Sweet Potato Puffs

Ingredients

• 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

Instructions

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