Sweet Potato Balls - cooking recipe

Ingredients

8 -10 sweet potatoes
10 -15 large marshmallows
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups corn flake crumbs
2/3 cup real butter
1 cup brown sugar (dark or light)
1/2 teaspoon sea salt
1/3 cup evaporated milk
1 teaspoon vanilla
2 cups mini marshmallows
1 cup walnuts

Preparation

Cook potatoes until tender, peel.
You can also substitute 2 Large (39 oz each) cans of precooked Yams (drain very well).
Put potatoes in a bowl and add the cinnamon and nutmeg. Mash well using a large fork or potato masher.
Grab a small handful of potatoes and form into a ball (about the size of a tennis ball).
Push a large marshmallow into the center of each potato ball.
Roll each ball into cornflake crumbs until well coated and lay them side by side into a greased/sprayed cake pan.
Cover and refrigerate while making the caramel sauce.
CARAMEL SAUCE:
Melt butter in a saucepan on low heat, add brown sugar and salt.
Stir & cook on low heat about 10 -15 minutes. Stir in evaporated milk, cook for 1 more minute.
Remove from heat and stir in vanilla.
Let sit for 5 minutes.
Pour sauce over potato balls.
Add mini marshmallows on top.
Top with crushed walnuts or pecans.
Bake at 350 for 20-30 minutes or until marshmallows are melted and well browned.