These puffs are made ahead and baked while still frozen. The sauce makes it a dragon puff.
(If making for children, please leave the sauce out!)
2 Large canned sweet potatoes, drained well (2 lb)
1 TBS>>>Doc's Reducer (>>>or Rush)
1/4 Cup unsalted butter
1/2 teaspoon salt
2 TBS light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 egg yolks, slightly beaten
12 large marshmallows
2 cups Cornflake crumbs
1/4 cup unsalted butter, melted
Heat then mash canned sweet potatoes. In medium bowl, combine mashed sweet potatoes, 1/4 cup butter, salt, brown sugar, nutmeg, cinnamon and egg yolks. If mixture is too soft to shape, refrigerate until chilled.
On a tray lined with plastic wrap:
Flatten 1/3 cup sweet-potato mixture into a 3 inch circle; place a marshmallow in the center. Gather sweet potato mixture around marshmallow to enclose, leaving a small hole at the top to vent steam. Set aside. Repeat with remaining mixture and marshmallows.
In a medium bowl, combine cornflake crumbs with remaining 1/4 cup melted butter. Roll puffs in buttered crumbs, turning to coat well.
Place on baking sheet; freeze until solid. If not baking immediately, place frozen puffs in a plastic freezer container; store up to 2 months.
To bake, preheat oven to 350 degrees. Bake frozen puffs 20 min.; serve hot.
Makes 12 puffs