Peanut Crunch Sweet Potato Casserole

PEANUT CRUNCH SWEET POTATO CASSEROLE

Active Time : 1 Hour 30 Minutes

Total Time : 1 Hour 30 Minutes

Serves : 8

INGREDIENTS

6 6 med = 3-1/2 lb medium sweet potatoes
PAM® Original No-Stick Cooking Spray
1/4 cup Peter Pan® Creamy Peanut Butter
2 tablespoons firmly packed dark brown sugar
1/4 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon pumpkin pie spice or ground cinnamon
2 tablespoons Parkay® Original-stick, cut into small pieces
1/2 cup chopped honey roasted peanuts

DIRECTIONS

Place sweet potatoes in medium saucepan; cover with water. Bring water to boil; reduce heat to simmer and cook 30 to 45 minutes or until tender. Drain; let cool slightly. Peel and mash potatoes.

Preheat oven to 350°F. Spray 2-quart baking dish with cooking spray.

Combine mashed sweet potatoes, peanut butter, brown sugar, cream, salt and spice in medium bowl; beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; dot with Parkay and sprinkle with peanuts.

Bake 30 minutes or until heated through.

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