#974 - Sweet Potato Poppers

(by Shirley McNevich)

2 cups cooked and mashed sweet potatoes
1 tsp. salt
1 1/2 TBSP butter
1 TBSP white sugar
large marshmallows
1 1/2 cups crushed corn flakes
1 egg white

Peel 3-4 sweet potatoes--put in cold water in a pot. Add 1 tsp. salt and bring to a boil--once boiling, cook until soft (test with a fork). Drain sweet potatoes and mash the cooked sweet potatoes--measure 2 cups for this recipe. In a large bowl add mashed sweet potatoes, white sugar and butter--stir until mixed. Take one large marshmallow at a time and cover it all over with the mashed sweet potato mixture--set on a plate. Repeat with all marshmallows until you run out of potato mixture. Let them cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator. In a cup, beat the egg white. Crush corn flakes and place them in a bowl. Dip each potato covered marshmallow in the egg white, then roll in the corn flakes. Grease an 8 x 8 baking dish. Place each corn flake covered ball ("popper") in the baking dish so that they are not touching each other. Bake at 400 degrees for 20 minutes or until browned.