Prep 25 mins
Cook 20 mins
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.
- 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
- 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.
These were lovely. Tasted like individual sweet potato casseroles. I bet they would be good rolled in pecans. Did not add the crisco to the cereal in step 5, just rolled the sweet potato balls in the dry corn flake crumbs. As usual, I cut the recipe in half and made six balls. Four are still in the freezer for a future side dish. YUMMY.