This terrific sweet potato salad makes a festive addition to the holiday table and can be made a day or two ahead.

Holiday Sweet Potato Salad

2 (3-ounce) packages cream cheese, softened

2 cups miniature marshmallows

1 (20-ounce) can crushed pineapple, drain and 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

The reserved juice

1/2 cup granulated sugar

2 cups whipped topping

1. Mix all ingredients, except topping, and spread into a greased 9 x 9 x 2-inch serving dish. Top with the topping. Cover and refrigerate until ready to serve.
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.

Makes 8 to 10 servings.