Smokey Sweet Potato salad will be the supporting act to your next backyard BBQ. It…
The most exciting potato side dish to any holiday dinner! The bond between sweet potatoes, marshmallows and crispy cereal brought my family closer together, year after year.
There are so many words to describe these little bundles of joy. Seeing that traditional marshmallow, sweet potato casseroles never really did anything for me, somehow I am always in heaven when I think of or eat these little puffs.
I want to share how important this recipe is for my mom and me. Not a single Thanksgiving or Christmas would go without a batch of sweet potato puffs. I looked forward to this recipe every year for so many different reasons.
First, it was always a tradition for my mom and I to share. We would make these at some point between November and December. It’s a fool proof recipe that we had down and we would trust that they would turn out one way or another. Second, it was always OUR moment in the kitchen to cook together and get excited about these fun little balls of comfort.
But more importantly, I looked forward to this day more than anything because I had the best job ever. I got to claim full responsibility for polishing off the leftover melted butter coated cornflakes once all the puffs were rolled and baked. I’m not even ashamed…it was sooo good!
Sweet potato puffs are super simple but extra special because anything that has a surprise in the center makes a kid eat it all the way through before getting to the good stuff. It’s mashed sweet potato, wrapped around a large marshmallow, crusted in buttery cornflakes (or in this case, flavored flake cereal). I’ve also realized over the years that maybe this wasn’t the healthiest side at the table but… who cares…it’s well worth making for any holiday.
With Easter right around the corner, I figured this was another great opportunity to share this recipe. It pairs perfectly with glazed ham or turkey and whatever green side you need to balance this crispy, buttery, marshmallowy treat! This time I attempted to lighten up the recipe with a few new ingredients. ***I posted the original recipe way at the bottom for those of you who just want real thing, and that’s perfectly fine!****
You can go lighter, or you can go all out. I have written out and photographed the “lighter” version of this recipe. The lighter version does save a few calories and lowers the fat. It also doubles the fiber. The lighter version is more wholesome in ingredients and less “canned”. Look, either way, try this recipe with your children or make a batch and freeze if for all special holidays that need that extra special side dish to your plate!
- 5 medium sweet potatoes boiled and peeled
- 3 large egg whites
- ½ teaspoon pumpkin pie spice or cinnamon optional
- ½ teaspoon salt
- 5-6 cups Cinnamon Pecan Cereal (or other high fiber flake cereal)
- 12 large marshmallows
- zero calorie butter spray
- salt to taste
Sweet Potatoes (when using fresh)
- Poke sweet potatoes all over their skin with a sharp knife of a fork.
- Bring a large pot of water to a boil. Add a large pinch of salt (optional). When the water is boiling, add the sweet potato and make sure they are submerged in the water. Let boil for 5 minutes and then turn the heat down to a medium-high heat. Cook for an additional 20-30 minutes until potatoes are completely soft all the way through.
- Remove the potatoes from the water and let cool.
Sweet Potato Puffs
- Preheat over to 350. Line a cupcake tray with cupcake wrappers and set aside.
- Once the potatoes are completely cooled, remove all skins add the potatoes to a large mixing bowl. Discard the skins. Mash the potatoes with a masher until there are no chunks left.
- Mix in egg whites, salt, sweetener and pumpkin pie spice.
- In a shallow baking dish, add in cereal and spray with calorie free butter spray if desired (NOT NON STICK COOKING SPRAY).
- Take one marshmallow and a scoop (approximately 1/4 – 1/3 cup of potato mixture) and wrap and mold the potato around the marshmallow completely. Place each puff in the cereal dish and roll the ball around until the entire ball is coated with cereal. Place in a muffin tin.
- Once all potato puffs are rolled, covered in cereal and place in a muffin tin, gently press an indent on the top of the puff. If you don’t want to eat right away, this is when you place the tray in the freezer and wait until they are completely frozen before storing in an air tight freezer container or bag.
- If cooking them right away, place in the over for 20-25 minutes or until the cereal on the outside of the puff gets slightly more golden in color.
The original recipe….and it’s AMAZING!