Sweet Tater Puffs

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.

Sweet Tater Puffs

(A surprise in each crispy ball)

2 cups mashed sweet potatoes

1 egg, beaten

1/2 teaspoon salt

1/8 teaspoon pepper

8 marshmallows

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??

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