Sweet potatoes made into puffs


November 22, 2006|By Julie Rothman | Julie Rothman,Special to the Sun

Shirley Doran of Queenstown was looking for a recipe that her mother used to make Sweet-Potato Puffs. They had a marshmallow in the center surrounded by mashed sweet potatoes, and they were rolled in corn flakes and fried.

Rosalie Baer of Salem, Ore., sent in a recipe that she has used since the 1950s. Her puffs are baked rather than fried, which appealed to me for health reasons. Also, why mess with the deep fryer when oven baking can produce equally good results?

Be sure the mashed sweet potatoes are completely cool before you try to form the balls. The process can get a bit messy, but once the balls are frozen you can reshape them a little. These tasty treats are a nice twist on the more familiar holiday classic of mashed sweet potatoes topped with marshmallows. Kids and grown-ups alike are sure to enjoy them.

Sweet-Potato Puffs

4 cups cold (cooked) mashed sweet potatoes

2 egg yolks

1 teaspoon salt

1/4 cup butter, melted

12 marshmallows

4 cups crushed cereal flakes

1/2 cup shortening, melted

Combine the cold mashed sweet potatoes with the egg yolks, salt and butter. Mix thoroughly. Divide into 12 portions (each portion will be about 1/3 cup).

Flatten each portion and mold into circle. Place a marshmallow in the center of each portion. Mold potato batter around the marshmallow. Combine the crushed cereal flakes and the shortening. Roll the potato balls in the cereal mixture. Freeze the balls for several hours or longer.

When ready to bake, preheat the oven to 350 degrees. Take the puffs out of the freezer and place on a baking sheet or casserole. Do not defrost the balls before baking. Bake for about 15 to 20 minutes. Serve immediately.

Per serving: 257 calories, 3 grams protein, 13 grams fat, 4 grams saturated fat, 33 grams carbohydrate, 3 grams fiber, 44 milligrams cholesterol, 346 milligrams sodium


Eleanor Coale of Havre de Grace is looking for a recipe for lemon chicken made either in the oven or a slow cooker.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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