• Tommy Centola

Sweet Potato Puffs

This week, I want to share a couple of side dishes. Today's features sweet potatoes. This is a great dish to make ahead of time before you cook them.


4 large sweet potatoes (2 pounds), peeled and quartered

water

1/2 cup unsalted butter, melted. separated

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 cornflake crumbs


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 and mash. In a medium bowl, combine mashed sweet potatoes, 1/4 cup melted butter, salt, brown sugar, nutmeg, cinnamon, and egg yolks. If mixture is too soft to shape, refrigerate until chilled. Flatten 1/3 cup of the sweet potato mixture into a 3-inch circle; place marshmallow in the 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 cornflake crumbs with remaining 1/4 cup melted butter. Roll puffs in buttered crumbs, Turing to coat well. Place on baking sheet; freeze until sold. (Frozen puffs can also be transferred to a plastic container and stored up to 2 months.) To Bake, preheat oven to 350℉. Bake frozen puffs 20 minutes, serve hot.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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