2 cups Post Cranberry Almond Crunch cereal, crushed
2 Tbsp. butter, melted
1-1/2 cups miniature marshmallows
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.
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.
Mix cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
Bake 30 to 35 min. or until topping is golden brown and mixture is heated through.