Sweet Potato Volcanoes

These fun volcanoes bring new life to traditional sweet potatoes.

Serves: 9Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 9

Ingredients

  • 1 can (29 oz.) syrup-packed sweet potatoes, drained
  • 1/2 teaspoon ground cinnamon
  • 9 miniature marshmallows
  • 3 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten

Directions

  • Heat oven to 425°F. Line baking sheet with parchment paper; trace nine 2½” circles onto parchment paper; turn paper over onto baking sheet.
  • In large bowl, mash all ingredients except marshmallows with potato masher or on low speed of mixer until smooth.
  • Place sweet potato mixture in large resealable bag; tie off bag with a twist tie so that it resembles a triangular piping bag. Hold bag at top with one hand and cut ¾” off bottom of bag with scissors using the other hand.
  • Squeeze sweet potato mixture into 2½” circles. Continue squeezing and tapering sweet potato mound until it is about 2” high. Repeat to form 9 volcanoes.
  • Bake 15 minutes. Remove from oven. Push marshmallow gently into top of volcano. Return to oven and bake 3 to 4 minutes longer or until marshmallows brown and begin to melt.
  • Let stand a few minutes before transferring to serving plate (use a thin, flat server to lift them from baking sheet to serving plate to dinner plate).

Recipe Information

Serves: 9

Ingredients

  • 1 can (29 oz.) syrup-packed sweet potatoes, drained
  • 1/2 teaspoon ground cinnamon
  • 9 miniature marshmallows
  • 3 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten

Directions

  • Heat oven to 425°F. Line baking sheet with parchment paper; trace nine 2½” circles onto parchment paper; turn paper over onto baking sheet.
  • In large bowl, mash all ingredients except marshmallows with potato masher or on low speed of mixer until smooth.
  • Place sweet potato mixture in large resealable bag; tie off bag with a twist tie so that it resembles a triangular piping bag. Hold bag at top with one hand and cut ¾” off bottom of bag with scissors using the other hand.
  • Squeeze sweet potato mixture into 2½” circles. Continue squeezing and tapering sweet potato mound until it is about 2” high. Repeat to form 9 volcanoes.
  • Bake 15 minutes. Remove from oven. Push marshmallow gently into top of volcano. Return to oven and bake 3 to 4 minutes longer or until marshmallows brown and begin to melt.
  • Let stand a few minutes before transferring to serving plate (use a thin, flat server to lift them from baking sheet to serving plate to dinner plate).

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat5g
Saturated Fat2.5g
Cholesterol35mg
Sodium105mg
Total Carbohydrate29g
Dietary Fiber3g
Sugars9g
Protein2g