Ingredients:
3 lbs sweet potatoes, cooked and drained
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 whole eggs
1/2 cup miniature marshmallows
1/2 cup gingersnap crumbs
Directions:
Mash the sweet potatoes while they are still hot and add the butter, salt and spices.
Add the egg and continue to whip until thoroughly combined.
Chill until firm and then form into golf ball sized piece, stuffing 2 to 3 marshmallows in center of each ball.
Roll in the ginger snap crumbs and place on a non-stick or lightly greased baking sheet.
Bake at 400 F for 10 to 15 minutes.
Servings: 8
Time preparation: 75 min.
Time total: 90 min.