Sweet Potato Puffs

• 4 (about 3 pounds) large sweet potatoes
• 2 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 24 mini marshmallows
• 2 cups crushed cornflakes

1. Prick sweet potatoes several times with a fork, place in a baking pan, and bake at 350u0b0 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 450u0b0 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 450u0b0 for 12 minutes or until lightly browned.

sweet potatoes, egg yolks, ground cinnamon, ground nutmeg, salt, marshmallows, cornflakes

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