Sweet Potato Puffs – a delicious recipe with sweet potatoes, egg yolks, ground cinnamon, ground nutmeg, salt, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prick sweet potatoes several times with a fork, place in a baking pan, and bake at 350u00b0 for 45 to 60 minutes or until tender. Cool, peel, and place in a large bowl. Mash potatoes to a smooth puree. Stir in egg yolks and next 3 ingredients. Refrigerate 2 hours or until well chilled.
2
Divide sweet potato mixture into 24 portions. Form each into a ball with 1 mini marshmallow in the center. Roll each ball in cornflake crumbs. Place puffs in a lightly greased baking pan. Bake at 450u00b0 for 8 minutes or until lightly browned. Serve immediately.
3
Note: Puffs may be prepared ahead of time and frozen. Place puffs on a wax paper-lined pan, freeze overnight, then store in a resealable plastic bag. To prepare, place frozen puffs in a lightly greased baking pan coated with cooking spray, and bake at 450u00b0 for 12 minutes or until lightly browned.
265
kcal
Calories
6
g
Fat
45
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 (about 3 pounds) large sweet potatoes, 2 egg yolks, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and more.
Yes, Sweet Potato Puffs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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