SENSATIONAL SWEET POTATO BAKE

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!

3 lbs. (4 medium) sweet potatoes (yams), or 4 (15oz.) cans sweet potatoes, drained
8 tbsp. light margarine, divided
1 (13-oz) jar marshmallow creme
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

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.

Preheat oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.

In mixing bowl, beat sweet potatoes, marshmallow mixture, egg, egg whites, sugar, and milk until smooth. Transfer to prepared baking dish.

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 F for 1 hour.

Makes 10 to 12 servings

Per serving: CAL 413.2 (18% from fat); FAT 8.597g; PROTEIN 3.409g; CARB 85.03g; CHOL 21.42mg; SODIUM 202mg

Note: Canned yams sweet potatoes are already cooked.

Adapted from source: Holly Clegg, spokesperson for Louisiana Sweet Potato Commission