SWEET POTATO MARSHMALLOW PUFFS
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.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 45m
Yield 12 puffs
Number Of Ingredients 7
Steps:
- In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly.
- Divide into 12 portions (each portion will be about 1/3 cup).
- Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
- 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).
- In a bowl, combine the cereal flakes and the melted Crisco shortening.
- Roll the potato balls in the cereal flakes.
- Place the coated sweet potato balls on a cookie sheet and freeze.
- When ready to bake, remove the balls from the freezer.
- Place in a shallow greased baking dish.
- Bake in a 350 degree oven, for about 20 minutes.
- Do not defrost the puffs before baking.
- Note* the puffs must be frozen before baing.
Nutrition Facts : Calories 223, Fat 13.2, SaturatedFat 4.9, Cholesterol 41.6, Sodium 257.4, Carbohydrate 25.2, Fiber 2.7, Sugar 10.3, Protein 2.1
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