Sweet Potato Puffs Recipe
Ingredients
| 4 medium-size sweet potatoes (1 1/2 pounds) | ||
| Margarine | 1 Tablespoon, softened | |
| Sugar | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Dash of ground nutmeg | ||
| Cornflakes | 2 Cup (16 tbs), finley crushed | |
| Vegetable cooking spray | ||
Directions
Place potatoes on center rack in oven.
Bake at 400° for 1 hour or until potatoes yield to pressure.
Let cool to touch.
Peel and discard skin.
Place potato pulp in a medium bowl; mash until smooth.
Add margarine, sugar, 1/4 teaspoon ground cinnamon, and nutmeg, stirring until well blended.
Cover and refrigerate overnight.
Combine cornflakes and 1/4 teaspoon ground cinnamon.
Shape potato mixture into 2-inch balls; roll in crumb mixture.
Place on a baking sheet coated with cooking spray.
Bake at 350° for 25 minutes or until crisp.
Serve hot.
Bake at 400° for 1 hour or until potatoes yield to pressure.
Let cool to touch.
Peel and discard skin.
Place potato pulp in a medium bowl; mash until smooth.
Add margarine, sugar, 1/4 teaspoon ground cinnamon, and nutmeg, stirring until well blended.
Cover and refrigerate overnight.
Combine cornflakes and 1/4 teaspoon ground cinnamon.
Shape potato mixture into 2-inch balls; roll in crumb mixture.
Place on a baking sheet coated with cooking spray.
Bake at 350° for 25 minutes or until crisp.
Serve hot.
Chef
