Name: Sweet Potato Puffs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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)

^{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 from 1 vote

Sweet Potato Puffs

Print Recipe

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.

Prep Time:20

Cook Time:30

Total Time:50

Ingredients

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

Instructions

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.

Notes

Lets talk Ingredients and technique!

This is somewhat of a simple recipe with simple ingredients. I posted both the original recipe as well as a lighter version to show that there are some adjustments that can be made and they still turn out great.

Marshmallows – this might sound silly but you really want FRESH and name brand large marshmallows. It’s worth the $0.14 cents extra to get a legit brand vs. the store version of marshmallows. Why does all this criteria matter? The way the marshmallow melts and rises is important in this recipe. When using stale or knock off brands, you run the risk of the marshmallow staying gummy and unmelted.

Sweet potatoes vs. canned yams – Not a huge issue if you choose one or the other. Fresh sweet potatoes take a little longer to prep for the recipe but they have a great natural flavor. If you choose canned, you need to make sure you drain some of the sticky liquid they are stored in. Canned or processed potatos/yams add sweetness too. It’s up to what you want or what is readily available to you.

In THIS recipe, there is no difference between something called a yam or a sweet potato. They both can be interchangeable.

How long does it last and where?

I have kept these in the fridge after cooked and cooled for about 5 days and they still tasted fine. Each day that these are stored in the fridge they lose their crispy crust but still edible.

Can you freeze it?

YES – in fact, it’s almost a recommendation to make these in advance and freeze. You can cook them directly after making but they won’t take as long in the oven. If they are coming directly from the freezer, you do want to utilize the cupcake tins and place them back into the individual tins.

Also, when cooking them after freezing you still want to put them in a preheated 350 oven. They will take about 30 minutes (which is a little longer than cooking them without freezing). You do NOT need to defrost them before baking after freezing.

Substitutions?

Please do not substitute marshmallows for something crazy. Use whole, large, fresh, name brand marshmallows.

As stated earlier you can jump back and forth between yams and sweet potatoes, fresh or canned (drained).

You can use egg whites or whole eggs. You can also use a cartoon of liquid eggs if you have it on hand. Measure based on the carton suggestions to align with the recipe.

For cereal crust, use a flake like cereal. I chose to use something higher in fiber but also had a cinnamon and nut flavor. Cornflakes are great because they are more buttery and neutral in flavor. You can mix cereals, crush up cereals and try different flavors or even add nuts.

You can season the potatoes or yams with cinnamon or pumpkin pie spice if you choose to boost the flavor.

This recipe has NOT been tested with vegan or plant based products. You’re more than welcome to try but I standby the original recipe and the lighter version.

Tips and tricks

It is important to know how to freeze these because more often than not I will make these ahead of a holiday meal and then store in the freezer. It’s easy when baking and keeps them in their form.

Make sure when forming the potato mixture around the marshmallow that the marshmallow is completely covered and the mixture is evenly coating the marshmallow.

Sprinkle the puff with a little sea salt either before freezing or after baking.

What to serve with it?

This is the most perfect side to Thanksgiving, Christmas or Easter. It pairs well with salty meats such as ham or smoked turkey or chicken. It’s a great balance to salty meats and green vegetables.

These are also GREAT for breakfast or brunch instead of a pastry or oven fries!