Recipe: Sweet Potato Puffs (with marshmallow centers) (freeze ahead)

SWEET POTATO PUFFS

"For years this recipe has been served to dignitaries from around the globe. Its creation is attributed to Blanche Long, wife of former Louisiana governor Earl K. Long. The puffs are made ahead and baked while still frozen."

4 large sweet potatoes (2 pounds), peeled and quartered
1/4 cup unsalted butter or margarine, melted
1/2 teaspoon salt
2 tablespoons light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 egg yolks, slightly beaten
12 large marshmallows
2 cups cornflake crumbs
1/4 cup unsalted butter or margarine, melted

Place sweet potatoes in a heavy 5- to 6-quart saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer until potatoes are very tender, 20 minutes. Immediately drain well; cool slightly and mash.

In a medium bowl, combine mashed sweet potatoes, 1/4 cup butter or margarine, salt, brown sugar, nutmeg, cinnamon, and egg yolks. If mixture is too soft to shape, refrigerate until chilled.

Flatten 1/3 cup sweet potato mixture into a 3-inch circle; place a marshmallow in center. Gather sweet potato mixture around marshmallow to enclose, leaving a small hole at top. Set aside. Repeat with remaining sweet potato mixture and marshmallows.

In a medium bowl, combine cornflake crumbs with remaining 1/4 cup butter or margarine. Roll puffs in buttered crumbs, turning to coat well. Place on baking sheet; freeze until solid. (Frozen puffs can also be transferred to a plastic freezer container and stored up to 2 months.)

To bake, preheat oven to 350 degrees.

Bake frozen puffs 20 minutes; serve hot.

Makes 12 puffs
Source: Cajun-Creole Cooking by Terry Thompson-Anderson