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Sweet Potato Puffs




  1. 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.
  2. Immediately drain well; cool slightly.
  3. Mash cooled potatoes.
  4. 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.
  5. 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.
  6. Repeat with remaining sweet potato mixture and marshmallows.
  7. In a medium bowl, combine corn flake crumbs with remaining 1/4 cup butter or margarine.
  8. Roll puffs in buttered crumbs, turning to coat well.
  9. Place on a baking sheet; freeze until solid.
  10. If not baking immediately, place frozen puffs in a plastic freezer container; store up to 2 months.
  11. To bake, heat oven to 350 degrees F.
  12. Bake frozen puffs 20 minutes; serve hot.

Yield: 12 puffs


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