potatoes, butter. milk, salt, and marshmallow cream.
• 2. Beat in the egg.
• 3. Pour the sweet potato mixture into a baking dish prepared with nonstick spray.
• 4. Bake the sweet potatoes at 400 degrees for 25 minutes.
• 5. Sprinkle miniature marshmallows over the top of the sweet potatoes after the dish is cooked. Place back in oven and broil until brown.

CORNFLAKE, PECAN, AND MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE

Steps:

• Prepare filling: preheat oven to 400 degrees.
• Bake sweet potatoes on a baking sheet 1 hour or until tender.
• Decrease oven temperature to 350 degrees.
• Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
• Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
• Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
• Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
• Sprinkle over sweet potato in diagonal rows 2 inches apart.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, let stand 10 minutes.
• Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 pan or 3 quart casserole dish.
• Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
• Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth.
• Transfer to prepared baking dish and smooth it out into an even layer. Top with miniature marshmallows.
• Bake in the preheated oven for 25-30 minutes until marshmallows are toasted and golden brown.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Bring a large pot of water to a boil and add your unpeeled, uncut sweet potatoes. Cook at a steady boil for approximately 30-40 minutes, or until a fork can easily piece the potato all the way to the middle.
• Once the potatoes are cooked drain the water and run the potatoes under cool water until they are cool enough to handle.
• Preheat the oven to 350 degrees F.
• Cut potatoes in half and gently press on the end of the potato to push it out of the skin. You can also cut a slit in the side of the potato and just peel off the skin.
• Place the peeled sweet potatoes in a large bowl and add the butter, salt, and orange juice. Beat with a hand mixer until fluffy.
• Gently fold the pineapple into the sweet potatoes until well mixed.
• Scoop the potato mixture into a greased 9x13 inch pan.
• Bake at 350 degrees for 20 minutes. Stop and remove casserole from the oven and add a single layer of mini marshmallows. Place back in the oven and continue to bake until the marshmallows are lightly browned, approximately 5-10 minutes.
• Remove from the oven and serve.

MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• Peel the sweet potatoes and cut into 1 -2 inch cubes. Place in a large stockpot. Cover with enough water to submerge the potatoes. Add the 1/2 teaspoon each of salt and pepper.
• Place the potatoes into a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of Kosher salt and black pepper.
• Over medium/high heat, bring the potatoes to a boil. Reduce heat to a simmer for 10-15 minutes, or until fork tender.
• Drain the water off the potatoes through a strainer.
• Return the potatoes to the stockpot and place of a medium heat for about 30 seconds to 1 minute to let any excess water evaporate. Them remove from the heat.
• Add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg to the sweet potatoes. Beat with an electric hand mixer or hand masher until completely combined. Set aside.
• Preheat oven to 350°F. Spray a 9" x 13" casserole dish with non-stick spray.
• Pour the sweet potato mixture into the dish.
• Top with a layer of mini marshmallows. Bake until the marshmallows are golden brown, about 15-20 minutes.
• Bake until the marshmallows are golden brown, about 15-20 minutes.
• Serve and enjoy.

MARSHMALLOW-TOPPED VEGAN SWEET POTATO CASSEROLE

Steps:

• Place the sweet potatoes into a large pot and cover them with water.
• Place the pot over high heat and bring the water to a boil. Allow the potatoes to cook until the potatoes are tender and easily pierced with a fork, about 10 to 12 minutes.
• Drain the potatoes into a colander and return them to the pot.
• Preheat the oven to 400°.
• Mash the sweet potatoes well with a potato masher, then add the coconut milk, maple syrup, vanilla, cinnamon, cardamom and salt.
• Stir the mixture everything until everything is well blended and creamy. Taste-test and adjust any seasonings to your liking. Stir in 3/4 cup of pecans.
• Transfer the sweet potato mixture to a 2 quart baking dish (a 9 x 9 square or deep pie plate works) and smooth out the top with a spoon. Sprinkle with the remaining 1/2 cup of pecans, then top with marshmallows.
• Bake the casserole for 20 minutes, or until the marshmallows are slightly melted and browned on top.
• Serve.

SWEET POTATO SOUFFLé WITH TOASTED MARSHMALLOW TOPPING

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place sweet potato cubes in a large pot. Just barely cover the sweet potatoes with water. Boil for 15 minutes, or until you can easily pierce with a fork. Drain and mash.
• To the mashed sweet potatoes, add butter, eggs, brown sugar, vanilla, pumpkin pie spice, milk and salt. Stir to combine.
• Grease a 2.3 quart pan and add sweet potato mixture. Smooth out to make an even surface.
• Make the pecan topping. Combine pecans, softened butter, flour and brown sugar and mixture to coat the pecans. Spread it over the top of the sweet potatoes as even as you can.
• Bake at 350 degrees Fahrenheit for about 40 minutes, or until you see the pecan topping start to brown.
• Remove from the oven.
• For marshmallow topping, place marshmallow fluff container in the microwave and microwave on high for 10-20 seconds to soften.
• Turn on your oven broiler to high.
• Spread the marshmallow fluff across the top of the casserole. Place in the oven on the top rack to toast the marshmallow under the broiler.
• This can take anywhere from 20 seconds to 2 minutes. You will need to check it every 10-15 seconds. If you see areas starting to blacken, it's time to take it out! Please keep a careful eye on it.
• Serve warm!

PURPLE SWEET POTATO CASSEROLE WITH MARSHMALLOW TOPPING (CAN MAKE AHEAD)

Steps:

• Preheat oven to 350.
• Prick potatoes all over with a fork and place on baking sheet.
• Roast in the oven for 90 minutes to 2 hours. They will be fork tender.
• Remove from the oven and slice in half with a knife (they will be HOT).
• Scoop flesh out of skins and add to a large bowl.
• Turn mixer on low and add butter.
• Turn mixer up a speed and add eggs and milk.
• Turn mixer up to medium and add the rest of the ingredients.
• Turn mixer up to medium high and let it mix for about a minute. Add more milk if it looks too dry.
• Spoon potatoes into a 9x13 casserole dish. (Cover with foil and stop here if making ahead)
• Cover the potatoes with a layer of mini marshmallows.
• Bake at 350 for 25-30 minutes until marshmallows have puffed up and are golden brown.

MARVELOUS MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Wrap each sweet potato in foil and place on a cookie sheet. Bake sweet potatoes for 1 hour or until tender. Let stand until cool to touch (about 20 minutes). Turn oven down to 350 degrees F.
• Once the sweet potatoes are cool, peel using a fork or your hands. Put them in a large mixing bowl and then mash them.
• Mix with a hand mixer. Add maple syrup and cinnamon, and mix again.
• Pour the sweet potato filling into an 8 x 8 inch casserole dish. Sprinkle marshmallows evenly on top of the casserole.
• Bake for about 25 to 30 minutes, or until the marshmallows start to brown.

MARSHMALLOW AND SWEET POTATO CASSEROLE RECIPE

Steps:

• Heat the oven to 350°F
• Spray a 1 1/2-quart casserole with cooking spray
• Put the potatoes, cinnamon and ginger in an electric mixer bowl
• Beat at medium speed until almost smooth
• Add the broth and beat until potatoes are fluffy
• Spoon the potato mixture in the prepared dish
• Top with the marshmallows
• Bake for 20 minutes or until heated through and marshmallows are golden brown
• Calories 140, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 136mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 2g, Vitamin A 0%DV, Vitamin C 17%DV, Calcium 2%DV, Iron 5%DV
• Using Swanson Natural Goodness Chicken Broth: Calories 141, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 99mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 2g, Vitamin A 0%DV, Vitamin C 17%DV, Calcium 2%DV, Iron 5%DV
• Using Swanson Organic Chicken Broth: Calories 141, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 98mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 2g, Vitamin A 0%DV, Vitamin C 17%DV, Calcium 2%DV, Iron 5%DV

CLASSIC MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender; about 20 minutes. Drain well and transfer to a large bowl.
• Preheat oven to 350F and spray a 3 to 4-quart baking or casserole dish or a 9×13-inch baking pan with cooking spray; set aside.
• To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Alternatively, if you prefer a coarser texture that's more chunky, you can use a potato masher.
• Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
• To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
• Add the brown sugar, flour, salt, and gently toss with a fork (or your fingers) until moist crumbs form.** (See Notes for Tips)
• Add the pecans and gently toss to incorporate.
• Evenly turn topping out over filling.
• If making ahead of time - stop now. Cover tightly with foil, and refrigerate for up to 24 hours. If you've made it ahead, allow the sweet potato casserole to sit out at room temp for 30 to 60 minutes. Don't put it straight into the oven from the fridge because the baking time will be altered.
• Bake the sweet potato casserole for about 40 to 45 minutes; start checking at 30 minutes. Bake until top is lightly golden browned, set on the edges, and mostly set in the center. Tip - Place baking dish on a sheet pan to catch any accidental overflow to save on cleanup later.
• Remove the casserole from the oven, evenly sprinkle with the marshmallows, and bake for 5 minutes more, or until the marshmallows are lightly golden browned. Tip -Keep a very watchful eye on the marshmallows since they are prone to burning. Set a timer so you don't accidentally forget about it.
• Serve immediately. Extra will keep airtight for up to 1 week in the fridge and up to 4 months in the freezer.***(See Notes)

SWEET POTATO CASSEROLE WITH MARSHMALLOW STREUSEL TOPPING

Steps:

• 1. Peel sweet potatoes. Dice into 1-inch cubes. Add to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender about 15-20 minutes. 2. Drain sweet potatoes. Using a potato masher, mash well so that there are no big chunks. 3. Add softened butter, heavy cream, brown sugar, vanilla, and salt. Mix by hand or for a smoother texture, with a hand mixer or electric mixer. Stir until completely combined then mix in eggs until incorporated. 4. Preheat the oven to 350 degrees. Butter or grease a 9x13 inch baking dish and transfer the sweet potato mixture to the dish. 5. For the topping, in a medium bowl, combine all topping ingredients: flour, brown sugar, melted butter, oats, salt, and cinnamon. Sprinkle half of the streusel evenly over the casserole. 6. Bake for 25 minutes at 350 degrees, until set in the middle and golden on top. Top with 2-3 cups of mini marshmallows and bake for another 5-7 minutes, until the marshmallows are lightly brown and puffy. 7. Serve warm.