Divine Salads & Side Dishes

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Holiday Sweet Potatoes

  • 4 large sweet potatoes, peeled, cooked* and cut into chunks or1 40-oz. can sweet potatoes, well drained
  • 1 8-oz. can pineapple chunks, well drained
  • 1/4 tsp. ground cinnamon
  • 1 Jar (7 1/2oz) Marshmallow Fluff
  • 1/4 c. butter or margarine
  • 1 c. coarsely chopped walnuts

Heat oven to 325 F. Arrange sweet potatoes and pineapple in a shallow 2-quart baking dish; sprinkle with cinnamon. In a small saucepan combine Marshmallow Fluff and butter or margarine. Heat to boiling over high heat, stirring constantly. Pour over sweet potatoes; sprinkle with walnuts. Bake 15 to 20 minutes or until hot and bubbly. Makes 6 to 8 servings.

* To cook sweet potatoes quickly, arrange them on microwave-safe plate, cover with plastic wrap and cook on HIGH 10 to 12 minutes or until tender.

Sweet Potato Souffle

  • 2 29-oz. cans sweet potatoes, drained
  • 3 eggs, beaten
  • 1/4 c. milk, warmed
  • 2 T. butter or margarine, melted
  • 1/2 tsp. salt
  • 1 7 1/2 oz. jar Marshmallow Fluff

Heat oven to 425F. Lightly grease a 2 1/2 quart souffle dish or casserole; set aside. In a large bowl with mixer at medium speed, beat sweet potatoes until smooth. Beat in eggs, milk, butter, salt and one-third of the Fluff. Pile into the souffle dish and bake 20 minutes. Remove from oven. Turn heat to 550F. Spread remaining Fluff over top of sweet potatoes, spreading to the edges. Return to oven for 5 to 7 minutes more or until top is puffed and lightly browned. Makes 6 to 8 servings.

Molded Fruit Salad

  • 1 3-oz.package fruit-flavored gelatin
  • 2 c. hot water
  • 1/2 c. Marshmallow Fluff
  • 1 1/2 c. drained diced mixed fruit

Dissolve gelatin in hot water; stir in Fluff. Mix thoroughly, then chill until thickened and mounds when dropped from a spoon. Fold in fruit and turn into individual molds or custard  cups. Chill until firm. Makes 6 servings.

Frozen Fruit Salad

  • 1 c. heavy cream
  • 1 c. Marshmallow Fluff
  • 1 3-oz.package cream cheese, softened
  • 1/4 c. mayonnaise
  • 1 c. canned fruit cocktail, drained
  • 1/2 c. seedless grapes
  • 1/2 c. sliced strawberries
  • 1/2 c. sliced bananas
  • 1/2 c. diced pineapple chopped

Stir 1/4 c. heavy cream into Fluff. Blend in cheese and mayonnaise. Whip remaining cream and fold into Fluff mixture. Add fruits. Turn into a quart melon mold or tray and freeze. Makes 8 servings.