Total Calories: 131
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.
This Sweet Potato Balls recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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