The sweet potato filling melts in your mouth -- not mention the irresistible crunchy brown sugar topping -- making this dish great for everyday cooking and the holidays!

Sensational Sweet Potato Bake

3 pounds (4 medium) sweet potatoes (yams), or 4 (15-ounce) 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 (or cereal of your choice)

1. 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.
2. In small pot or microwave safe dish, cook 4 tablespoons margarine and marshmallow creme, stirring constantly, until margarine is melted and mixture is creamy.
3. 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.
4. In a microwave safe dish, melt remaining 4 tablespoons margarine and brown sugar. Stir in crushed cereal. Sprinkle over sweet potatoes.
5. Bake at 350°F (175°C) for 1 hour.

Makes 10 to 12 servings.

Note: Canned yams sweet potatoes are already cooked.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Lousiana Sweet Potato Commission.