Whipped Sweet Potato Bake
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 ounces 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
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.
Tip: To make in a microwave oven, 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 www.kraftfoods.com. All rights reserved.
nutrition information per serving
190 calories; 5g total fat; 10mg cholesterol; 80mg sodium; 36g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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