Sweet Potato Balls


Serves: 6
Total Calories: 131

Ingredients

1 pound sweet potato
2 2/3 tablespoons butter
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
6 marshmallows
2 cups corn flakes, (not crushed)

Directions:

Wash and scrub sweet potatoes thoroughly (may substitute with yams). Cook, covered, in small amount boiling salted water until tender, 30 to 40 minutes. Drain, peel, and mash to make 2 cups. Season with butter (or margarine), brown sugar, and salt. Cool slightly. With tablespoon, scoop up about 1/4 cup of mixture shape around marshmallow, using more sweet potato mixture as needed to make ball. Roll each ball in uncrushed corn flakes. Place on buttered baking dish refrigerate until ready to bake. Bake at 325 degrees F. for 20 to 30 minutes or until hot and marshmallow begins to ooze out.
Note: Recipe may be doubled or tripled. Sweet potato balls may be frozen, but if frozen they need to bake about 40 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 131
Calories from Fat: 44

This Sweet Potato Balls recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.


More Recipes from the Managing Your Meals Cookbook:
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Baked Stuffed Zucchini
Baked Sweet Potato Chips
Baked Sweet Potatoes
Baked Winter Squash
Broccoli Onion Casserole
Broccoli Stir-Fry
Broccoli with Cheese Sauce
Broccoli with Orange Sauce
Broiled Tomato Halves with Crumbs
Butter-Braised Cabbage
Buttered Asparagus
Cabbage Stir-Fry
Cheese Sauce
Cooked Cauliflower
Creamed New Potatoes and Peas
Dill Dressing
Fluffy Sweet Potatoes with Orange
Fresh Snap Green or Wax Beans
Garden Scramble
Gingered Parsnips
Gingered Vegetables
Glazed Onions
Hashed Brown Potatoes
Honey-Glazed Acorn Squash
Marinated Fresh Vegetables
Mashed Winter Squash
Mushroom Patties
Oven-Cooked Carrots
Oven-Fried Potatoes
Pan-Roasted Potatoes
Parsleyed Carrots
Parsleyed New Potatoes
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Ratatouille
Sauteed Cauliflower
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