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~Sweet Potato Puffs~




Source of Recipe


Unknown


List of Ingredients




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



Recipe



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°F. Bake frozen puffs 20 minutes; serve hot. Makes 12 puffs.