Whipped Sweet Potatoes with Coconut Streusel

Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans.

Serves: 12
Serving Size: 1 cup
15 mins Prep time 25 mins Cook time
15 mins Prep time
25 mins Cook time
  • Preheat oven to 350°F. For the Whipped Sweet Potatoes, pierce each potato twice with a fork so excess steam can escape while cooking. Microwave potatoes on HIGH 5 to 10 minutes or until tender, turning potatoes over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Remove skin from potatoes.

  • Place potatoes, brown sugar, cream, butter, vanilla and pumpkin pie spice in large bowl. Beat with electric mixer on medium speed until smooth and fluffy. Spoon mixture into greased 13x9-inch or 3-quart baking dish. Top with marshmallows.

  • For the Streusel, mix flour, brown sugar and pumpkin pie spice in medium bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans and coconut. Sprinkle over top.

  • Bake 25 minutes or until heated through and topping is golden brown.

Cooking tip

Test Kitchen Tips:
• To boil sweet potatoes: Peel and cut potatoes into 2-inch chunks. Place in large saucepan. Add cold water to cover 1 inch over potatoes. Bring to boil. Cover and and cook on medium-low heat 20 to 30 minutes or until tender. Drain.

• To use canned sweet potatoes: Use 2 cans (29 ounces each) sweet potatoes, drained, in place of the fresh sweet potatoes. Continue with Step 2.

Nutrition information

(Amount per serving)

  • 331Calories: 331Cholesterol: 24mg
  • Sodium: 85mgProtein: 4g
  • Total Fat: 15gFiber: 5g
  • Carbohydrate: 45g