Sweet Potatoes Marshmallow Casserole Food

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SWEET POTATOES AND MARSHMALLOWS



Sweet Potatoes and Marshmallows image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons butter, plus more for baking dish
2 cups brown sugar
1 1/2 cups water
2 1/2 pounds sweet potatoes
1 lemon, sliced and seeded
1/2 cup chopped pecans
3 cups marshmallows

Steps:

  • Heat oven to 350 degrees F.
  • In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.
  • Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.
  • Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.
  • Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

My Sweet Potato Casserole with marshmallows recipe is a classic Thanksgiving side dish with fresh sweet potatoes, brown sugar and cinnamon.

Provided by Kristin

Categories     Side Dish

Time 55m

Number Of Ingredients 8

3 pounds sweet potatoes (peeled and roughly cubed)
1 cup brown sugar
3 tablespoons butter (melted)
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 cup milk (more or less for desired consistency)
2 cups mini marshmallows
Toasted Pecans for garnish (optional)

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.

Nutrition Facts : Carbohydrate 73 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 307 mg, Fiber 5 g, Sugar 43 g, Calories 340 kcal, ServingSize 1 serving

SWEET POTATO (YAM) CASSEROLE WITH MARSHMALLOWS



Sweet Potato (Yam) Casserole With Marshmallows image

This is a compilation of a couple of different recipes I found on the web. My husband loves sweet potatoes with LOTS of marshmallows and wanted a casserole like one of his aunts used to make. After a few trials, this was the final incarnation. It is now a Thanksgiving staple for both his and my family's dinners.

Provided by Nanita

Categories     Yam/Sweet Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 (40 ounce) can bruce cut yams, drained
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg, beaten
4 tablespoons melted butter
1 (16 ounce) bag miniature 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.

Nutrition Facts : Calories 609.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 51.4, Sodium 257.1, Carbohydrate 131.6, Fiber 7.6, Sugar 62.3, Protein 5.3

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 6

3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/2 cup whole milk
4 tablespoons butter
1/2 teaspoon ground nutmeg
2 cups mini marshmallows or chopped regular marshmallows

Steps:

  • Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
  • Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
  • Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 246 g, Fat 6 g, Fiber 5 g, Protein 4 g

SWEET POTATO CASSEROLE II



Sweet Potato Casserole II image

Mmm! Sweet potatoes topped with creamy toasted marshmallows.

Provided by Stephanie Phillips

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 6

5 sweet potatoes, sliced
¼ cup reduced fat margarine
½ cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows

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.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 60.4 g, Fat 2.6 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 143 mg, Sugar 38.4 g

SWEET POTATO CASSEROLE WITH MINI-MARSHMALLOWS AND PECAN



Sweet Potato Casserole with Mini-Marshmallows and Pecan image

Search no further for your favourite Thanksgiving side dish: This recipe for sweet potato casserole with mini-marshmallows and pecans is it! In our version, we roast the sweet potatoes first for maximum flavour and replaced a portion of the spuds with cooked carrots. And since everyone has different preferences, we've listed a few different ways to vary this recipe, although they all make enough for 12 servings. For a more savory take, try the sweet potato pie with pepita crumble. For a slightly more modern and interesting take, try the orange gremolata version. The orange zest will be a pleasant surprise for your guests!

Categories     Dinner,Lunch

Time 2h20m

Yield 12 servings

Number Of Ingredients 9

5 spray(s) Cooking spray
2.5 pound(s) Uncooked sweet potato(es) scrubbed (about 5 medium)
0.75 pound(s) Uncooked carrot(s) halved lengthwise and sliced
1.5 tbsp(s) Unsalted butter
1.5 tsp(s) Ginger root grated, peeled
0.5 cup(s) Fat free skim milk
0.75 tsp(s) Table salt
0.75 cup(s) Mini marshmallows coarsely chopped
2 tbsp(s) Chopped pecans toasted

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

Nutrition Facts : Calories 70 kcal

SWEET POTATO CASSEROLE WITH MARSHMALLOWS



Sweet Potato Casserole with Marshmallows image

Tender, flavorful Sweet Potato Casserole topped with a soft marshmallow topping! Add this classic recipe to your holiday table today!

Provided by Aimee Shugarman

Categories     Side Dishes

Time 1h50m

Number Of Ingredients 7

4 large sweet potatoes
1/2 cup light brown sugar, packed
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup unsalted butter, melted
1 bag (10 ounce) mini 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.

Nutrition Facts : Calories 248 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 213 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

I've tried many recipes but keep coming back to this one! It can be prepared in advance & thrown in the oven while you do other things.

Provided by CountryLady

Categories     Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

4 medium sweet potatoes or 4 medium yams, about 2 lbs
1/4 cup packed brown sugar
1/4 cup margarine or 1/4 cup butter
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup crushed pineapple
1 tablespoon packed brown sugar
1 tablespoon margarine or 1 tablespoon butter
1 teaspoon water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups miniature marshmallows
1/4 cup chopped pecans

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!

Nutrition Facts : Calories 444.2, Fat 19.3, SaturatedFat 3, Sodium 550.8, Carbohydrate 67.7, Fiber 5.1, Sugar 40.2, Protein 3.5

SWEET POTATO CASSEROLE WITH MARSHMALLOWS



Sweet Potato Casserole with Marshmallows image

Sweet Potato Casserole with Marshmallows is to die for! Mashed sweet potatoes are mixed with brown sugar, butter, topped with mini marshmallows and baked until perfectly brown and gooey on top.

Provided by Rachel Farnsworth

Categories     Side Dish

Time 1h

Number Of Ingredients 8

4 large sweet potatoes (1 1/2 to 2 pounds) (, peeled and cubed )
1/2 cup brown sugar
2 large eggs
1/2 teaspoon salt
4 tablespoons butter (, softened)
1/2 cup milk
1/2 teaspoon vanilla extract
10 ounces miniature 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.

Nutrition Facts : Calories 389 kcal, Carbohydrate 77 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 63 mg, Sodium 345 mg, Fiber 5 g, Sugar 42 g, ServingSize 1 serving

CANNED SWEET POTATO CASSEROLE WITH MARSHMALLOWS



Canned Sweet Potato Casserole with Marshmallows image

Creamy sweet potatoes are lightly sweetened and seasoned, then mashed and topped with crunchy pecans and marshmallows. It's all baked up until toasty brown and yummi!

Provided by Lindsay

Categories     Side Dish

Time 25m

Number Of Ingredients 10

1.75 pounds cooked sweet potatoes ((OR 29-ounce can, drained of all liquid) )
1/4 cup brown sugar substitute (or brown sugar, packed)
2 Tablespoons maple syrup
3 Tablespoons unsalted butter (softened)
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans (divided in half)
non-stick cooking spray
1 cup vegan mini marshmallows (or regular mini marshmallows)

Steps:

  • Heat oven to 375 degrees F. Grease the inside of an 11 x 7-inch baking dish with non stick cooking spray.
  • Place potatoes into a large mixing bowl. Add sugar, butter, salt, cinnamon, and vanilla extract; Mash mixture with a potato masher.
  • Stir in 1/4 cup of pecans.
  • Spread potato mixture into an even layer in the prepared baking dish. Sprinkle remaining 1/4 cup of pecans over the mixture, then top with marshmallows.
  • Bake at 375 F. for 20 minutes or until marshmallows are toasted. Remove pan from oven and serve while warm.
  • If covered well and refrigerated, leftovers will stay good for up to 5 days. Reheat in a dish covered with aluminum foil in oven at 350 degrees F. for 15-20 minutes, or microwave uncovered for 2-3 minutes.

Nutrition Facts : ServingSize 1 g, Calories 310 kcal, Carbohydrate 46 g, Protein 3 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 468 mg, Fiber 5 g, Sugar 22 g

MARVELOUS MARSHMALLOW SWEET POTATO CASSEROLE



Marvelous Marshmallow Sweet Potato Casserole image

Made with only four ingredients, Marvelous Marshmallow Sweet Potato Casserole couldn't be easier to make. Maple syrup and cinnamon are all you need to flavor the sweet potatoes. A simple marshmallow topping is the perfect finishing touch. This casserole is sweet, so those with a sweet tooth will love it. This casserole will fit in well at Thanksgiving dinner, so make sure to put it on the menu. It's hard to resist an easy casserole recipe like this.

Provided by Emily Racette, RecipeLion Original Recipe

Categories     Thanksgiving Recipes

Number Of Ingredients 9

Casserole:
__BLANK__
4 to 5 pounds sweet potatoes
3 tablespoon maple syrup
1 teaspoon cinnamon
__BLANK__
Topping:
__BLANK__
2 cup marshmallows

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 SWEET POTATO CASSEROLE



Marshmallow Sweet Potato Casserole image

Marshmallow Sweet Potato Casserole Recipe, perfectly seasoned, super smooth and creamy sweet potatoes topped with caramelized marshmallow.

Provided by Eileen Kelly

Categories     Holiday Side dish     Side Dish

Time 35m

Number Of Ingredients 13

6 medium sweet potatoes (approximately 4 pounds)
4- 6 cups Water (Note 1)
½ teaspoon Kosher salt
½ teaspoon black pepper
½ cup heavy cream
2 large eggs
½ cup light brown sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
2 cups mini marshmallows
non-stick cooking spray

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.

Nutrition Facts : ServingSize 1 serving, Calories 207 kcal, Carbohydrate 39 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 378 mg, Fiber 4 g, Sugar 19 g

SWEET POTATO CASSEROLE WITH MARSHMALLOWS



Sweet Potato Casserole with Marshmallows image

Sweet potato casserole with marshmallows is a classic southern recipe with lots of flavor! A must have Thanksgiving or Christmas side dish.

Provided by Kat Jeter & Melinda Caldwell

Categories     Side

Time 1h30m

Number Of Ingredients 6

3 pounds Sweet potatoes
3 tablespoons Butter
1/2 teaspoon Salt
1/2 cup Orange juice
9 ounces Crushed pineapple (drained)
2.5 cups Mini marshmallows (more if you like!)

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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 36 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 193 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

SWEET POTATO CASSEROLE WITH MARSHMALLOWS



Sweet Potato Casserole with Marshmallows image

Sweet potato casserole with marshmallows is a popular Thanksgiving side dish that combines creamy mashed potatoes with toasted marshmallows.

Provided by Kate @ I Heart Eating

Categories     Side Dish

Time 1h15m

Number Of Ingredients 9

2 pounds sweet potatoes
1/3 cup brown sugar
1/4 cup butter (melted)
1/4 cup milk
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 cups mini 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.

Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 38 mg, Sodium 197 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 2 g

MARSHMALLOW AND SWEET POTATO CASSEROLE RECIPE



Marshmallow and Sweet Potato Casserole Recipe image

Topped with gooey marshmallows, this cinnamon-flavored sweet potato casserole is a great side dish to meat dishes like roast turkey.

Provided by Leona Blanc

Categories     Casserole

Time 30m

Yield 8

Number Of Ingredients 6

vegetable cooking spray
1 can sweet potatoes
¼ tsp ground cinnamon
tsp ground ginger
¾ cup Swanson® Chicken Broth
2 cups miniature marshmallows

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

Nutrition Facts : Carbohydrate 25.40g, Cholesterol 0.68mg, Fat 0.42g, Fiber 1.11g, Protein 2.02g, SaturatedFat 0.10g, ServingSize 8.00 Person, Sodium 88.68mg, Sugar 0.00, UnsaturatedFat 0.15g

SWEET POTATOES AND MARSHMALLOWS



Sweet Potatoes and Marshmallows image

"When I make this, I feel like a kid in my mom's kitchen. The best part is watching the marshmallows bubble and toast."

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for the baking dish
1 cup packed light brown sugar
3 1/2 pounds sweet potatoes
1 lemon, sliced and seeded
1/2 cup chopped pecans
3 cups 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



Easy Sweet Potato Casserole with Marshmallows image

In this traditional Thanksgiving recipe, sweet potatoes become even sweeter with a topping of baked marshmallows.

Provided by Baje

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 ½ pounds sweet potatoes
2 tablespoons butter, melted
1 egg
2 tablespoons honey
¾ teaspoon salt
2 tablespoons butter, cubed
1 (10.5 ounce) package miniature 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.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 69.5 g, Cholesterol 47.6 mg, Fat 8.5 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 480.3 mg, Sugar 39 g

CLASSIC MARSHMALLOW SWEET POTATO CASSEROLE



Classic Marshmallow Sweet Potato Casserole image

Classic Marshmallow Sweet Potato Casserole - An EASY recipe for the BEST classic marshmallow sweet potato casserole! Tender and creamy sweet potatoes, the subtle crunch of a buttery pecan crumble, and gooey marshmallows make this comfort food side dish an automatic family FAVORITE! It'll be on repeat for your Thanksgiving, Christmas, and holiday celebrations every year!

Provided by Averie Sunshine

Categories     All Recipes

Time 1h15m

Number Of Ingredients 16

4 pounds raw sweet potatoes, peeled, diced into large chunks, and boiled
2 large eggs
1/4 cup unsalted butter, softened
1/2 cup milk* (See Notes)
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
1 cup pecan halves
2 1/2 to 3 cups mini marshmallows, or as needed

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)

Nutrition Facts : Calories 574 calories, Carbohydrate 97 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 19 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 316 grams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

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