Sweet Potato And Marshmallow Parfaits Recipes

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.

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 oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

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.

Steps:

• Heat oven to 350 degrees F.
• In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.
• Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.
• Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.
• Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
• Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
• Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
• Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
• Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.