Sweet Potato Puffs
Yield: 12 puffs
- 4 large sweet potatoes, peeled and quartered
- 1/4 cup unsalted butter, 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,
- 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, 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, heat oven to 350 degrees F.
- Bake frozen puffs 20 minutes; serve hot.