Marshmallow Sweet Potato Pie Recipe By Tasty Food

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

Steps:

• For the pie: Preheat oven to 350ºF.In the bowl of a stand mixer combine sweet potatoes, butter, eggs, sugars, milks and spices. Beat until well combined and creamy. Roll out pie crust into 9-inch pie pan, crimping the edges. Spread sweet potato filling into the pie mold. Bake on the lower oven rack for 45 to 50 minutes or until set. Transfer pie to cooling rack. Refrigerate pie at least 4 hours or overnight. For the meringue:Preheat oven to 400ºF. Scoop marshmallow fluff into one large bowl. In a separate bowl, beat egg whites with salt and creme of tartar until foamy. Continue beating egg whites adding sugar a little at a time until stiff glossy peaks form. Fold egg whites into marshmallow fluff 1/2 cup at a time until fully incorporated. It will be sticky at first but it will become easier as you add the egg whites to the marshmallow fluff. Mound meringue on top of the center of cold pie. Spread with the back of spatula or spoon to create peaks. Place in the heated oven for 5 minutes or until meringue is lightly brown. Place on cooling rack and let meringue cool before serving. Notes: 1. Pie can be made in advance and kept in the refrigerator. When ready, whip up the meringue and brown in the oven. 2. It is important that you use sweet potatoes that have been baked and not boiled. Using baked sweet potato mash keeps the potatoes from getting waterlogged, which can result in a mushy pie.Recipe adapted from Southern Living November 2001.

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 PIE MARSHMALLOW CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
• Make the graham cracker crumble: In a medium bowl, mix together the melted butter, graham crackers, brown sugar, and oats until well combined.
• Make the cupcakes: In a large bowl, mix together the brown sugar and egg with an electric hand mixer on medium speed until combined and smooth, 3-4 minutes.
• Mix in the vanilla and butter, then the sweet potato, until smooth.
• Add the flour, baking soda, salt, cinnamon, and nutmeg and beat to incorporate, then add the milk and mix until well combined.
• Scoop a heaping ¼ cup of batter into each muffin cup, then sprinkle the tops with 1 heaping teaspoon each of graham cracker crumble.
• Bake the cupcakes for 15-17 minutes, or until cooked through and a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
• While the cupcakes are baking and cooling, make the toasted marshmallow frosting: Add the butter to a large bowl. While whipping continuously with an electric hand mixer on medium-low speed, gradually add the powdered sugar, then the milk, until smooth.
• Turn the oven to a high broil. Line a baking sheet with parchment paper.
• Arrange the Kraft® Jet-Puffed Marshmallows in a single layer on the prepared baking sheet. Broil, watching carefully, for 60-90 seconds, until the marshmallows are deeply browned on top.
• Remove the toasted marshmallows from the oven and immediately fold into the frosting. Let cool completely. If the frosting is still too soft to hold its shape once cooled, place in the refrigerator for 1-2 hours, until firm. Transfer to a piping bag fitted with a large round piping tip.
• Gently insert the tip of the piping bag through the top of a cupcake into the center and pipe about 1 tablespoon of frosting inside. Then, frost the top of the cupcake and sprinkle with more graham cracker crumble. Repeat with the remaining cupcakes.
• Serve immediately.
• Enjoy!

MARSHMALLOW SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Beat the egg whites in a large bowl with an electric hand mixer on high speed until soft peaks form, 2-3 minutes.
• Gradually add the marshmallow fluff and continue beating until stiff, glossy peaks form, 2-3 minutes.
• Dollop the topping on top of the sweet potato pie and swirl into peaks.
• Bake the pie until the meringue has browned, 10-12 minutes.
• Let cool before serving.
• Enjoy!

MARSHMALLOW SWEET POTATOES

Steps:

• spray 8x8 baking dish with nonstick cooking spray.
• in a 3 qt saucepan,place sweet potatoes and water to cover; heat to boiling.
• reduce heat, cover and simmer 25-30 mins or until tender.
• drain potatoes and cool slightly.
• peel and cut into large chunks, place in prepared 8x8 dish.
• preheat oven to 350.
• in a small saucepan melt butter, stir in syrup and sugar over low heat stirring 3-5 mins until blended.
• sprinkle nuts over sweet potatoes then top with syrup mixture.
• bake 25 minutes.
• top with marshmallows.
• bake 5-7 minutes.