Sweet Potatoes With Marshmallows: 3 Easy Twists
Thanksgiving produces some of the best side dishes around -- mashed potatoes, stuffing, biscuits, cranberry sauce, and of course, sweet potatoes. The sweet, gooey veggie tastes, well, nothing like a veggie -- particularly when it's topped with what is essentially Halloween candy: Marshmallows. Yum.
It's a classic. It's a must. But why not try one of these three easy twists on your sweet potatoes with marshmallows recipe? Even delicious foods need some jazzing up once in a while.
1. Brown Sugar-Glazed Sweet Potatoes With Marshmallows:
- 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
- 2/3 cup packed golden brown sugar
- 5 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 2 cups miniature marshmallows
- 1/2 cup sliced almonds
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.
2. Sweet Potato Casserole With Marshmallows:
- 8 average size sweet potatoes
- 1 tbsp. vanilla
- 3-5 tbsp. sugar (to taste)
- 1/2 stick butter
- 1/4 tsp. cinnamon to taste
- 1/4 - 1 tsp. nutmeg to taste
- 1/4 c. orange juice to taste
- Marshmallows (large or miniature)
- Cinnamon sugar (opt.)
Boil (or bake) sweet potatoes until done. Remove peeling from hot potatoes and mash well, removing all strings. Add all ingredients but marshmallows and cinnamon sugar; mix well. Lightly spray or grease baking dish. Arrange a layer of potatoes and then a layer of marshmallows until filled. Sprinkle cinnamon sugar for added flavor. Bake about 350 degrees until hot. Remove from oven and put additional marshmallows on top.
Place again in oven to brown lightly. Serves 10 to 12. (You may add 1 cup scalded homogenized milk to potato mixture.)
3. Sweet Potatoes With Marshmallows and Walnuts:
- 8 medium sweet potatoes
- 2 tbsp. butter
- 1/2 c. hot milk
- 1/2 tsp. salt
- 1 tsp. cinnamon or nutmeg
- 1/4 tsp. paprika
- 1 c. English walnuts
- 1/2 lb. marshmallows
Cook sweet potatoes until fork tender and then mash, beating in butter, milk, salt, cinnamon, and paprika. Beat well until smooth. Do not use a food processor.
Chop the walnuts, reserving a few halves for garnish. Fold in chopped walnuts; turn into a buttered baking dish. Cover with marshmallows, placing reserved walnut halves on top of marshmallows.
Bake at 350 degrees until marshmallows are puffed and golden brown.
How do you make sweet potatoes?