Quick 'n Easy Southern Sweet Potato Casserole Recipe

Sweet Potato Casserole with Praline Marshmallow Topping Recipe

Place the sweet potato filling in the casserole dish and smooth the top. Step. 5 For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel.

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Remove from oven and let cool slightly, then gently remove skins from baked sweet potatoes and place cooked sweet potatoes in a large bowl. Discard skins. Preheat oven to 375 F degrees. To cooked sweet potatoes, add brown sugar, butter, Shamrock Farms Heavy Whipping Cream, salt, vanilla, cinnamon and pumpkin pie spice.

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Step 2: Then, add the cooked sweet potatoes to a large bowl along with the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, and cinnamon. Step 3: Transfer the mixture into a greased 9×13-inch casserole dish or similarly sized 3 to 4-quart baking dish and set this aside.

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Stir in hot milk and brown sugar until combined. Season to taste with salt (I like ¼ teaspoon salt). Spread in the bottom of a 9-inch by 13-inch baking dish. Spread marshmallows evenly over the sweet potatoes. Bake until the marshmallows are lightly browned and puffy, about 5 minutes. Serve immediately.

Sweet Potatoes with Marshmallow Streusel Celebrating Sweets

Line a baking sheet with parchment and spray it with vegetable oil spray. Scrub clean and dry the sweet potatoes. Slice them in half lengthwise. Place the potato halves, cut side down, on the baking sheet. Prick each in several places with a fork and bake for 40 to 45 minutes, or until soft.

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Spread the mashed sweet potato mixture into a lightly sprayed 9-inch square baking dish. Add marshmallow fluff, then sprinkle the streusel mixture over the top. Bake for 30 minutes, or until golden brown. Remove from oven promptly - I have learned from experience that keeping it in there for an overly long time will affect the fluff.

Sweet Potato Casserole with toasted marshmallows and a big spoonful

Cook over medium-high heat until tender, then drain and mash with a potato masher. Mix and top the casserole: Use an electric mixer to mix the mashed (and cooled) sweet potatoes, brown sugar, margarine, cinnamon, and orange juice. Pour the mixture into a baking dish. Top with marshmallows. Bake the casserole: Bake in a preheated oven until the.

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Top the sweet potatoes with the pecan crumble in an even layer. Step 6: Add the mini marshmallows over the pecan topping in an even layer, making sure to cover the entire top of the casserole. Step 7: Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top.

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Preheat the oven to 375F. Once cooled, add the peeled sweet potatoes to a prep bowl along with the remaining ingredients apart from the pecans and marshmallows. Mash with a handheld potato masher until smooth and all the ingredients are distributed evenly in the mixture.

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Place sweet potatoes in a large pot of boiling water. Boil until fork tender, about 15 minutes. Meanwhile, preheat oven to 350 degrees F. Drain the potatoes and return to pot, away from heat. Mash in the butter, brown sugar, cinnamon and orange juice. Spread evenly in a large greased casserole or 9- x 13- inch pan.

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Spray a 9×13 casserole dish with non stick spray and set aside. In a large stock pot, add sweet potatoes and cover with water. Cover pot with lid, bring to a boil and cook until fork tender, about 15 minutes. Drain potatoes and transfer back to pot. Add butter, sweetened condensed milk, cinnamon, nutmeg and salt.

Sweet Potato Casserole with Marshmallows

Instructions. Preheat oven to 350° Fahrenheit. Using an electric mixer, whip together sweet potatoes, sugar, eggs, butter, heavy cream, vanilla extract and salt in a large bowl. Spoon sweet potato mixture evenly into an ungreased 8×8 baking dish. Sprinkle mini marshmallows evenly over the top of the sweet potato mixture.

How To Make Sweet Potato Frosted Flakes Pecan Marshmallow Casserole

Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish. Combine mashed sweet potatoes, melted butter, egg, honey, and salt in a large bowl; beat using an electric mixer until smooth. Transfer mixture to the prepared casserole dish. Dot with cubed butter and top with marshmallows. Bake in the preheated oven until marshmallows.

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Bring to a boil, cover, and reduce heat to a simmer. Allow potatoes to cook for approximately 15 minutes, or until tender when pierced with a fork. As the potatoes cook, mix together the brown sugar, eggs, milk, butter, vanilla extract, ground cinnamon, and salt. Set aside.

Fluffy Sweet Potatoes With Marshmallow Creme

Bring the pot to a boil, then reduce heat and simmer for 10-15 minutes until fork tender. Drain the water off the potatoes, then add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Beat with an electric mixer until completely combined. Preheat oven to 350°F. Grease a 9" x 13" casserole dish and pour the.

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Add in heavy cream, eggs, brown sugar, butter, cinnamon, and pecans. Mix together until everything is combined. Place in a baking dish and smooth out. Make the pecan topping by mixing together the pecans, butter, flour, sugar, and cinnamon. Place on top of sweet potato mixture. Top with mini marshmallows. Bake for about 25 minutes, or until the.