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1
Put the cornflake crumbs in a shallow dish or pie pan. Beat the egg with 1 teaspoon water in a small bowl. Set aside.
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2
Combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice and vanilla. Working with your hands, use the mixture to encase each marshmallow, forming a ball. (If the sweet potato mixture seems too soft to hold its shape, stir in some of the crumbs to thicken it.) Dip each ball in the egg wash and then roll in the crumbs. Refrigerate while preparing to fry.
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3
Preheat the oven to 200u00b0. Set a wire rack over newspaper or paper towels to drain the balls after frying.
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4
In a 2-quart saucepan, heat the oil over medium-high heat to 375u00b0.
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5
Fry the balls one or two at a time for 3 to 4 minutes, turning as needed, until lightly browned. Remove with a slotted spoon and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. Serve warm.
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6
***NOTE: To make mashed sweet potatoes, preheat the oven to 375u00b0. Place the sweet potatoes on a baking sheet and bake for 40 minutes, or until tender and easily pierced with the tip of a sharp knife. Allow to cool in their jackets. When cool enough to handle, halve them, scoop out the flesh, and mash it with a fork or potato masher.
