SweetPotatoDip.jpeg
SweetPotatoDip.jpeg
Sweet Potato Dip
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Recipe - FAIRWAY MARKET OF 86TH STREET
SweetPotatoDip.jpeg
Sweet Potato Dip
Prep Time20 Minutes
0
Cook Time60 Minutes
svg/info/recipe-calories Created with Sketch. Calories60
Ingredients
1 lb. sweet potatoes (about 2)
3 cups JET-PUFFED Miniature Marshmallows
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 tsp. ground cinnamon
1-1/2 cups milk
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
Directions
  1. HEAT broiler.
  2. PIERCE potatoes in several places with fork. Microwave on HIGH 5 min.; cool 5 min.
  3. MEANWHILE, place marshmallows, 2 inches apart, on foil-covered baking sheet sprayed with cooking spray. Broil 1 to 1-1/2 min. or until lightly toasted; cool.
  4. CUT potatoes lengthwise in half; scoop flesh into large bowl. Beat with mixer until smooth. Add dry pudding mix, cinnamon and milk; beat 2 min. Gently stir in COOL WHIP and 1/2 the marshmallows.
  5. REFRIGERATE 1 hour.
  6. SPOON dip into serving bowl; top with remaining marshmallows.
20 minutes
Prep Time
60 minutes
Cook Time
0
Servings
svg/info/recipe-calories Created with Sketch.
60
Calories

Shop Ingredients

Makes 0 servings
1 lb. sweet potatoes (about 2)
an image
Sweet Potato, 1 ct, 0.5 Pound
$0.50 avg/ea$0.99/lb
3 cups JET-PUFFED Miniature Marshmallows
an image
Marshmallow Fluff Marshmallow Cream, 16 Ounce
$2.99$0.19/oz
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
an image
Jell-O Vanilla Pudding Snacks, 15.5 Ounce
$3.49$0.23/oz
2 tsp. ground cinnamon
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McCormick Ground Cinnamon, 2.37 Ounce
$3.99$1.68/oz
1-1/2 cups milk
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Organic Valley 2% Reduced Fat Milk, 63.91 Fluid ounce
$5.69$0.09/fl oz
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
an image
Cool Whip Whipped Topping - Original, 226 Gram
$2.99$0.01/g

Directions

  1. HEAT broiler.
  2. PIERCE potatoes in several places with fork. Microwave on HIGH 5 min.; cool 5 min.
  3. MEANWHILE, place marshmallows, 2 inches apart, on foil-covered baking sheet sprayed with cooking spray. Broil 1 to 1-1/2 min. or until lightly toasted; cool.
  4. CUT potatoes lengthwise in half; scoop flesh into large bowl. Beat with mixer until smooth. Add dry pudding mix, cinnamon and milk; beat 2 min. Gently stir in COOL WHIP and 1/2 the marshmallows.
  5. REFRIGERATE 1 hour.
  6. SPOON dip into serving bowl; top with remaining marshmallows.