Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
175 degrees C).
Place sweet potatoes into a large pot
Drain sweet potatoes; put through ricer until mashed.
Scald milk.
Add vanilla, sugar and butter.
To potatoes add cinnamon, nutmeg and orange juice; stir.
Add milk mixture to potatoes; stir.
Use half of the sweet potato mixture to make a layer on the bottom of your dish, then a layer of marshmallows.
Top with remaining sweet potatoes.
Bake at 350\u00b0 until very hot.
Add a top layer of marshmallows and brown.
Serves 8 to 10.
br>Prick or puncture the sweet potatoes with a fork and
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.
Bake sweet potatoes until tender; peel and mash.
Put in casserole dish.
If using canned yams, just put in casserole dish. Lightly salt and pepper.
Sprinkle brown sugar over potatoes; dot with butter.
Cover all of potatoes with marshmallows.
Bake in a 350\u00b0 oven until marshmallows are lightly browned.
00b0F.
Top potatoes with marshmallows
and nuts.
Return
Preheat oven to 350\u00b0.
Mash cooked potatoes well.
Add butter, cream and brown sugar to potatoes; mix well.
Add pecans, raisins, allspice and flavoring; pour into a buttered baking dish.
Top with marshmallows.
Bake at 350\u00b0 until souffle is set and marshmallows are browned delicately.
Heat potatoes.
Drain liquid.
Mash.
Add all ingredients except marshmallows.
Bake at 375\u00b0 until bubbles or thickens. Place marshmallows on top and heat until they are lightly browned and melted.
Wash the sweet potatoes.
Prick each one.
Arrange in a casserole bowl 1-inch apart.
Peel; slice the potatoes.
Add 1/4 cup brown sugar, 1/4 cup butter and salt.
Mash until no lumps remain.
Mix in the pineapple; set.
Place 1 tablespoon brown sugar, 1 tablespoon butter, water, cinnamon and nutmeg in medium bowl.
Melt butter; add the marshmallows; toss to coat.
Top the sweet potatoes with marshmallows.
When all is cooked and melted, top with pecans.
Makes 6 servings.
Mash potatoes; blend in butter, brown sugar, cinnamon-sugar and salt.
Add cream, beating potatoes until creamy and fluffy. Turn into a 10 x 6 x 2-inch baking dish or shallow 1 1/2-quart casserole.
Bake at 350\u00b0 for 20 to 25 minutes.
Top with marshmallows; broil 1 to 2 minutes until marshmallows are lightly browned.
Peel, slice and boil potatoes until tender.
Drain and mash until smooth.
Add remaining ingredients, except marshmallows and oil; mix well.
Chill for easier handling.
Mold sweet potatoes around marshmallows; shape each into a ball and roll in additional crushed corn flakes.
Refrigerate to set.
Fry in deep oil at 375\u00b0 for about 3 to 4 minutes or until lightly browned; drain well.
00b0.
Top potatoes with marshmallows and nuts. Return to oven
Preheat oven to 325\u00b0.
In small saucepan, heat half and half, sugar, butter and salt over low heat; stir until butter has melted.
Beat egg yolks in a medium size bowl.
Gradually beat in half and half mixture.
Beat yolk mixture into potatoes.
Beat egg whites and fold in.
Put in 1 1/2-quart casserole and top with marshmallows.
Peel potatoes, cut in pieces and put in a pan to cook, cover in one quart of water, add one teaspoon salt for 40 minutes, on high temperature.
Drain and mash.
Add butter, salt, sugar and hot milk.
Mix well.
Mix egg snow point, add the other ingredient and mix well.
Grease the glass pan and add the mix.
Cook at 400\u00b0 for 20 minutes.
Remove when done and cover with marshmallows. Place back in oven for 10 more minutes.
To the grated sweet potatoes, add the sugar, butter, pecans, nutmeg, cinnamon, vanilla and enough milk to moisten. Bake at 400\u00b0 for one hour or until mixture thickens. Remove from oven and cover with marshmallows. Return to oven to brown.
Cover sweet potatoes or yams with water and boil until tender (test with fork).
Remove skins and mash sweet potatoes until smooth.
Add canned cream or milk to the consistency you like. Add 2 or 3 tablespoons butter.
Place in a casserole dish and cook until it sets.
Cover with marshmallows and brown lightly.
Add crystallized red cherries between marshmallows.
Peel sweet potatoes.
Boil in salted water until soft.
Drain and mash with butter or margarine; season to taste.
Spread in a 9 x 11-inch baking dish (greased).