Maple Cinnamon Sweet Potatoes With Marshmallows And Pecans Recipes

Steps:

• 1. Peel sweet potatoes, cut into small chunks, and add to a small pot with water to cover. Add 1 tsp. salt to water. Bring to a boil and boil for 20 minutes. Meanwhile that's boiling, in a small saucepan add rest of ingredients except marshmallows. Bring to a boil, stirring a little. Remove from heat and add vanilla. When potatoes are done, drain water and put potatoes into a 2 1/2 qt. casserole dish. (I use my oval white corningware one.)Sprinkle with pecans, then pour sauce over all. Toss GENTLY to coat. Arrange so that all the pieces are submerged as much as possible. Bake, uncovered, in 350 degree oven for 40 minutes. (I give the potatoes a gentle stir to turn them halfway through. Be careful doing this, sauce will be very hot and potatoes can fall apart easily. (Turn carefully.) Remove from oven and turn oven to low or medium broil. Top evenly with a nice layer of marshmallows completely covering. Place into oven and watch!! As soon as they start to poof up and brown remove them immediately or they will catch fire. If they burn...scrape top off into sink, retop with second half of bag of marshmallows and call do-overs! ;) :D Serve warm.

Steps:

• Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
• While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
• Bake in the preheated oven until heated through, 5 to 10 minutes.

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

Steps:

• Place the sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook for 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , When cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 15x10x1-in. baking pan. Combine the brown sugar, cinnamon and nutmeg; sprinkle over potatoes. Dot with butter; drizzle with syrup. , Bake, uncovered, at 375° for 25-30 minutes or until bubbly, basting with sauce occasionally.

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.