Cranberry Almond Crunch Mom’s Best Sweet Potato Casserole

Cranberry Almond Crunch Mom’s Best Sweet Potato Casserole in a white bowl with a spoon on the side.
Prep Time Icon

Prep Time:

25 min

Cook Time Icon

Total Time:

60 min

Servings Icon


10 Servings


  • 3 lb. (1.5 kg) sweet potatoes (about 5 large)
  • 125 g (1/2 of 250-g pkg.) cream cheese, softened
  • 3 Tbsp. brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 cups Post Cranberry Almond Crunch cereal, crushed
  • 2 Tbsp. butter, melted
  • 1-1/2 cups miniature marshmallows


  1. Preheat oven to 325°F. Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 min. Turn potatoes over; continue microwaving 9 to 10 min. or until very tender. Let stand 5 min. Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
  2. Add cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch (23 cm) square glass baking dish.
  3. Mix cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
  4. Bake 30 to 35 min. or until topping is golden brown and mixture is heated through.