Easy Sweet Potato Casserole With Marshmallows Recipes

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.

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.

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.

Steps:

• Cook sweet potatoes using the desired method until soft. I prefer to boil them for about 20-30 minutes. You can remove the peels before or after - I do after I've boiled them.
• Preheat oven to 350 degrees.
• Place cooked sweet potatoes in a bowl and mash until you reach the desired consistency.
• Add in heavy cream, eggs, brown sugar, butter, cinnamon, and pecans. Mix together until everything is combined.
• Place in a baking dish and smooth out.
• Make the pecan topping by mixing together the pecans, butter, flour, sugar, and cinnamon. Place on top of sweet potato mixture.
• Top with mini marshmallows.
• Bake for about 25 minutes, or until the marshmallows are nice and browned.

Steps:

• Pre-heat oven to 350 degrees.
• Beat sweet potatoes, reserved syrup, and next 6 ingredients at medium speed with an electric mixer until smooth.
• Spoon potato mixture into a lightly greased 13- x 9-inch baking dish.
• Combine 1 1/4 cups brown sugar and next 3 ingredients with a fork.
• Sprinkle evenly over top of sweet potato mixture.
• Bake uncovered at 350° for 30 to 35 minutes.
• Take out of oven, scatter marshmallows evenly on top, slightly pushing down to steady them, and bake for additional 10-12 minutes, or just until marshmallows are lightly golden on top.

Steps:

• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
• Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
• Bake in preheated oven until marshmallows are browned, about 30 minutes.