Type what you have

Ingredients

• ✓ miniature marshmallow
• banana
• graham cracker
• semisweet chocolate chip

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
2. 2 Slice the bananas lengthwise, making sure not to cut through the bottom peel. Slightly open the bananas to form a pocket.
3. 3 Divide graham crackers, chocolate chips, and marshmallows between the pockets. Place the banana boats into the air fryer basket.
4. 4 Air fry until banana skins have blackened and marshmallows are toasted, about 6 minutes.

By Soup Loving Nicole

Ingredients

• ✓ miniature marshmallow
• sweet potato
• butter
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place drained yams or sweet potatoes in a medium baking dish; distribute butter pieces evenly on top.
3. 3 Sprinkle with brown sugar and top with a layer with miniature marshmallows.
4. 4 Bake in the preheated oven until sweet potatoes are tender and marshmallows have melted, about 20 to 25 minutes.
5. 5 Enjoy!

By LORIEANN29

Ingredients

• ✓ miniature marshmallow
• sweet potato
• butter
• lemon juice
• gingersnap cookie

Instructions

1. 1 Combine sweet potatoes, butter, and lemon juice in a large saucepan over medium heat. Break gingersnap cookies into sweet potatoes mixture; cook, stirring occasionally, until thick, about 15 minutes.
2. 2 Spread desired amount of marshmallows over sweet potato mixture. Off heat, cover with a lid until marshmallows melted, about 5 minutes. Serve warm.

By Rhonda

Ingredients

• ✓ miniature marshmallow
• sweet potato
• margarine
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of water to a boil. Boil sweet potatoes until almost tender, about 15 minutes. Drain and peel when cool enough to handle.
3. 3 Combine 2 cups marshmallows, butter, sugar, cinnamon, and nutmeg together in a large saucepan over medium heat; cook, stirring occasionally, until marshmallows melt.
4. 4 Stir sweet potatoes into marshmallow mixture, mashing some potatoes and breaking others into bite-sized chunks. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven for 15 minutes.
6. 6 Sprinkle remaining 1 cup marshmallows evenly potatoes; continue to bake until marshmallows are golden, about 5 minutes.

By Dj

Ingredients

• ✓ miniature marshmallow
• cooking spray
• sweet potato
• butter
• brown sugar

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Place sweet potatoes in a slow cooker and arrange butter on top of sweet potatoes. Sprinkle brown sugar over sweet potatoes.
3. 3 Cook on High, 3 to 3 1/2 hours. Add marshmallows and cook until soft and somewhat puffy, about 15 minutes.

By Renee Coley

Ingredients

• ✓ miniature marshmallow
• sweet potato
• sweetened condensed milk
• butter
• cinnamon
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
3. 3 Place ½ sweet potatoes in a bowl; mash. Stir in condensed milk, butter, and cinnamon. Add remaining ½ sweet potato cubes; sprinkle in all but 1 tablespoon brown sugar. Stir gently to combine but not so brown sugar dissolves. Transfer sweet potato mixture to a 2-quart baking dish. Top with marshmallows; sprinkle remaining 1 tablespoon brown sugar on top.
4. 4 Bake in the preheated oven until marshmallows are golden brown, 10 to 15 minutes.

By NKTompk03

Ingredients

• ✓ miniature marshmallow
• sweet potato
• brown sugar
• margarine
• orange juice
• cinnamon

Instructions

1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
3. 3 Place mashed sweet potatoes in a large bowl. Add brown sugar, butter, orange juice, and cinnamon; mix with an electric mixer until blended.
4. 4 Spread evenly into a 9x13-inch baking dish. Sprinkle marshmallows over top.
5. 5 Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown, 25 to 30 minutes.
6. 6 Serve and enjoy!

By Stephanie Phillips

Ingredients

• ✓ miniature marshmallow
• sweet potato
• butter
• margarine
• brown sugar
• cinnamon red hot candy
• water

Instructions

1. 1 Place the sweet potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium heat until tender, about 25 minutes. Drain water, and place potatoes in a large casserole dish.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a medium bowl, stir together the butter, brown sugar, red hot candies, and water. Pour over the sweet potatoes in the dish.
4. 4 Bake for 1 hour in the preheated oven, until sweet potatoes are soft, and the candies are melted. After this, you may top with marshmallows, and return the dish to the oven for 10 minutes to toast them.

By JenSmith

Ingredients

• ✓ miniature marshmallow
• sweet potato
• butter
• egg
• honey
• salt
• butter

Instructions

1. 1 Place sweet potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and mash.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
3. 3 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.
4. 4 Dot with cubed butter and top with marshmallows.
5. 5 Bake in the preheated oven until marshmallows are golden brown, about 15 minutes. Serve immediately.

By Baje

Ingredients

• ✓ miniature marshmallow
• sweet potato
• orange juice
• all-purpose flour
• white sugar
• cinnamon
• salt
• margarine

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes in a 6x10-inch shallow baking dish. Drizzle with orange juice and set aside.
3. 3 Mix together flour, sugar, cinnamon, and salt in a medium bowl until combined.
4. 4 Cut in margarine with 2 knives or a pastry blender until mixture resembles coarse crumbs; sprinkle evenly over sweet potatoes.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 Remove casserole from the oven and turn on the broiler. Sprinkle marshmallows evenly over the top of casserole.
7. 7 Cook under the broiler until marshmallows are puffed and golden brown.

By Heidi Rytter

Ingredients

• ✓ miniature marshmallow
• aluminum foil
• cooking spray
• yam
• brown sugar
• cinnamon
• clove
• allspice
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat two pieces aluminum foil with cooking spray.
2. 2 Mash yams in a large bowl with a fork; add brown sugar, cinnamon, cloves, allspice, and heavy cream in the exact order, mixing well after each addition. Divide mixture between two 8-inch square baking dishes; divide marshmallows between each dish to cover. Cover with aluminum foil, coated-sides down.
3. 3 Bake in the preheated oven for 20 minutes. Remove foil; bake 5 minutes more.

By Morgan Garrison

Ingredients

• ✓ miniature marshmallow
• yam
• white sugar
• brown sugar
• cinnamon
• nutmeg
• butter
• orange juice

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
2. 2 While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
3. 3 Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
4. 4 Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
5. 5 Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.

By MARAH

Ingredients

• ✓ miniature marshmallow
• butter
• pineapple juice
• white sugar
• brown sugar
• cinnamon
• nutmeg
• yam
• pineapple chunk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium-low heat. Add pineapple juice, white sugar, brown sugar, cinnamon, and nutmeg; stir to combine and cook until sugars have dissolved, 2 to 3 minutes.
3. 3 Meanwhile, place drained yams in a casserole dish. Add pineapple chunks. Pour sauce over top.
4. 4 Bake in the preheated oven for 1 hour. Add marshmallows to the top and continue to bake until golden and melted, 10 to 15 minutes more. Let stand for 15 minutes before serving so sauce can thicken.

By ntolliver213

Ingredients

• ✓ miniature marshmallow
• sweet potato
• banana
• white sugar
• brown sugar
• pecan
• evaporated milk
• butter
• vanilla extract
• cinnamon
• nutmeg
• coconut

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
3. 3 In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
4. 4 Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

By Debbie Rowe

Ingredients

• ✓ miniature marshmallow
• butter
• crispy rice cereal

Instructions

1. 1 Melt butter in a large saucepan over low heat.
2. 2 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.
3. 3 Stir in crispy rice cereal until well coated.
4. 4 Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.
5. 5 Cut into 2-inch squares when cool.

By ShanaLee

Ingredients

• ✓ miniature marshmallow
• banana
• semisweet chocolate chip

Instructions

1. 1 Preheat the grill for high heat.
2. 2 Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
3. 3 Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
4. 4 Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
5. 5 Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

By Toni Boncella Blyth

Ingredients

• ✓ miniature marshmallow
• peppermint candy cane
• semisweet chocolate chip
• plastic spoon

Instructions

1. 1 Line a baking sheet with parchment paper. Spread crushed candy canes and marshmallows on 2 plates.
2. 2 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip plastic spoons into the melted chocolate, covering the base completely, then cover with candy cane bits or mini marshmallows. Arrange on the parchment paper and freeze until set, about 15 minutes.

By juicycouturecook99

Ingredients

• ✓ miniature marshmallow
• honey corn and oat cereal
• graham cookie
• semisweet chocolate chip

Instructions

1. 1 Combine all ingredients in a large bag and shake to mix. Divide and store in individual baggies for a fast treat.

By Kim

Ingredients

• ✓ miniature marshmallow
• butter
• margarine
• gelatin
• popcorn

Instructions

1. 1 Place marshmallows and butter into a microwave-safe bowl. Microwave on high until marshmallows are puffed, 1 ½ to 2 minutes. Stir in gelatin until well blended.
2. 2 Place popcorn in a large bowl; add marshmallow mixture and toss to coat.
3. 3 Shape warm popcorn mixture with greased or moistened hands into 16 balls.

By Kraft

Ingredients

• ✓ miniature marshmallow
• pineapple
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Gather the ingredients.
2. 2 Combine pineapple and dry pistachio pudding mix in a large bowl. Fold in thawed whipped topping and marshmallows until well mixed.
3. 3 Refrigerate until chilled and serve.

By Margit Wallin

Ingredients

• ✓ miniature marshmallow
• pineapple
• pistachio pudding mix
• pecan
• whipped topping

Instructions

1. 1 Mix pineapple, marshmallows, pudding mix, and pecans together in a bowl; fold in whipped topping. Refrigerate salad until chilled and thickened, about 1 hour.

By sandysue

Ingredients

• ✓ miniature marshmallow
• butter
• water
• vanilla extract
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
6. 6 Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Ingredients

• ✓ miniature marshmallow
• mandarin orange
• pineapple chunk
• sour cream
• maraschino cherry

Instructions

1. 1 Combine oranges, pineapple, marshmallows, sour cream, and cherries together in a large bowl. Chill and serve.

By Tina O'Malley

Ingredients

• ✓ miniature marshmallow
• pineapple tidbit
• mandarin orange
• sour cream
• coconut

Instructions

1. 1 Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

By smviolante

Ingredients

• ✓ miniature marshmallow
• cooking oil
• chow mein noodle
• butter
• jellybean

Instructions

1. 1 Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Place noodles in a large bowl. Combine marshmallows and 3 tablespoons butter in a medium saucepan over medium heat; stir until melted and smooth. Pour marshmallow mixture over noodles; stir until well coated.
3. 3 Rub hands with some butter; form noodle mixture into 6 round balls. Place balls on the prepared baking sheet. Press center of each ball with the back of a teaspoon to make a hollow indentation. Set nests aside until firm.
4. 4 Fill each nest with candies.

By Rosina

Ingredients

• ✓ miniature marshmallow
• rhubarb
• sugar
• strawberry gelatin
• yellow cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Stir rhubarb, marshmallows, sugar, and Jell-O mix together in a large bowl. Spread evenly in the prepared pan. Mix cake batter according to package directions; pour evenly over ingredients in the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a knife around outer edges of cake to loosen; turn out onto a large plate while still hot. Let cake cool before serving.

By saffronbuns

Ingredients

• ✓ miniature marshmallow
• fruit cocktail
• pineapple chunk
• mandarin orange
• sour cream

Instructions

1. 1 Mix fruit cocktail, pineapple chunks, mandarin oranges, and marshmallows together in a large bowl. Add sour cream and stir until fruit is completely coated. Cover and refrigerate for 4 to 8 hours before serving.

By poppy

Ingredients

• ✓ miniature marshmallow
• peanut butter
• butter
• chow mein noodle
• cooking spray
• milk chocolate egg

Instructions

1. 1 Place marshmallows, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5 minutes.
2. 2 Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat.
3. 3 Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

By Jilly

Ingredients

• ✓ miniature marshmallow
• sweet potato
• brown sugar
• allspice
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
4. 4 Drain potatoes and transfer to a baking sheet.
5. 5 Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl. Keep the oven on.
6. 6 Mash sweet potatoes with a potato masher until no large lumps remain. Add brown sugar, allspice, and cinnamon; continue mashing until potatoes are evenly seasoned.
7. 7 Spoon mixture into a casserole dish and spread marshmallows in an even layer over top.
8. 8 Bake in the oven until marshmallows just begin to brown, 10 to 15 minutes. Turn on the broiler and broil for 1 minute.

By Samantha

Ingredients

• ✓ miniature marshmallow
• butter
• semisweet chocolate chip
• coconut
• parchment paper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha