Sweet Potato Casserole With Marshmallows Food

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Heat oven to 450ºF.
• In a large pot of boiling water add sweet potatoes. Make sure the potatoes are completely submerged in water. Cook until fork tender.
• Meanwhile, add the butter, milk, cinnamon and brown sugar to a large mixing bowl. Once the potatoes are done, drain the water and add them to the mixing bowl. Using the paddle attachment, mix together until consistency of mashed potatoes. For a chunkier or creamier consistency, mix less or more accordingly.
• Spray muffin tray and set aside. Roll out pie crust according to packaging instructions. Using a large circle cookie cutter, cut out 12 circles that are bigger than the bottom of your muffin tray by an inch. Place each circle on the bottom of each muffin well. Gently press the edges up onto the sides to create cup shape.
• Evenly, fill each pie crust cup with the mashed sweet potatoes. Bake for 15 minutes.
• For the topping, whisk the remaining ingredients excluding the marshmallows. Set aside.
• After the cups have been in the oven for 15 minutes, remove the tray and fill each cup with a spoonful of the topping mixture. Add a layer of JET-PUFFED Mini Marshmallows on top of topping mix and place back in the oven for 5 minutes.
• Remove from the oven. Let cool for 10 minutes before serving.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Reduce heat to medium-low and boil sweet potatoes until fork tender; about 20 minutes. Drain.
• Mash the sweet potatoes with a potato masher until smooth. (Use a hand mixer if you want absolutely smooth with no lumps).
• Stir in brown sugar, butter, cinnamon and salt until well combined. Add the milk a small amount at a time to reach desired consistency.
• Spray an 11-inch x 7-inch (medium sized) casserole baking dish with nonstick cooking spray. Spread sweet potatoes evenly in the prepared casserole dish and top with a layer of the marshmallows.
• Bake for 20-25 minutes or until marshmallows are golden brown.
• Allow to cool for 5-10 minutes before serving. Garnish with toasted pecans.

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.

SWEET POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
• 2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
• 3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
• 4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.

SWEET POTATO CASSEROLE WITH MINI-MARSHMALLOWS AND PECAN

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with foil. Coat an 8-inch square baking dish with cooking spray.
• Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
• Meanwhile, place carrots in a large saucepan and add enough salted water to cover them by 2 inches; bring to a boil over high heat. Reduce heat to medium-low; simmer carrots until very tender, about 25 minutes. Drain; set aside.
• Melt butter in a small skillet over medium heat; cook, swirling pan occasionally, until golden brown, 5-6 minutes.
• Puree carrots, browned butter, and ginger in a food processor, scraping down sides of bowl with a spatula; transfer to a large bowl.
• Scoop flesh from potatoes into food processor; add milk and salt. Puree, scraping down sides of bowl with a spatula, until smooth; stir into carrot puree until blended.
• Spread sweet potato mixture in an even layer in prepared baking dish. Bake until hot, about 35 minutes. Sprinkle with marshmallows; bake until marshmallows are golden, about 10 minutes. Sprinkle evenly with pecans; serve.
• Serving size: 1/2 cup
• VARIATIONS For a modern riff on this old favourite, prepare the recipe as directed but instead of topping with marshmallows and pecans, try one the toppings below:
• SWEET POTATO CASSEROLE WITH PEPITA CRUMBLE Spray a small skillet with cooking spray; set over medium heat. Add 1/2 cup rolled oats, 1/4 cup pepitas, and 1 tsp ancho chile powder. Cook, stirring occasionally, until oats are golden and pepitas are toasted, about 6 minutes. Transfer to a small bowl and cool. Stir in 8 tsp brown sugar, 4 tsp olive oil, and 1/4 tsp salt. Sprinkle over casserole and bake until crisp, about 10 minutes. SmartPoints value (1/2 cup): 6
• SWEET POTATO CASSEROLE WITH ORANGE GREMOLATA Mix 2/3 cup chopped fresh flat-leaf parsley, 2 minced small garlic cloves, and 1 tsp grated orange zest in a small bowl. Sprinkle over casserole just before serving. SmartPoints value (1/2 cup): 4

OLD-FASHIONED SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. , Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown.

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!

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.

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.

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 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.

BEST SWEET POTATO CRUMBLE CASSEROLE WITH MARSHMALLOWS

Steps:

• For the filling, combine the mashed sweet potatoes, light brown sugar, butter, milk, eggs, vanilla, salt and flour. Place filling in greased baking dish.
• For the crumble, combine with fork flour, dark brown sugar, spices and butter. Mix until form crumble texture. Place crumble on top of filling.
• Bake at 375 degrees Fahrenheit, middle rack for 40- 45 minutes until golden brown.
• Remove from oven and top with mini marshmallows. Place back into oven at 450 degrees Fahrenheit for a couple minutes to lightly brown the mini marshmallows. Cool and Enjoy.

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

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Preheat oven to 400°F. Line a sheet pan with foil.
• Pierce the potatoes all over with a fork.
• Bake for 30-50 minutes, depending, on the size of your sweet potatoes, or until the potatoes fork tender. You can tell if they're fork tender because the fork will easily go through the potatoes.
• Carefully cut the potatoes in half, and allow them to cool.
• Decrease the oven temperature to 350°F.
• In a medium bowl, whisk together the sugar, butter, milk, eggs, vanilla, salt, and cinnamon.
• Scoop the flesh of the potatoes, and add it into the bowl.
• Mash everything together.
• Spread the mixture into a medium (2 quart) casserole dish.
• Bake for 25-30 minutes until heated though.
• Top the potatoes with the mini marshmallows and return to the oven to bake for an additional 10 minutes, or until the marshmallows are golden brown.