#2884 - Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups cooked ham (chopped)
1 cup shredded cheddar cheese OR shredded swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups crushed corn flakes cereal

In a bowl add mashed potatoes, ham pieces, cheese, mayo, beaten egg, mustard and pepper--mix well using a spoon. Add enough flour to make the mixture stiff (2 to 4 TBSP)--stir well. Refrigerate the mixture for 1 hour. Remove mixture from refrigerator. Place the crushed corn flakes in a bowl. Shape the potato mixture into walnut sized balls, and roll each ball completely in the crused corn flakes. Place the coated potato balls on a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Serve hot.

#1678 - Puffed Sweet Potatoes

(by Shirley McNevich)

2 sweet potatoes (cooked and peeled)
1/2 cup milk
3/4 cup white sugar
2 beaten eggs
1/3 cup butter
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Topping: 1/3 cup butter (melted); 3/4 cup coarsely crushed corn flakes cereal; 1/2 cup chopped pecans; 1/2 cup Domino's dark brown sugar

In a bowl add 1/3 cup melted butter, crushed corn flakes, chopped pecans and brown sugar--stir until mixed, then set aside. In a mixer add cooked sweet potatoes--beat until mashed. Add milk, white sugar, beaten eggs, 1/3 cup butter, nutmeg and cinnamon--beat until smooth. Scoop the potato mixture into a greased 9" pie plate. Bake at 400 degrees for 20 minutes. Remove from oven, sprinkle the topping mixture evenly over the top of the potato mixture. Return to oven and bake for 10 minutes longer.

#1424 - Sweet Potato Balls

(by Shirley McNevich)

5 or 6 large sweet potatoes
1 tsp. salt
1 beaten egg
1 TBSP flour
12 large size marshmallows
canola oil
1/4 to 1/2 cup Domino's dark brown sugar
2 TBSP orange juice
2 cups crushed corn flakes cereal
1/2 to 1 tsp. cinnamon

Peel the sweet potatoes. Boil the sweet potatoes in water with 1 tsp. salt--cook until tender. Drain the sweet potatoes. Mash the sweet potatoes with a potato masher. Add brown sugar, orange juice, and egg to the potatoes--stir. Add flour--stir. Add cinnamon--stir. Scoop out enough of the potato mixture to form a ball a little bigger than a golf ball. Form the sweet potato ball around one of the marshmallows. Place the corn flake crumbs into a bowl--roll the sweet potato ball in the corn flakes until covered. Repeat with the rest of the sweet potato mixture and marshmallows. In a skillet over medium heat add about 1" of canola oil. When oil is hot, add the sweet potato balls to the skillet. Once bottoms are browned, turn them and brown the other side. Place them on paper towels to drain before serving.