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Vegetable Recipes

Baked Sweet Potatoes with Marshmallows


Make with PHILADELPHIA Cream Cheese.

What You Need

  • 2 lb. sweet potatoes (about 4), peeled, cubed
  • 1/2 cup hot milk
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
  • 2 Tbsp. brown sugar
  • 25 JET-PUFFED Marshmallows


  1. HEAT oven to 350°F.
  2. COOK potatoes in boiling water in large saucepan 20 min. or until tender; drain.
  3. MASH potatoes. Add milk, cream cheese and sugar; beat until fluffy. Spoon into 9-inch square baking dish sprayed with cooking spray; top with marshmallows.
  4. BAKE 20 min. or until heated through.
Cooking time (duration)

Prep Time: 30 min. | Total Time: 50 min.

Number of servings (yield)

12 servings, 1/2 cup each




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Nutritional Information

Per Serving: 140 calories, 3.5g total fat, 2g saturated fat, 15mg cholesterol, 70mg sodium, 26g carbohydrate, 2g dietary fiber, 18g sugars, 2g protein, 190%DV vitamin A, 15%DV vitamin C, 4%DV calcium, 2%DV iron.

Make Ahead:
Assemble recipe as directed but do not top with marshmallows. Refrigerate up to 24 hours. When ready to serve, top with marshmallows and bake as directed.

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