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Whipped Sweet Potato Bake

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Rating: 3   Reviews: 6 See Reviews
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  10 servings (1/2 cup each)
This favorite stems from the Southern tradition of substituting the original Northern pumpkin dish with Southern-growing sweet potatoes, and some added Southern sweetness.
3 cans (15 oz. each) sweet potatoes, drained
1/4 cup  (1/2 stick) butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 cups  Jet-Puffed Miniature Marshmallows
Whipped Sweet Potato Bake Recipe at
Heat oven to 350 degrees F. Beat sweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended.

Spoon into lightly greased 1-1/2-quart casserole dish; top with marshmallows.

Bake 15 to 20 minutes or until mixture is heated through and marshmallows are lightly browned.

Microwave Directions: Mix all ingredients except marshmallows as directed. Spoon into lightly greased microwaveable 1-1/2-quart baking dish or bowl. Microwave on high 8 to 10 minutes or until heated through, stirring after 5 minutes. Top with marshmallows; let stand 2 to 3 minutes or until marshmallows begin to melt.

Recipe reprinted by permission of All rights reserved.
Date Added: 10/30/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Casseroles
 30-Minute Thanksgiving Sides
 Southern Accent: Sweet Potato Sides
Nutrition Facts per Serving
Yield:   10 servings (1/2 cup each)
Calories: 190
Fat. Total: 5g
Fiber: 3g
Carbohydrates, Total: 36g
Sodium: 80mg
% Cal. from Fat: 24%
Cholesterol: 10mg
Protein: 2g
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Laura, NY Reviewed: 11/22/2009
I made this last year for Thanksgiving and have come back for seconds. This dish was such a hit there was nothing left for leftovers. it is creamy and sweet. I add a little cream (or half n half) for a smoother texture.
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