Nutrition Facts

Serving Size 36 g

(Approx. 36 Servings)

Amount Per Serving

Calories	60	Calories From Fat	10

% Daily Value*

Total Fat 1.5 g	2%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 55 mg	2%

Total Carbohydrate 11 g	4%

Dietary Fiber 0 g	0%

Sugars 6 g

Protein	1 g

Vitamin A 35%	•	Iron 0%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Potato Casserole Dip

Prep Time

1 h 20 m

Cook Time

6 minutes

Total Time

1 h 26 m

Serves

36 People

Ingredients

Recipe makes 36 Servings

1 Lb fresh sweet potatoes

3 cup(s) Kraft Jet-Puffed Miniature Marshmallows

3 2/5 Oz Jell-O Vanilla Instant Pudding Mix

2 Tsp H‑E‑B Ground Cinnamon

1 1/2 cup(s) H‑E‑B Select Ingredients 2% Reduced Fat Milk

8 Oz Kraft Cool Whip Original Whipped Topping

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Instructions

Preheat oven to broil. Line a baking sheet with foil and spray with cooking spray.

Pierce potatoes in several places with a fork. Microwave on high for 5 minutes then set aside to cool for 5 minutes.

While potatoes cool, place marshmallows 2 inches apart on prepared sheet pan. Broil 1 to 1-1/2 minutes or until lightly toasted. Remove from oven and allow to cool.

Cut potatoes lengthwise in half and scoop flesh into a large bowl. Using a mixer, beat until smooth then add dry pudding mix, cinnamon, and milk and beat for 2 minutes.

Gently stir in Cool Whip and 1/2 the marshmallows. Refrigerate for 1 hour.

To serve, spoon dip into a serving bowl and top with remaining marshmallows.