SWEET POTATO PANCAKES/W MARSHMALLOW SAUCE
This recipe serves up fruit, and vegetables all in one pancake. My son and husband enjoy this pancake especially after Thanksgiving, because it makes the pancake taste sweeter with the brown sugar and marshmallows already in the potatoes- just add some fruit and nuts or a little crumbled bacon and they are ready... my family has a very big sweet tooth and these just hit the spot!!!
Provided by Pat Duran @kitchenChatter
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- In a medium-sized skillet, heat 1/3 cup olive oil to medium high heat. Grate the potatoes, onion, apple and carrot onto a cheese cloth or paper towel and wring out so pancakes won't be soggy.(if using mashed potato mixture add a little Bisquick to them- to make a thicker consistency). Then in a large bowl, place the potatoes, onion, apple , carrot and egg whites and 1/4 cup flour (plus a little Bisquick if using mashed sweet potatoes).Then add the salt and pepper. Mix well. In a prepared skillet, combine and drop enough batter into hot oil to make 2 or 3-inch pancakes. Add more oil, as needed, and fry cakes in batches until golden on each side.
- Marshmallow Sauce: Combine ingredient in blender and whip until blended. Serve over pancakes. Sprinkle crispy crumbled bacon over top ,if desired.
SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING
This is a delicious sweet potato pie with marshmallow meringue topping. Once they taste it, many people prefer sweet potato pie over pumpkin pie. Try it this Thanksgiving!
Provided by ANTILOPE
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h11m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
- Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
- Preheat oven to 400 degrees F (200 degrees C).
- To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
- Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
- To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
- Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
- Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 73.3 g, Cholesterol 129.7 mg, Fat 21.8 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.3 g, Sodium 423.6 mg, Sugar 55.6 g
LOUISIANA SWEET POTATO PANCAKES
These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
- Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g
SWEET POTATO CASSEROLE II
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
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 PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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
SWEET POTATO PIE PANCAKES WITH MARSHMALLOW SAUCE
Categories Potato Breakfast Brunch Kid-Friendly Quick & Easy High Fiber Winter Healthy
Yield 2
Number Of Ingredients 19
Steps:
- Place sweet potato on microwave-safe plate. Pierce holes in potato with fork to let steam out. Microwave sweet potato on high for ten minutes, flipping halfway through to cook evenly. Mix milk and vinegar (or lemon) in a medium bowl and let sit for five minutes. Mix the flour, baking soda, baking powder, salt, stevia, brown sugar, cinnamon and nutmeg in large bowl. After 5 minutes, add egg, maple syrup, and oil to milk and vinegar mixture. When sweet potato has been microwaved for ten minutes, remove carefully (will be hot!) and remove skin. Mash sweet potato with fork and add to liquid mixture. Mix the dry ingredients into the wet. Heat a pan over medium heat and spray with cooking spray or oil (I used coconut oil spray). Pour 1/6 of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter and stack pancakes. When pancakes are finished cooking, place stacked pancakes on baking sheet and place three marshmallows (or more if you'd like) on top. Place under boiler in the oven until marshmallows are golden brown, about one-two minutes. You'll want to watch them carefully so they don't burn! Remove stacked pancakes from oven and place on serving plate. Combine almond milk, marshmallows and maple syrup in small saucepan. Cook on medium heat until marshmallows are melted. Do not boil. Cover stacked pancakes with Marshmallow sauce. Enjoy
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