Old-Fashioned Sweet Potato Puffs Recipe
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These sweet potato puffs are about to become your new go-to! Crispy on the outside, soft on the inside, and full of flavor – they’re perfect as a side or just a snack. Trust me, they’ll totally change how you look at sweet potatoes.
As you make them, you’ll smell that nutmeg and hear them sizzle as they turn golden – it’s like a little preview of the deliciousness coming your way. Each step brings you closer to these little bites of happiness, so grab your ingredients, roll up your sleeves, and let’s make something awesome together!
Ingredients You Will Need
- Sweet Potatoes
- Orange Rind
- Butter
- Sugar
- Brown Sugar
- Salt
- Nutmeg
- Pecans
- Marshmallows
- Egg
- Water
- Corn Flakes
Equipment You May Need
- 9×13 Baking Dish
- Measuring Cups and Spoons
- Grater
- Potato Masher
- Chopper
- Mixing Bowl
- Whisk
- Small Bowl
Frequently Asked Questions
Can I use candied yams for this recipe?
While fresh sweet potatoes are recommended for the best flavor and texture, you can experiment with candied yams. However, the results might differ. Drain them and omit the sugar for best results.
Can I prepare the sweet potato mixture in advance?
Yes, you can prepare the sweet potato mixture a few hours in advance and store it in the refrigerator until you’re ready to assemble and cook the puffs.
Can I freeze the sweet potato puffs before baking them?
Yes, you can freeze the assembled but unbaked sweet potato puffs. When you’re ready to enjoy them, simply bake from frozen, adding a few extra minutes to the baking time.
Can I make mini versions of these puffs for appetizers?
Absolutely! Adjust the size of the puffs to create bite-sized appetizers that are perfect for parties and gatherings. Just be mindful of the cooking time, as smaller puffs may cook faster.
What’s the best way to achieve a crispy exterior for the puffs?
Preheating the baking sheet or using parchment paper on the baking tray can help ensure a crispy exterior. Additionally, make sure not to overcrowd the baking sheet, allowing space between the puffs for even air circulation.
Helpful Tips
- Peel the sweet potatoes after baking.
- Crush the Corn Flakes in a zip-top bag with a rolling pin or your hands.
- Grate the orange with a cheese grater. Learn how to zest an orange or a lemon.
Substitutions and Variations
- Omit grated orange.
- Instead of puffs, make a casserole. Place the sweet potato mixture in a buttered 8-inch casserole dish. Bake at 350 degrees for 30 to 40 minutes or until the casserole is heated through. Top with mini marshmallows, if desired. Continue baking until the marshmallows are browned (about 10 minutes).
- Place a mini marshmallow on top of each puff before baking to add more sweetness.
Other Recipes You May Enjoy
If you are making Sweet Potato Puffs for the holidays, you might also want to add Homemade Cornbread Stuffing or Pumpkin Torte. My favorite way to cook a turkey is in a bag, which you may want to try. You might also enjoy these Purple Sweet Potatoes.
Final Thoughts
Sweet Potato Puffs are a unique twist on a classic favorite. We definitely enjoyed them at our house. They are easy to save and reheat for leftovers since they’re in individual portions already. We will make them again, for sure.
Sweet Potato Puffs
Ingredients
- 2 Pounds Sweet Potatoes
- 2 Tablespoons Orange Rind grated
- 2 Tablespoons Butter melted
- ¼ Cup Sugar
- ¼ Cup Brown Sugar packed
- ½ teaspoon Salt
- ½ teaspoon Pecans chopped
- 12 Marshmallows large
- 1 Egg beaten
- 1 Tablespoon Water
- 3 Cups Corn Flakes crushed
Instructions
- Preheat oven to 400℉.
- Line 9×13 baking dish with aluminum foil and add whole sweet potatoes (with space between, if possible).
- Bake at 400℉ for 1 hour or until tender.
- Let the sweet potatoes cool in the dish for about 20 minutes.
- After removing the sweet potatoes from the dish, remove the aluminum foil and grease the 9×13 dish with cooking spray. Set aside.
- Peel the sweet potatoes and then mash in a mixing bowl.
- Add grated orange rind, melted butter, sugar, brown sugar, salt, nutmeg, and chopped pecans.
- Stir ingredients together.
- Divide the mixture into 10-12 portions.
- Shape portions into balls with a marshmallow in the center (make sure marshmallow is completely covered).
- Beat 1 egg and stir in 1 Tablespoon of water.
- Roll sweet potato balls in the egg mixture and then in the crushed Corn Flakes.
- Arrange the sweet potato puffs in the greased 9×13 baking dish.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 400℉ while refrigerating the puffs.
- Remove from the refrigerator and bake at 400℉ for 15 to 20 minutes or until the middle is heated through.
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