Sweet Potato Bonbons

By Hklbrries

"This is a good 'show off' recipe. People are surprised with the look and the taste of Sweet Potato Bonbons. Whether Thanksgiving is at my house or my daughter's, I do the sweet potatoes. Time is involved here, but it's worth it."

Janet Curtis, North Platte, NE

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/4 cup butter, melted
• 1/2 cup firmly packed dark brown sugar
• 1 tsp salt
• 1/2 tsp grated orange rind
• Cooking spray
• 3 cups crushed corn flakes
• 16 large marshmallows
• 16 pecan halves, optional

Preparation

Step 1

Bring 8 cups water to a boil in a Dutch oven. Add sweet potatoes and return to a boil. Reduce heat and simmer, covered, until potatoes are tender, 18 to 20 minutes. Drain well and transfer to a large bowl.

Beat potatoes at medium-high speed using a mixer until light and fluffy. Add butter, brown sugar, salt and orange rind. Beat until well blended. Cover with plastic wrap and refrigerate 2 to 3 hours.

Preheat oven to 450 F. Line a baking sheet with foil; coat foil with cooking spray.

Place corn flakes in a shallow pan. Divide sweet potatoes into 16 portions and shape them around marshmallows in ovals or rounds. Coat each round evenly with corn flakes. (Rinse hands often to keep from sticking).

Place on baking sheet and top with a pecan half, if using, pressing down slightly. Bake 8 to 10 minutes or until golden. Cool 5 minutes before transferring to a serving platter.

Nutrition Information:
Per serving
170 calories
4 g fat
2 g protein
34 g carbohydrates
3 g fiber
260 mg sodium