SWEET POTATO BITES WITH MARSHMALLOW AND PECANS
Steps:
- Preheat oven to 425°F and grease a sheet pan with butter or nonstick spray.
- Add sweet potato rounds to pan, drizzle melted butter over the top, and toss until sweet potatoes are evenly coated.
- Roast sweet potatoes for about 20 minutes, then flip them over (bottoms should be browned) and roast for another 15-20 minutes until fork tender.
- Remove from oven and set oven to broil.
- Drizzle maple syrup over roasted sweet potatoes and gently toss. Top with marshmallow halves.
- Broil marshmallow-topped sweet potatoes 1-3 minutes until lightly toasted (watch so they don't burn).
- As soon as sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow. Serve immediately.
Nutrition Facts : Calories 174 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 213 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
SWEET POTATO TARTLETS
My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! -Marla Clark, Moriarty, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 tartlets.
Number Of Ingredients 7
Steps:
- Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.
Nutrition Facts : Calories 41 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SWEET POTATO TART WITH PECANS AND MARSHMALLOWS
Categories Nut Dessert Bake Thanksgiving Almond Sweet Potato/Yam Fall Bon Appétit Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Blend flour, almonds, and salt in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in large bowl until fluffy. Add egg and beat until just blended. Add flour mixture in 2 additions, beating until moist clumps form. Gather dough into ball. Flatten into disk. Chill until firm, at least 1 hour and up to 1 day. Soften dough slightly before rolling out.
- Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in overhang, pressing to form double-thick sides. Pierce bottom of crust all over with fork. Chill crust at least 30 minutes and up to 1 hour.
- Preheat oven to 325°F. Bake crust until pale golden, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
- For filling:
- Preheat oven to 375°F. Roast yam on foil-lined baking sheet until very tender when pierced with skewer, about 45 minutes. Halve yam lengthwise; cool completely.
- Scoop 1 cup yam pulp into blender (reserve remaining pulp for another use). Add sugar, cream, eggs, vanilla, spices, and salt and process until smooth. Sprinkle marshmallows and pecans over prepared crust. Pour batter over.
- Bake tart until filling is set, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with whipped cream.
APRICOT SWEET POTATO CASSEROLE
This recipe came from a neighbor when I requested recipies for a cookbook our local history group was getting together. It has been a favorite of my family and many others that read it in our self published cookbook " The Main Menu of Memories". If you use fresh potatoes, they should be cooked first to al dente stage.
Provided by Gramma Peg
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 1 to 1 1/2 quart baking dish.
- Arrange sweet potatoes in single layer.
- Mix sugar, cornstarch, salt and cinnamon in a 1 quart saucepan.
- Stir in apricot nectar and 1/3 cup water.
- Cook and stir on high heat until the mixture comes to a boil.
- Remove from heat and add margarine and apricots.
- Pour evenly over potatoes.
- Sprinkle with pecans.
- Bake uncovered at 375 degrees for 25 to 30 minutes.
- The casserole will be hot and bubbly.
SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PECANS
This classic Sweet Potato Casserole is a must-have for Thanksgiving. It's easy, fluffy and perfectly sweet. And, pecans add just the right amount of crunch!
Provided by Shadi HasanzadeNemati
Categories Side Dish
Time 1h45m
Number Of Ingredients 8
Steps:
- Wash and dry the sweet potatoes. Peel the sweet potatoes and cut into cubes.
- Place the sweet potato cubes in a large pot and cover with water. Place on medium high heat and boil until fully cooked.
- Drain the excess water and let the sweet potatoes cool.
- Preheat the oven to 350°F.
- When the sweet potatoes are cool enough to handle, mash them in a food processor. Add in egg, maple syrup, cinnamon and ginger. Mix well.
- Gently fold in mini marshmallows.
- Fill a casserole dish with the batter and top it with pecans, more marshmallows and brown sugar.
- Bake in the oven for 25-30 minutes. Serve warm.
Nutrition Facts : Calories 248 kcal, Carbohydrate 48 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 23 mg, Sodium 68 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOUTHERN SWEET POTATO PIE WITH MARSHMALLOWS AND PECANS
Steps:
- Preheat oven to 350°F. Pour 2 cups of water into a medium size cooking pan. While waiting for the water to boil, peel the medium sweet potato, wash off, and then slice down the middle. Put them in the boiled water, turn down to medium heat. Cook in boiled water for about 25-30 minutes depending on the sweet potato. Check with a fork to see if potato is done.
- When done, take out into a medium size mixing bowl, mash down sweet potato with a masher utensil, let cool for about 5-7 minutes, and then add eggs and butter, mix together. Then add the sugar and mix well. Add the vanilla flavor, mix well. Then add the evaporated milk, mix well. Then lastly, sprinkle nutmeg to desired taste, mix well.
- Pour in a deep dish pie crust, and bake for 25-30 minutes. Stick a toothpick in to see if ready to take out. When done, let stand for 5-10 minutes to cool. Then add pecans completely over the top of the pie. Then add your marshmallows for a treat that's out of this world. Indulge and enjoy.....
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CANDIED SWEET POTATOES WITH PECANS
This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.
Provided by Stiritup
Categories Side Dish Vegetables Sweet Potatoes
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
- Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
- Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
- Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
- Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
- Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g
SWEET POTATO CASSEROLE
This is the best sweet potato casserole recipe with its creamy potatoes full of brown sugar and melted butter along with a crunchy topping. Your taste buds will thank you!
Provided by Stephanie Keeping
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Using a 5 to 6-quart heavy-bottomed saucepan set on medium-high, add the cubed sweet potato and water. Cover the saucepan and cook the sweet potato until fork tender.
- Drain the sweet potato and return to the saucepan.
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set it aside.
- Add in the brown sugar, butter, vanilla, cinnamon and nutmeg. Use a potato masher and mash all the ingredients until smooth.
- Fold in ½ cup chopped pecans.
- Evenly spoon and spread the sweet potato mixture into the prepared baking dish.
- Evenly sprinkle the remaining 1 cup of chopped pecans and the mini marshmallows.
- Bake uncovered for 25 minutes. Serve while hot.
Nutrition Facts : Calories 460 kcal, Carbohydrate 66 g, Protein 4 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 19 mg, Sodium 159 mg, Fiber 6 g, Sugar 37 g, UnsaturatedFat 15 g, ServingSize 1 serving
SWEET POTATO BITES WITH MARSHMALLOWS AND PECANS
Slices of sweet potatoes are brushed with a maple cinnamon-and-sugar mixture, baked, and then topped with marshmallows and pecans! Sweet, decadent, FAST and EASY!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 28m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F, line a baking sheet with heavy-duty aluminum foil**(see Notes), spray generously with cooking spray; set aside.
- Add the sweet potato rounds to the baking sheet in an even single flat layer. It's okay if they're touching on the sides, but don't let them overlap; set aside.
- To a medium microwave-safe bowl or glass measuring cup, add the butter, maple syrup, brown sugar, cinnamon, and heat on high power for 1 minute. Stir to combine.
- Evenly brush the mixture over the tops of the sweet potato slices.
- Bake for 15 minutes, or until the sweet potato rounds are done and fork-tender. Start checking at about 11-12 minutes since all ovens bake differently and the exact thickness of your sweet potatoes will effect baking time. If you sliced them a bit thicker, they may take longer than 15 minutes to cook through.
- While the sweet potatoes bake, halve the marshmallows.
- Once the sweet potatoes are cooked through, add a marshmallow half and a pecan or candied pecan to the top of each.
- Return sheet pan to the oven and bake for about 3 minutes more, or until the marshmallows are lightly golden browned. Make sure to keep a close eye on them since marshmallows are very prone to burning quickly.
- Remove the sheet pan from the oven and it's likely that the marshmallows will have slid a bit, so push them back in the middle.
- Then, immediately remove the sweet potatoes from the baking sheet using a small spatula, place on a serving platter, and allow them to cool slightly before serving. Tip - Make sure you don't allow them to cool on the baking sheet because they will be prone to sticking and will be more difficult to remove.
Nutrition Facts : Calories 274 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 147 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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