RCI-VG.002.0187.001
Sweet Potato Marshmallow Delights
Purchased from Zimmerman Estate in Terrell, Texas in 1989. This recipe indicates it came from an old community cookbook published in 1956. Unfortunately, doesn’t give the name of that cookbook.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- cold mashed cooked sweet potatoes2 cups
- ½ teaspoon
- ½ teaspoon
- ⅛ teaspoon
- butter melted6 tablespoonsdivided
- 6 large
- corn flakes2 cupscrushed
Method
1
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line it with parchment paper.
5 minutes
2
Cook and mash the sweet potatoes until smooth, then season with nutmeg, salt, and pepper to taste.
20 minutes
3
In a large mixing bowl, combine the crushed corn flakes with melted butter, stirring until the flakes are evenly coated.
3 minutes
4
Fold the seasoned sweet potato mash into the corn flake mixture until a cohesive, slightly sticky dough forms.
3 minutes
5
Portion the mixture into small rounds or patties and place them evenly spaced on the prepared baking sheet.
5 minutes
6
Press one marshmallow onto the top of each sweet potato crisp, ensuring it adheres firmly to the surface.
2 minutes
7
Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden and the marshmallows are puffed and lightly caramelized.
15 minutes
8
Remove from the oven and allow the delights to cool on the baking sheet for several minutes before serving, as the marshmallow topping will be very hot.
5 minutes