Sweet Potato Marshmallow Puffs

• 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

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.

cold cooked mashed sweet potatoes, egg yolks, salt, butter, marshmallows, cereal, shortening

Taken from www.food.com/recipe/sweet-potato-marshmallow-puffs-78096 (may not work)