Louisiana Sweet Potato Commission

The sweet potato filling melts in your mouth with the crunchy brown sugar topping. Great for everyday cooking and the holidays! Don’t save for the holidays, it is great with pork dishes year round!

Instructions:

In a large pot, cover sweet potatoes with water and bring to a boil. Boil for 45 minutes or until potatoes are tender; drain and cool slightly. Peel potatoes and cut into chunks; set aside. In small pot or microwave safe dish, cook 4 tablespoons margarine and marshmallow creme, stirring constantly, until margarine is melted and mixture is creamy. In mixing bowl, beat sweet potatoes, marshmallow mixture, egg, egg whites, sugar, and milk until smooth. Transfer to 3-quart baking dish coated with nonstick cooking spray. In a microwave safe dish, melt remaining 4 tablespoons margarine and brown sugar. Stir in crushed cereal. Sprinkle over sweet potatoes. Bake at 350 degrees for 1 hour. Makes 10 to 12 servings.

Note: Canned yams are sweet potatoes are already cooked.

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.