Thanksgiving Recipe – Sweet Potato Puffs

Sweet Potato Puffs

Here is a fun twist on traditional marshmallow-covered sweet potatoes that the whole family will love. Try it tonight, but keep this yummy dish in mind as you are planning your Thanksgiving menu.  There will be no fighting over the marshmallow topping this year, since everyone will get plenty of their favorite part!

Recipe courtesy of the Great Meals in Under 30 Minutes recipe collection.

Ingredients
1 (29-ounce) can sweet potatoes, drained

1/2 cup sugar

5 tablespoons butter, softened

1/2 teaspoon ground nutmeg

8 large marshmallows

2 cups crushed cornflakes

Prep Time: 10 minutes
Baking Time: 15 minutes
Makes 8 servings

Directions
1. Preheat oven to 350F. Grease a 2-quart shallow baking dish.

2. Mash sweet potatoes in a large bowl. Stir in sugar, butter and nutmeg.

3. Shape mixture into 8 balls. Press a marshmallow into each ball. Coat with cornflakes. Arrange in prepared baking dish.

4. Bake until lightly browned, about 10 to 15 minutes.
Per serving: 281 Cal.; 3g Protein; 7g Fat; 52g Carb.; 197mg Sodium; 19mg Chol.; 2g Fiber

Village Tips
*Flatten the bottom of each puff lightly before placing in the baking dish. The puffs will be more stable while baking and for serving.

*For a casserole presentation, add 1/4 to 1/2 cup milk while mashing the sweet potatoes. Spoon into a greased 9-inch square baking dish. Sprinkle with cornflakes, top with marshmallows and bake as directed for 20 to 30 minutes.

*Sweet potatoes are economical in any form, but fresh sweet potatoes give you a fluffier texture and more nutrients. Compare prices–in the fall and early winter, fresh sweet potatoes may cost less than canned. To cook fresh sweet potatoes: Peel, cut into large pieces and simmer in water to cover until tender, 20 to 25 minutes.

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