Sweet Potato Pie Bread With Marshmallow Glaze Food

MARSHMALLOW SWEET POTATO BAKE

Steps:

• Place sweet potatoes in a large saucepan, cover with water; bring to a boil for 30-35 mins, or just until tender, drain; cool slightly and peel In a large bowl, mash sweet potatoes, stir in butter, sugar and raisins Place in a greased 2-qt baking dish; sprinkle with nuts and marshmallows Bake, uncovered at 350 degrees for 30 mins or until heated through, and marshmallows start to brown.

BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS

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 BREAD WITH CINNAMON-RUM-ORANGE GLAZE

Steps:

• Position oven rack in the center of oven; preheat oven to 350 degrees; butter and flour a 10-inch Bundt pan.
• In the bowl of an electric mixer fitted with the paddle attachment on low speed; mash the sweet potatoes until smooth (this will make about 2 cups).
• Add in the sugar and oil; mix to combine.
• Add in the eggs, one at a time, mixing well after each addition; scrape down the sides of the bowl.
• In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
• Add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition; scrape down sides of bowl; do not overmix; stir in pecans.
• Pour batter into prepared pan; spin the pan to level the batter.
• Bake for about 1 hour and 10 minutes or until a wooden pick comes out clean.
• Remove to a wire rack to cool for 20 minutes before inverting onto the rack for glazing.
• Make the glaze: combine the orange juice, rum, sugar, and cinnamon sticks in a small saucepan.
• Bring to a simmer over low heat and reduce by half.
• Remove from heat and set aside to cool slightly before glazing.
• Using a pastry brush, brush the glaze generously over the still-warm bread; wait 10 minutes and glaze again.
• Serve at room temperature.

SWEET POTATO "PIE" BREAD WITH MARSHMALLOW GLAZE

Steps:

• Preheat oven to 350.Coat six 4 x 2 1/2 inch mini loaf pans or disposable foil mini loaf pans with nonstick spray.
• Whisk together flour, cinnamon, nutmeg, salt, baking powder, baking soda, and mace in a bowl. Set dry ingredients aside.
• Using a hand mixer, cream together butter and brown sugar in a bowl til mixture is light an fluffy. Beat eggs into creamed mixture one at a time, fully incorporating the first before adding the second.
• Heat mashed sweet potato in small skillet over medium heat, stirring constantly to evaporate excess liquid, about 5 minutes. Gently stir sweet potato into the creamed mixture to blend.
• Alternately stir the flour mixture and buttermilk into the creamed mixture, starting and ending with flour mixture. Stir only til ingredients are mixed. Stir in pecans.
• Transfer batter to prepared pans. Bake loaves til golden and toothpick inserted in centers comes out clean, 45 to 50 minutes. Cool loaves in pans on a rack for 15 minutes, then emote from pans and cool completely on rack. Whisk together marshmallow creme and cream in a bowl til smooth. Drizzle glaze over tops of thoroughly cooled loaves. You can make these ahead and allow to cool completely. Wrap loaves in freeze paper and freeze up to 1 month. To serve, thaw loaves to room temperature before applying marshmallow glaze.Use a fork to drizzle the glaze over the tops of these little loaves. You can also serve slices of the bread with the marshmallow glaze on the side for dunking.