Friday, April 18, 2008

Mallow-Whipped Sweet Potatoes


  • Two 23-ounce cans sweet potatoes, well drained
  • 6 tablespoons butter, melted
  • 3 tablespoons firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt to taste
  • 2 cups miniature marshmallows
  • 2 cups Kellogg’s Rice Krispies


Preheat oven to 350 degrees. Lightly coat a 10 x 6 x 2-inch (1½-quart) glass baking dish with nonstick cooking spray. Set aside. Combine the sweet potatoes with ¼ cup of the melted butter along with 2 tablespoons of the brown sugar, cinnamon, nutmeg, and salt to taste in a medium mixing bowl. Using a wooden spoon, beat until very well blended. Stir in 1 cup of the marshmallows. Transfer the mixture to the prepared baking dish, smoothing out the top with a spatula. Place the remaining 1 cup marshmallows over the top. Combine the remaining 2 tablespoons melted butter and brown sugar with the Rice Krispies, tossing to coat well. Sprinkle the cereal mixture over the marshmallows. Bake in the preheated oven for about 20 minutes, or until potatoes are very hot and topping is golden brown. Remove from oven and serve immediately. Serves 8

**Note~Rice Krispies can be replaced with lightly crushed Cracklin’ Oat Bran for a different texture and flavor.**

**Thoughts~I would use this recipe again, as it was good, but I would also like to search for another sweet potato recipe.**

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