Baked sweet potatoes turn out even sweeter, creamier and more luscious when you add cream cheese, brown sugar and fluffy marshmallows. Try these sweet potatoes as a side dish at your next holiday meal.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
2 Tbsp. brown sugar
25 Jet-Puffed Marshmallows
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How do I make it ?
Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return potatoes to saucepan.
Heat oven to 350°F. Mash potatoes with mixer until creamy. Add milk, cream cheese and sugar; mix well.
Spoon potato mixture into 9-inch square baking dish sprayed with cooking spray; top with marshmallows.
Bake 20 min. or until heated through.
Kraft Kitchen Tips!
Assemble recipe as directed but do not top with marshmallows. Refrigerate up to 24 hours. When ready to serve, top with marshmallows and bake as directed, increasing the baking time if necessary until potato mixture is heated through.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 2 g
Cholesterol 15 mg
Sodium 80 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 16 g
Protein 2 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.