Sweet Potato Marshmallow Dip Recipes

Steps:

• Put 3 sweet potatoes on a baking sheet and bake at 400˚ until soft, about 1 hour. Peel, then puree in a food processor with 1/3 cup tahini, 1 tablespoon each olive oil and lemon juice and 1 grated garlic clove; season with salt. Thin with water as needed. Transfer to a bowl. Spread 1/2 cup mini marshmallows on a baking sheet and broil until toasted. Top the dip with the marshmallows, pomegranate seeds and toasted sesame seeds. Serve with sweet potato chips.

Steps:

• Place sweet potatoes in a large pot, cover with water and bring to boil.
• Reduce heat and cook until tender.
• Peel potatoes and place in mixing bowl.
• Add butter, evaporated milk, sugar and vanilla extract.
• Beat until smooth.
• Spoon into 2-quart casserole dish.
• Make Marshmallow Sauce:
• In small saucepan, melt butter.
• Stir in flour and cook for 1 minute, stirring constantly.
• Add brown sugar and water, mixing well.
• Add marshmallows and continue cooking over medium heat until marshmallows melt and sauce thickens.
• Pour marshmallow sauce over sweet potato mixture.
• Cover and bake at 350° for 20 minutes.
• Note: You can also use 3 (15oz) cans of sweet potatoes, drained and mashed.