I found this recipe the year I cooked my first Thanksgiving Dinner, I believe it was 1994. For several years, turkey and sweet potatoe puffs were the only things my son Tanner would eat for Thanksgiving dinner. Luckily his palate has expanded. However, it wouldn’t be Thanksgiving without them. (Yes, I usually use Princilla Sweet Potatoes, but any canned sweet potatoes will work!)
Sweet Potato Puffs
2 Cans (40 oz) sweet potatoes
3 egg yolks
1 1/2 tsp salt
1/2 c (1 stick) melted butter
1/3 cup firmly packed brown sugar
4 cups cornflake crumbs
1/2 cup (1 stick) melted butter
26-34 regular marshmallows
Pre-heat oven to 35o degrees when ready to bake.
Mash drained sweet potatoes and combine with egg yolks, salt, 1 stick butter and brown sugar.
Combine cornflake crumbs and 1 stick of melted butter in shallow dish
Line muffin tins with paper cups.
Mold sweet potato mix around marshmallow
Roll in cornflakes.
Poke a finger in top.
Make the puffs ahead of the big day and freeze. Puffs must be frozen before baking.
This is a great dish for Thanksgiving, because you make it ahead of time and place it in the oven after the turkey comes out or if you are lucky enough to have two ovens it can go in before the turkey comes out!