Gooey marshmallows top a cinnamon-seasoned sweet potato purée for a delicious side dish that pairs perfectly with ham or turkey.
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Ingredients
- 1 can (40 ounces) cut canned sweet potato in heavy syrup, drained
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 3/4 cup Swanson® Chicken Broth or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 2 cups miniature marshmallows
Instructions
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Step 1
Heat the oven to 350°F.
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Step 2
Spray a 1 1/2-quart casserole with vegetable cooking spray.
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Step 3
Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows.
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Step 4
Bake for 20 minutes or until heated through and marshmallows are golden brown.
