Sweet Potato Marshmallow Puffs - cooking recipe

Ingredients

4 cups cold cooked mashed sweet potatoes
2 egg yolks (use egg yolks only if no eggs were added to the sweet potatoes before)
1 teaspoon salt
1/4 cup butter, melted
12 large marshmallows
4 cups crushed cereal, flakes (Corn Flakes is good)
1/2 cup Crisco shortening, melted

Preparation

In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly.
Divide into 12 portions (each portion will be about 1/3 cup).
Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking).
In a bowl, combine the cereal flakes and the melted Crisco shortening.
Roll the potato balls in the cereal flakes.
Place the coated sweet potato balls on a cookie sheet and freeze.
When ready to bake, remove the balls from the freezer.
Place in a shallow greased baking dish.
Bake in a 350 degree oven, for about 20 minutes.
Do not defrost the puffs before baking.
Note* the puffs must be frozen before baing.