Roses' Sweet Potato Balls

Roses' famous sweet potato balls fresh out the oven with their marshmallow center warm and gooey and the cornflake crust, sweet and crunchy. Absolute perfection.

#AScentForYourThoughts 

• 4 large sweet potatoes
• 2/3 cup packed brown sugar
• 2 tablespoons orange juice
• 1/2 teaspoon nutmeg
• 2 cups corn flakes (slightly crushed)
• 1/2 cup chopped pecans (optional)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 bag mini marshmallows

Directions:

• Bake the potatoes until tender, then peel and mash (425° for approx. 60 minutes)
• Reduce oven temperature to 350° degrees F
• Stir in the brown sugar, orange juice and nutmeg to the mashed potatoes
• Chill mashed potato mixture until slightly cooled 
• In a separate bowl, toss the corn flakes, sugar, cinnamon and chopped pecans 
• Form small, approx 1"- 2" inch, balls with the cooled mashed potato mixture
• Gently insert 3-4 mini marshmallows into the center of the ball 
• Reshape as necessary
• Roll the balls into the cornflake mixture
• Bake for 15-20 minutes |  watch the balls carefully for the remaining few minutes, as the marshmallows will expand and can burst the balls open  

Excerpt from Homespun Harvest

Not an inch of my plate was bare, as I stacked on more stuffing and a second biscuit heaped with butter. On Thanksgiving, the kids ate whatever they wanted, and my parents were far too distracted to see just how many sweet potato balls I had eaten before the meal was even served...