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A close-up of sweet potato puffs coated in crushed cornflakes, split open to reveal a melted marshmallow filling inside, on a white plate with a patterned towel in the background.
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Sweet Potato Puffs

Sweet potato puffs have a crispy Corn Flake exterior and a smooth, sweet interior and are a playful twist on a classic dish.
Course Side Dish
Cuisine American
Keyword Sweet Potato Puffs
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Refrigeration Time 30 minutes
Total Time 2 hours
Servings 12
Author Heidi Bruaw

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 9x13 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 9x13 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 9x13 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.