This mashed sweet potato and cream cheese salad with crushed pineapple, miniature marshmallows and chopped nuts and a fluffy whipped topping makes a wonderful addition to the holiday table.

Holiday Sweet Potato Salad

Salad:

2 (3-ounce) packages cream cheese, softened

2 cups miniature marshmallows

1 (20-ounce) can crushed pineapple, drain & reserve juice

2 cups cooked mashed sweet potatoes

1/2 cup granulated sugar

1/2 cup finely chopped nuts

 

Topping:

2 tablespoons butter

2 tablespoons all-purpose flour

Reserved pineapple juice

1/2 cup granulated sugar

2 cups whipped topping

1. For Salad: Mix all ingredients, except topping, and spread into a greased 9 x 9 x 2-inch serving dish.
2. For Topping: In a small saucepan melt butter, stir in flour and cook for 1 minute, stirring constantly. Add reserved juice and sugar. Cook until thickened.
3. Cool and fold in the whipped topping. Spread over potato mixture.
4. Cover and refrigerate until ready to serve.

Makes 8 to 10 servings.