Mallow Topped Sweet Potato Bake recipe

8 servings

30 JET-PUFFED Marshmallows, divided
1/4 cup (1/2 stick) butter or margarine
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cans (15 ounces each) sweet potatoes, drained

PREHEAT oven to 350 degrees F. Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Place in large bowl of electric mixer.

ADD sweet potatoes; beat with electric mixer on medium speed until well blended. Spoon into lightly greased 1 1/2-quart baking dish; top with remaining marshmallows.

BAKE 15 to 20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned.

Great Substitute:
Prepare as directed, using 3 cups JET-PUFFED Miniature Marshmallows.

Nutritional Information: Calories 230 Total fat 6 g Saturated fat 3 g Cholesterol 15 mg Sodium 320 mg Carbohydrate 41 g Dietary fiber 3 g Sugars 25 g Protein 2 g Vitamin A 350 %DV Vitamin C 25 %DV Calcium 4 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.