Flavoured with a bit of ginger and adorned with marshmallows, this classic side will be a definite hit on your holiday table.
What do I need ?
Original recipe yields 10 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.
5 large sweet potatoes (3 lb./1.5 kg)
3 Tbsp. non-hydrogenated margarine
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 cups Jet-Puffed Miniature Marshmallows
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How do I make it ?
Preheat oven to 350°F. Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 min. Turn potatoes over; continue microwaving 9 to 10 min. or until very tender. Let stand 5 min. Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
Beat sweet potatoes, margarine, cinnamon, ginger and nutmeg in medium bowl with electric mixer on medium speed until well blended. Spoon into lightly greased 9-inch square baking dish; top with marshmallows.
Bake 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.
Kraft Kitchen Tips!
Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with marshmallows and bake as directed.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 65 mg
Carbohydrate 35 g
Fibre 3 g
Sugars 20 g
Protein 2 g
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.