Recipe for...Sweet Potato Puffs


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Sweet Potato Puffs This recipe is rated : 0 Recipe Ingredients 4 large sweet potatoes, peeled and quartered 1/4 cup unsalted butter or margarine, melted 1/2 teaspoon salt 2 tablespoons light brown sugar 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 egg yolks, slightly beaten 12 large marshmallows 2 cups corn flake crumbs 1/4 cup unsalted butter or margarine, melted Cooking Procedures Place sweet potatoes in a heavy 5- to 6-quart saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer until potatoes are very tender, 20 minutes. Immediately drain well; cool slightly. Mash cooled potatoes. In a medium bowl, combined mashed sweet potatoes, 1/4 cup butter or margarine, salt, brown sugar, nutmeg, cinnamon and egg yolks. If mixture is too soft to shape, refrigerate until chilled. Flatten 1/3 cup sweet potato mixture into a 3-inch circle; place a marshmallow in center. Gather sweet potato mixture around marshmallow to enclose, leaving a small hole at top. Set aside. Repeat with remaining sweet potato mixture and marshmallows. In a medium bowl, combine corn flake crumbs with remaining 1/4 cup butter or margarine. Roll puffs in buttered crumbs, turning to coat well. Place on a baking sheet; freeze until solid. If not baking immediately, place frozen puffs in a plastic freezer container; store up to 2 months. To bake, preheat oven to 350 degrees F. Bake frozen puffs 20 minutes; serve hot. Makes 12 puffs.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ups all three of them very nourishing. You may use for them either broth or water, just as your judgment leads soups made you to do. If broth, scraps of meat left over, or of Pulse - a ham bone, will be sufficient for it ; but water will serve as well. It seems to me, therefore, that I might introduce the water soups here rather then later, since the best tasting of them are made of vegetables. To begin with I have to give you two different recipes for an excellent foundation of a water
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