Whipped Sweet Potato Bake Recipe Makes Thanksgiving Even Sweeter
by Mary Fischer
Can you believe Thanksgiving is only a week away? I don't know about you, but I'm definitely ready to bust out the leggings and indulge in all sorts of yummy side dishes (and of course the bird) on turkey day.
And while I've never actually made this before, I'm thinking of adding this Whipped Sweet Potato Bake recipe from Kraft into the mix this year -- because why not?!?
Ok, so there are definitely healthier ways to go about preparing sweet potatoes -- but who can resist the marshmallows on the top of this delicious, gooey, perfect creation?
I'm not even going to bother with the "I'll have to work out for hours to burn off a scoop of this stuff" excuse. Even if that's the case, the extra sweat session will be more than worth it to savor this Thanksgiving treat.
Whipped Sweet Potato Bake
3 cans (15-oz. each) sweet potatoes, drained
1/4 cup butter or margarine
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
3 cups miniature marshmallows
Heat oven to 350. Beat potatoes, butter, and spices with mixer until blended.
Spoon into 1 1/2-quart casserole sprayed with cooking spray; top with marshmallows.
Bake 15 to 20 minutes or until potato mixture is heated through and marshmallows are lightly brown.
What dish do you most look forward to during the holidays?