Since being on Weight Watchers, I have eaten more sweet potatoes in the past year than I have in my entire life. And I’ve really learned to like them. Especially if they are sliced in half, placed cut side down on a slightly greased pan and baked til golden brown on the bottom. I even like them served with chives and sour cream. They are just really good.
Here is a great clipped recipe from a magazine. These look much better than a sweet tater puffs that are being sold in a plastic bag in the freezer section. I am sure they are much worse for you, seeing as they involve frying and marshmallows.
(A surprise in each crispy ball)
2 cups mashed sweet potatoes
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup crushed cornflakes
If mashed potatoes are unseasoned, add salt and pepper. Add beaten egg. If mixture is dry, moisten with milk. Form into 8 balls with a marshmallow inside each. Roll in flakes. Deep-fry in hot Crisco, the digestible fat, when it browns a cube of bread in 40 seconds (390F). Fry until brown. Drain on absorbent paper. Strain Crisco and fry with it over and over again!
PS – can you tell this was a Crisco recipe??