Sweet Potatoes and Marshmallows

Sweet Potatoes and Marshmallows is a side dish that serves 10. For 96 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 349 calories. If you have lemon, unsalted butter, marshmallows, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. 824 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Overall, this recipe earns a solid spoonacular score of 59%. Users who liked this recipe also liked Sweet Potatoes And Marshmallows, Sweet Potatoes and Marshmallows, and Sweet Potatoes With Marshmallows.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photograph by Steve Giralt

 

Step by step:

1. 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.

2. Bring a large pot of water to a boil. Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters.

3. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.

4. Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish.

5. Pour the syrup on top, making sure it covers the potatoes.

6. 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.

7. 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.

8. Photograph by Steve Giralt

Nutrition Information:

covered percent of daily need