Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mallow Sweet Potato Balls
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- #53170
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 cups mashed sweet potatoes
salt and pepper, to taste
3 tablespoons butter, melted
8 marshmallows
1 egg
1 tablespoon cold water
crushed cornflakes
directions
Season mashed sweet potatoes and add melted butter. Mold sweet potatoes around the marshmallows forming balls with a marshmallow in the center of each. Beat egg and add cold water.
Dip sweet potato balls in egg and then in the crushed cornflakes. Place in a greased pan and bake until crisp at 350 degrees F for 20 minutes.
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nutrition data
167 calories, 5 grams fat, 28 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
December 1, 2008
This is a great alternative to the usual sweet potato casserole. We did chill the formed sweet potato balls for about 30 minutes before baking to keep the marshmallows from melting too much while in the oven. You could also freeze the marshmallows before forming the mixture around them. Taste was fantastic, looked great - definitely a keeper of a recipe