Debbie's Marshmallow Whipped Sweet Potatoes

Excellent side dish for Thanksgiving! Courtesy of my sister in law, Debbie. Thank you for my first taste of sweet potatoes.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 1/2 quart dish

Ingredients

• 2 (23 ounce) cans sweet potatoes, well drained (or yams)
• 4  tablespoons butter, melted
• 3  tablespoons brown sugar, firmly packed (I use the Splenda blend)
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 2  cups miniature marshmallows

Directions

1. Preheat the oven to 350 degrees.
2. Lightly coat a 10 x 6 x 2 inch (1 1/2 quart) glass baking dish with nonstick cooking spray and set aside.
3. Combine the sweet potatoes with 1/4 cup of the melted butter along with the brown sugar, cinnamon, nutmeg and salt in a mixing bowl and beat until very well blended.
4. Add 1 cup of the marshmallows and blend.
5. Transfer the mixture to the baking dish smoothing out the top with a spatula.
6. Put the remaining marshmallows over the top.
7. Bake for about 20 minutes or until the potatoes are very hot and the topping is golden brown.
8. Remove from oven and serve immediately.