Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 1 1/2 pounds sweet potatoes
- 1/4 cup non-fat milk
- 3 Tbsp brown sugar, divided
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup cornflake, crushed
- 1/2 cup sliced almonds
- 2 Tbsp butter, melted
- 1/2 cup miniature marshmallows
Preparation:
1. Preheat the oven to 375°F. Pierce the potatoes with a fork, and bake for about an hour, until a knife is easily inserted into the potatoes. Remove from the oven, and cool until you are able to handle them.
2. Peel the skins off of the potatoes and discard. Place the sweet potatoes in a large mixing bowl. Add the milk, 2 tablespoons of brown sugar, the salt, vanilla, cinnamon, and nutmeg. Whip the potato mixture with a hand mixer until smooth.
3. Melt the butter in a small microwave-safe bowl. Add the cornflakes and almonds, and toss together.
4. Spoon the potato mixture into a casserole dish. Top with alternate rows of the cornflake mixture and marshmallows. Bake an additional 20 minutes, until marshmallows are lightly toasted.
Serves 8
Per Serving Calories 154
