MOM'S SWEET POTATO CASSEROLE

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Mom's Sweet Potato Casserole image

This recipe is originally from a Kraft advertisement in a holiday magazine last year. I tried it and loved it. Enjoy!

Provided by BellaKitten

Categories     Yam/Sweet Potato

Time 1h

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 8

3 lbs sweet potatoes (about 5 large)
4 ounces Philadelphia Cream Cheese, softened
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups post selects cranberry almond crunch cereal, crushed
2 tablespoons butter, melted
1 1/2 cups jet-puffed miniature marshmallows

Steps:

  • PREHEAT oven to 325°F Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 minute Turn potatoes over; continue microwaving 9 to 10 minute or until very tender. Let stand 5 minute Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
  • ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish.
  • MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
  • BAKE 30 to 35 minute or until topping is golden brown and mixture is heated through.
  • **Note**.
  • Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with streusel topping and bake as directed.

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