Cooking Directions

• Heat the oven to 350°F.
• Spray a 1 1/2-quart casserole with vegetable cooking spray.
• Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows.
• Bake for 20 minutes or until heated through and marshmallows are golden brown.

Ingredients

• 1 can (40 ounces) cut canned sweet potato in heavy syrup, drained
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon ground ginger
• 0.75 cup Swanson® Chicken Broth
• 2 cups miniature marshmallows