Recipe: Nutty Sweet Potato Puffs (using rhubarb)

NUTTY SWEET POTATO PUFFS

3 cups boiled or baked and mashed sweet potatoes
1/4 cup margarine
3 tablespoons honey (or brown sugar)
1 tablespoon lemon
1 teaspoon grated lemon peel
2 tablespoons bourbon (optional)
1/2 teaspoon salt
1/2 cup unsweetened and drained Rhubarb Sauce (see recipe)
12 pineapple chunks
1 cup finely chopped peanuts, walnuts, or pecans

Mash potatoes with margarine and honey. Blend in lemon juice and peel, bourbon, salt, and rhubarb sauce. Form into 12 small rolls or balls, enclosing a pineapple chunk in center of each. Roll each ball in nuts. Place on greased baking sheet.

Bake for 15 minutes at 350 degrees F.

Excellent with turkey or ham and can be frozen.

VARIATION:
Mix all ingredients together and spoon into greased 2-quart casserole. Bake 15 minutes at 375 degrees. Sprinkle miniature marshmallows over the top and bake a few minutes longer until they are browned.

Makes 6 servings