SWEET POTATOES WITH MARSHMALLOW RECIPES

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MARSHMALLOW-TOPPED SWEET POTATOES RECIPE - PILLSBURY.COM



Marshmallow-Topped Sweet Potatoes Recipe - Pillsbury.com image

Cooking sweet potatoes is a staple of many Thanksgiving Day celebrations. Add our sweet potato and marshmallow side dish to your lineup, and wow your family with this quick-prep dish. In just five minutes, you can prep our baked sweet potato recipe, then throw it in the oven, and bake to perfection. Show your kids how to make this sweet potato-marshmallow dish, and start a family tradition that's sure to last for years to come.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 5

3 cans (15-oz each) sweet potatoes, drained
1/4 cup butter, melted
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
15 large marshmallows

Steps:

  • Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • Place sweet potatoes in sprayed baking dish. Pour butter over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows.
  • Bake at 350°F. for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.

Nutrition Facts : Calories 240 , CarbohydrateContent 44 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 3 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 20 g, TransFatContent 0 g

SWEET POTATOES AND MARSHMALLOWS WITH BROWN-SUG…



Sweet Potatoes and Marshmallows With Brown-Sug… image

This sweet potato and marshmallow recipe is a Thanksgiving classic made with cubes of sweet potato, marshmallows, brown sugar, almonds and spices.

Provided by The Bon Appétit Test Kitchen

Total Time 1 hour 25 minutes

Cook Time 10 minutes

Yield Serves 8

Number Of Ingredients 9

4 pounds red-skinned sweet potatoes, peeled, cut into 1-inch pieces
⅔ cup packed golden brown sugar
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows
½ cup sliced almonds

Steps:

  • Preheat oven to 375°F. Arrange potatoes in 13x9x2-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. DO AHEAD: Bake the potatoes to this point up to three days ahead of time. Cool, then store covered in the refrigerator. Reheat, covered, in a 375°F oven until warmed through, 8–10 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.

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