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white bowl filled with sweet potato fluff
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5 from 30 votes

Sweet Potato Fluff

This sweet potato fluff is a fun twist on a holiday classic side dish. If you love sweet potatoes then this is the recipe for you.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 410kcal
Author: Wendy

Equipment

  • Large bowl
  • small bowl
  • hand mixer

Ingredients

  • 3.4 ounces vanilla instant pudding
  • ½ teaspoon ground cinnamon
  • ¾ cup milk
  • 8 ounces cream cheese room temperature
  • 15 ounces sweet potatoes with syrup or yams
  • 8 ounces frozen whipped topping thawed
  • 2 cups miniature marshmallows
  • 1 cup pecans or walnuts, chopped

Instructions

  • In a large mixing bowl, beat the vanilla instant pudding, pumpkin pie spice, and milk for 3 minutes.
  • In a separate bowl, beat the cream cheese until fluffy, about 3 minutes. Add the sweet potatoes and beat, scraping down as needed, until combined.
  • Combine the pudding mixture with the cream cheese mixture until blended. Fold in the whipped topping.
  • Fold in the marshmallows and nuts.
  • Serve topped with additional whipped topping and nuts, if desired.

Notes

  • Make sure the cream cheese is softened, otherwise it will not blend up creamy.
  • Fold in the whipped cream gently to prevent it from going flat.
  • You can use fresh sweet potatoes, just bake until fully softened. Then allow the potatoes to fully cool. I would also add a little sugar to make sure they are sweet for this fluff.

Nutrition

Serving: 1Serving | Calories: 410kcal | Carbohydrates: 47g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 209mg | Potassium: 588mg | Fiber: 4g | Sugar: 26g | Vitamin A: 519IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 1mg