Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans.
15m
PREP TIME
25m
COOK TIME
331
CALORIES
13
INGREDIENTS
Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans.
15m
PREP TIME
25m
COOK TIME
331
CALORIES
13
INGREDIENTS
Ingredients 12 (1 cup) Servings
- 3 pounds sweet potatoes, (about 6)
- 1/2 cup packed brown sugar
-
1/2
cup
heavy cream
![substitution]( "substitution")
Substitutions available
- evaporated milk
- 2 tablespoons cold butter
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 2 teaspoons McCormick® Pumpkin Pie Spice
- 1 cup miniature marshmallows
- Step2
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon McCormick® Pumpkin Pie Spice
- 2 tablespoons butter
- 1 cup chopped pecans
- 1/2 cup flaked coconut
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 Bake 25 minutes or until heated through and topping is golden brown.
NUTRITION INFORMATION
(per Serving)
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