The sweet potato filling
melts in your mouth with the crunchy brown sugar topping. Great
for everyday cooking and the holidays! Don’t save for the
holidays, it is great with pork dishes year round!
Sensational Sweet Potato
Bake
- 3 pounds (4 medium) sweet potatoes (yams),
or 4 (15ounce) cans sweet potatoes, drained
- 8 tablespoons light margarine, divided
use
- 1 (13-ounce) jar marshmallow creme
- 1 large egg
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup skim milk
- 1/2 cup packed light brown sugar
- 2 cups crushed Crispix (cereal of your
choice)
- In a large pot, cover sweet potatoes with
water and bring to a boil. Boil for 45 minutes or until potatoes
are tender; drain and cool slightly. Peel potatoes and cut into
chunks; set aside.
- In small pot or microwave safe dish, cook
4 tablespoons margarine and marshmallow creme, stirring constantly,
until margarine is melted and mixture is creamy.
- In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until smooth. Transfer
to 3-quart baking dish coated with nonstick cooking spray.
- In a microwave safe dish, melt remaining
4 tablespoons margarine and brown sugar. Stir in crushed cereal.
Sprinkle over sweet potatoes. Bake at 350 degrees F. for 1 hour.
Makes 10 to 12 servings.
Note: Canned yams sweet potatoes are already
cooked.
Per serving: CAL 413.2 (18% from fat);
FAT 8.597g; PROTEIN 3.409g; CARB 85.03g; CHOL 21.42mg; SODIUM
202mg
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy of Lousiana Sweet Potato Commission.
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