 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Ingredients:
3 lb sweet potatoes (about 5 large) |
4 oz cream cheese, softened |
3 tbsp brown sugar |
1 tsp ground cinnamon |
1/4 tsp ground nutmeg |
2 cups post selects cranberry almond crunch cereal, crushed |
2 tbsp butter, melted |
1 1/2 cups miniature marshmallows |
Directions:
1. Place sweet potatoes on microwaveable plate. Microwave on high 8 minutes. Turn potatoes over; continue microwaving 9-10 minutes or until very tender. Let stand 5 minutes. Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
2. Add cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into a 9 inch square baking dish.
3. Mix cereal and butte in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
4. Bake at 350 degrees for 30-35 minutes or until topping is golden brown and mixture is heated through.
|
|