1 cup crushed corn flakes
1 large egg
6 sweet potatoes, baked and mashed
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 tablespoon flour
1 tablespoon orange juice
1 tablespoon sherry, bourbon, or vanilla extract
8 large marshmallows
canola oil, for frying
preheat oven to 200°.
put the cornflake crumbs in a shallow dish or pie pan. beat the egg with 1 teaspoon water in a small bowl. set aside.
combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice, and sherry. working with your hands, use the mixture to encase each marshmallow, forming a ball. dip each ball in the egg wash and then roll in the crumbs. refrigerate while preparing to fry.
set a wire rack over newspaper or paper towels to cool and drain the balls after frying.
in a 2-quart saucepan, heat the oil over medium-high heat to 375°.
fry the balls 1 or 2 at a time for 3-4 minutes, turning as needed, until lightly browned. remove with a spider or slotted spoon, and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. serve warm.
8 servings
to make mashed sweet potatoes, preheat the oven to 375°. place the sweet potatoes on a baking sheet and bake for 40 minutes or until tender and easily pierced with the tip of a sharp knife. allow to be cool in their jackets. when cool enough to handle, halve them, scoop out the flesh, and mash it with a fork or potato masher.
ReplyDeleteif the sweet potato mixture seems to soft to hold its shape, stir in some of the crumbs to thicken it.
you can form these ahead of time and roll them in the crumbs right before frying. they can be baked if you really want to, but are better fried. bake on a baking mat or parchment if you do.