- marshmallows. Bake 5-10 minutes longer or just until marshmallows
- begin to puff and brown. Yield: 10 servings.
For a crunchy topping: Omit marshmallows and reduce brown sugar in sweet potato mixture to 1/4 cup. Before baking, combine 3/4 cup all-purpose flour, 3/4 cup packed brown sugar, 3/4 cup chopped pecans and 1/2 cup melted butter in a small bowl. Sprinkle over the mashed sweet potatoes. Bake, uncovered, at 350° for 50-55 minutes or until heated through and topping is browned.
Nutritional Facts: 3/4 cup equals 282 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 227 mg sodium, 50 g carbohydrate, 4 g fiber, 4 g protein.