Sweet Potato Marshmallow Dip Recipes

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:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

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.