Sweet Potato Puff

• 4 large sweet potatoes, peeled and quarters (2 lb.)
• 1/4 c. melted butter
• 1/2 tsp. salt
• 1 tsp. ground nutmeg
• 2 egg yolks, slightly beaten
• 2 c. corn flake crumbs
• 2 Tbsp. light brown sugar
• 1 tsp. ground cinnamon
• 12 large marshmallows
• 1/4 c. melted butter

1. Cook potatoes approximately 20 minutes, drain and cool slightly.
2. Mash potatoes and add 1/4 cup butter, salt, sugar, spices and egg yolks.
3. Refrigerate to chill thoroughly.
4. Flatten 1/3 cup of mixture into a 3-inch circle.
5. Place a marshmallow in center.
6. Gather potato around marshmallow to enclose, leaving a small hole on top.
7. Set aside and repeat until you have 12 puffs. In a separate bowl, combine crumbs and 1/4 cup melted butter. Roll puffs in buttered crumbs, coating well.
8. Place puffs on a cookie sheet and freeze until solid.
9. Remove from freezer and bake frozen puffs for 20 minutes at 350u0b0.

sweet potatoes, butter, salt, ground nutmeg, egg yolks, corn flake crumbs, light brown sugar, ground cinnamon, marshmallows, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318306 (may not work)