The Great Recipe Site

This easy to make sweet potato recipe side dish is a great addition to your Thanksgiving dinner and can be made a day ahead or up to 6 weeks ahead and frozen for later use.

8 servings  

Ingredients

2 (23 ounce) cans sweet potatoes
6 tablespoons margarine or butter, softened, divided
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups miniature marshmallows, divided
2 cups KELLOGG’S® RICE KRISPIES® cereal
3 tablespoons firmly packed brown sugar

Directions

1. Combine sweet potatoes, 4 tablespoons of the margarine, salt and spices.
2. Beat until smooth. Stir in 1 cup of the marshmallows. Spread in 10 x 6 x 2-inch (1 1/2-quart) glass baking dish coated with cooking spray, or individual dishes. Top with remaining marshmallows.
3. Melt remaining margarine. Combine with KELLOGG’S® RICE KRISPIES® cereal and brown sugar. Sprinkle over marshmallows.
4. Bake at 350 degrees F about 20 minutes or until hot and cereal is golden brown. Serve hot.

Notes

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container.

To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

by: KELLOGG’S® RICE KRISPIES®