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Mom's Best Sweet Potato Casserole

Prep Time:
25 min

Total Time:
1 hr

Makes:
10

3 lb. (1.5 kg) sweet potatoes (about 5 large)

125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened

3 Tbsp. brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 cups whole grain cereal flakes with cranberries and almonds, crushed

2 Tbsp. butter, melted

1-1/2 cups JET-PUFFED Miniature Marshmallows

PREHEAT oven to 325°F. Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 min. Turn potatoes over; continue microwaving 9 to 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 glass 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.

Kraft Kitchens Tips

Make Ahead

Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with streusel topping and bake as directed.

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