Sweet Potato Marshmallow Puffs |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I usually make these when I have left over mashed sweet potatoes, there quick as you can just make them up and stick them in a freezer bag until ready to use. Plan ahead, as these have to be frozen before baking. Ingredients:
4 cups cold cooked mashed sweet potatoes |
2 egg yolks (use egg yolks only if no eggs were added to the sweet potatoes before) |
1 teaspoon salt |
1/4 cup butter, melted |
12 large marshmallows |
4 cups crushed cereal, flakes (corn flakes is good) |
1/2 cup crisco shortening, melted |
Directions:
1. In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly.
2. Divide into 12 portions (each portion will be about 1/3 cup).
3. Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
4. Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking).
5. In a bowl, combine the cereal flakes and the melted Crisco shortening.
6. Roll the potato balls in the cereal flakes.
7. Place the coated sweet potato balls on a cookie sheet and freeze.
8. When ready to bake, remove the balls from the freezer.
9. Place in a shallow greased baking dish.
10. Bake in a 350 degree oven, for about 20 minutes.
11. Do not defrost the puffs before baking.
12. Note* the puffs must be frozen before baing.
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