“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.”
READY IN:
45mins
YIELD:
12 puffs
UNITS:
US

Ingredients Nutrition

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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