Sweet Potato Marshmallow Puffs
Transform your holiday table with these irresistible Sweet Potato Marshmallow Puffs! These golden, bite-sized treats feature a creamy, spiced sweet potato filling encasing a gooey mini marshmallow center, all wrapped in a crispy panko breadcrumb coating for the perfect balance of texture and flavor. With notes of cinnamon, nutmeg, and vanilla, these festive puffs offer a nostalgic twist on classic sweet potato casserole. They're quick to prepare, with only 25 minutes of prep time and a short fry for ultimate crispiness. Serve these indulgent delights warm as a show-stopping appetizer, snack, or dessert that's sure to impress guests of all ages. Perfect for Thanksgiving or any fall gathering, Sweet Potato Marshmallow Puffs are the ultimate comfort food bite! Keywords: sweet potato marshmallow puffs, holiday appetizer, crispy sweet treats, fall recipe, Thanksgiving snacks.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 24 pieces mini marshmallows
- 0.5 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 3 cups vegetable oil
Instructions
Peel and cube the sweet potatoes into 1-inch pieces.
Boil the sweet potato cubes in a large pot of salted water for 15 minutes, or until fork-tender. Drain and set aside.
Using a potato masher or fork, mash the sweet potatoes until smooth. Stir in the butter, brown sugar, cinnamon, nutmeg, vanilla extract, and salt until fully combined. Let the mixture cool to room temperature.
Take a spoonful of the sweet potato mixture and flatten it into a small disc. Place a mini marshmallow in the center, then wrap the sweet potato mixture around it to form a ball. Repeat until all the sweet potato mixture is used (approximately 24 balls).
In three separate bowls, set up the breading station. Add flour to the first bowl. In the second bowl, whisk together the egg and milk. In the third bowl, add the panko breadcrumbs.
Roll each sweet potato ball in the flour, then dip it in the egg wash, and finally coat it with panko breadcrumbs.
In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully fry the sweet potato balls in batches for 2-3 minutes, or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.
Serve warm and enjoy the gooey, sweet treat!
Nutrition Facts
Calories |
6498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 662.4 g | 849% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 405.2 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 50.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
