Recipe for Sweet Potato Puffs
Sweet Potatoes


    Sweet Potato Puffs

    4 large sweet potatoes, peeled and quartered
    1/4 cup unsalted butter or margarine, melted
    1/2 teaspoon salt
    2 tablespoons light brown sugar
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    2 egg yolks, slightly beaten
    12 large marshmallows
    2 cups corn flake crumbs
    1/4 cup unsalted butter or margarine, melted

    Place sweet potatoes in a heavy 5- to 6-quart saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer until potatoes are very tender, 20 minutes. Immediately drain well; cool slightly.

    Mash cooled potatoes. In a medium bowl, combined mashed sweet potatoes, 1/4 cup butter or margarine, salt, brown sugar, nutmeg, cinnamon and egg yolks. If mixture is too soft to shape, refrigerate until chilled. Flatten 1/3 cup sweet potato mixture into a 3-inch circle; place a marshmallow in center. Gather sweet potato mixture around marshmallow to enclose, leaving a small hole at top. Set aside. Repeat with remaining sweet potato mixture and marshmallows.

    In a medium bowl, combine corn flake crumbs with remaining 1/4 cup butter or margarine. Roll puffs in buttered crumbs, turning to coat well. Place on a baking sheet; freeze until solid. If not baking immediately, place frozen puffs in a plastic freezer container; store up to 2 months.

    To bake, preheat oven to 350 degrees F. Bake frozen puffs 20 minutes; serve hot.

    Makes 12 puffs.