Sweet
Potato Puffs
1 (29-ounce) can sweet potatoes, drained
1/2 cup sugar
5 tablespoons butter, softened
1/2 teaspoon ground nutmeg
8 large marshmallows
2 cups crushed cornflakes
Preheat oven to 350F. Grease a 2-quart shallow baking dish.
Mash sweet potatoes in a large bowl. Stir in sugar, butter and nutmeg. Shape
mixture into 8 balls. Press a marshmallow into each ball. Coat with corn flakes.
Flatten the bottom of each puff slightly. Arrange in prepared baking dish.
Bake until lightly browned, about 10 to 15 minutes.
For a casserole presentation, add 1/4 cup milk while mashing the sweet
potatoes. Spoon into a greased 9-inch square baking dish. Sprinkle with cornflakes,
top with marshmallows and bake as directed for 20 to 30 minutes.
Fresh sweet potatoes
give you a fluffier texture and more nutrients. To cook fresh sweet
potatoes: Peel,
cut into large pieces and simmer in water to cover until tender, 20 to 25
minutes.
