This is the casserole that I plan to take to Thanksgiving dinner this year. It is the same recipe that I used last year - or was it the year before?
Prep: 25 min. Total: 1 hour
3 lb. sweet potatoes [about 5 large]
4 oz. softened cream cheese
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 mini marshmallows
Preheat oven to 325 degrees. Place sweet potatoes on microwavable plate. Microwave on HIGH 8 min. Turn potatoes over; continue microwaving 9 - 10 min. or until very tender. Let stand 5 min. Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
Add cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. spoon into 9 inch square baking dish.
Mix cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
Bake 30 to 35 min. or until topping is golden brown and mixture is heated through.
Makes 10 servings, 1/2 cup each.
