These Sweet Potato Puffs are a delightful twist on a classic comfort side, combining naturally sweet, fiber-rich potatoes with a crisp cereal coating and gooey marshmallow center.
Packed with plant-based protein from egg whites and high-fiber goodness, they are low in saturated fat and easy to prepare.
Perfect for everyday meals or holiday feasts, these puffs are quick to make, satisfying, and ideal for meal prep or entertaining.
Sweet Potato Puffs
Equipment
- 1 large pot (for boiling sweet potatoes)
- 1 large mixing bowl
- 1 Potato Masher
- 1 muffin tin (12-cup)
- 12 Cupcake liners
- 1 shallow baking dish
- Measuring Cups and Spoons
Ingredients
- 5 medium sweet potatoes boiled and peeled
- 3 large egg whites
- ½ teaspoon pumpkin pie spice optional
- ½ teaspoon salt
- 5 –6 cups cinnamon pecan cereal or high-fiber flake cereal of choice
- 12 large marshmallows fresh
- Zero-calorie butter spray as needed
- Salt to taste
Instructions
- Prepare the Sweet Potatoes: Start by washing and scrubbing your sweet potatoes thoroughly. Using a sharp knife or fork, pierce each sweet potato several times to allow steam to escape during boiling. Fill a large pot with water, adding a generous pinch of salt to season the water slightly. Bring the water to a rolling boil over high heat. Once boiling, carefully lower the sweet potatoes into the pot. Let them boil on high for about 5 minutes, then reduce the heat to medium-high and continue cooking for an additional 20–30 minutes. Test for doneness by inserting a fork or skewer—sweet potatoes should feel soft and tender all the way through. Remove the sweet potatoes from the water and let them cool completely before handling.
- Peel and Mash the Sweet Potatoes: Once cooled enough to handle, peel off the skins from each sweet potato. Discard the skins or save them for another use. Transfer the peeled sweet potatoes into a large mixing bowl. Using a potato masher or fork, mash the sweet potatoes thoroughly until smooth, ensuring no lumps remain. The texture should be creamy and easy to shape, forming a perfect base for the puffs.
- Mix in Binding Ingredients: To the mashed sweet potatoes, add the egg whites, ½ teaspoon salt, and pumpkin pie spice (if using). Stir gently but thoroughly to combine, creating a smooth, slightly sticky mixture. The egg whites act as a binding agent, helping the sweet potato mixture hold its shape around the marshmallows during baking. Taste the mixture and adjust seasoning if needed, adding a pinch more salt if desired.
- Prepare the Cereal Coating: Take a shallow baking dish and pour in 5–6 cups of your chosen cereal. I recommend a cinnamon pecan or other high-fiber flake cereal for added crunch and flavor. Spray the cereal lightly with zero-calorie butter spray to enhance the crispiness without adding extra calories. Stir gently to coat evenly, creating a crunchy coating that will adhere to the potato balls.
- Assemble the Puffs Around Marshmallows: Take one large marshmallow and a generous scoop of the sweet potato mixture (approximately ¼–⅓ cup). Using your hands, mold the sweet potato mixture completely around the marshmallow, ensuring it is fully enclosed and smooth. Roll the formed puff gently in the prepared cereal, pressing lightly so the cereal adheres evenly to the surface. Place the coated puff into a cupcake liner set in a muffin tin. Repeat this process until all marshmallows are encased in sweet potato and coated in cereal.
- Shape and Prep for Baking or Freezing: Once all puffs are assembled, gently press an indent in the top of each puff with the back of a spoon or your fingers. This helps them maintain shape and creates a small well for presentation if desired. At this point, you can either bake immediately or freeze them for later. If freezing, place the muffin tin with puffs into the freezer until completely firm, then transfer to an airtight freezer-safe container or bag.
- Bake the Sweet Potato Puffs: Preheat your oven to 350°F (175°C). Place the muffin tin with assembled puffs into the preheated oven. Bake for 20–25 minutes if using fresh, unfrozen puffs. The cereal coating should become lightly golden and crisp. If baking from frozen, increase the baking time to approximately 30 minutes, ensuring the oven is fully preheated and the puffs are cooked through without defrosting.
- Finishing Touches: Once baked, remove the puffs from the oven and let them cool for a few minutes. Optionally, sprinkle a small pinch of sea salt on top to balance the sweetness and enhance flavor. Serve warm for the gooey marshmallow center and crispy cereal exterior, or store in the refrigerator for up to 5 days.
- Serving Suggestions: These puffs are perfect as a side for holiday meals, pairing wonderfully with roasted meats, green vegetables, or brunch spreads. They can also be enjoyed as a snack or make-ahead breakfast option. Reheat in a warm oven to refresh the crispiness if stored.
Notes
- Use fresh, large marshmallows for the best gooey center and proper melting.
- Both fresh and canned sweet potatoes work; fresh gives a richer natural flavor.
- Mash sweet potatoes completely smooth for easy shaping and even coating.
- Lightly spray cereal with calorie-free butter spray to help it stick and crisp.
- Add pumpkin pie spice or cinnamon to enhance flavor and aroma.
- Gently press an indent on top of each puff for a polished appearance.
- Muffin tins and cupcake liners help maintain uniform shape during baking.
- These puffs are perfect for make-ahead freezing—bake directly from frozen.
- Sprinkle with sea salt before or after baking to balance sweetness.
- Can serve as a side, brunch item, appetizer, or snack for holidays and everyday meals.
Chef’s Secrets: Tips For Perfect Puffs
The key to perfectly shaped Sweet Potato Puffs lies in preparation and assembly.
Ensure sweet potatoes are fully cooled before mixing with egg whites—warm potatoes can make the mixture too soft to mold.
When shaping, fully encase each marshmallow in the potato mixture; any exposed marshmallow may melt unevenly or stick to the baking dish.
Lightly coat the cereal with a calorie-free butter spray to help it adhere and create a crisp exterior.
Using a muffin tin and cupcake liners keeps the puffs uniform and prevents them from spreading.
For extra flavor, a sprinkle of sea salt before or after baking enhances the sweet-savory balance.
Serving Suggestions: Pairing And Presentation Ideas
Sweet Potato Puffs shine as a side dish for holiday dinners, brunches, or casual gatherings.
They pair beautifully with roasted meats such as turkey, ham, or chicken, balancing savory flavors with their subtle sweetness.
For a lighter brunch option, serve alongside fresh fruit or a crisp green salad.
These puffs also work well as finger-food appetizers or party snacks, especially when served warm, allowing the marshmallow center to ooze slightly.
For a festive touch, sprinkle with chopped nuts or cinnamon before serving, adding both texture and visual appeal.
Storage Tips: Keep Puffs Fresh Longer
These puffs store well both in the refrigerator and freezer.
After baking and cooling, place in an airtight container and refrigerate for up to 5 days.
The cereal coating may soften over time, but the flavor remains delicious.
For make-ahead convenience, assemble the puffs and freeze them in a muffin tin until firm.
Transfer to a freezer-safe container or bag, then bake directly from frozen at 350°F for about 30 minutes—no thawing needed.
Reheating briefly in the oven restores crispiness, making these puffs a perfect prep-ahead option for busy holidays or meal planning.
Frequently Asked Questions
1. Can I use canned sweet potatoes?
Yes! Canned sweet potatoes are a convenient alternative to fresh. Drain well to remove excess liquid, then mash thoroughly before mixing with egg whites.
Flavor and texture are slightly different, but the recipe still works beautifully.
2. Can I substitute marshmallows?
It’s best to use large, fresh, name-brand marshmallows. They melt evenly and create the signature gooey center. Mini marshmallows or lower-quality brands may not puff properly or could result in a gummy texture.
3. Can I make this recipe vegan or plant-based?
This recipe has not been tested with vegan substitutes. You may experiment using plant-based egg replacers, but results may differ, particularly in binding and texture.
Using fresh sweet potatoes and maintaining proper moisture levels will help if attempting vegan adjustments.
4. How can I make these ahead of time?
Assemble the puffs fully and freeze them in a muffin tin until firm. Transfer to a freezer-safe container and bake directly from frozen when ready, extending baking time slightly.
This method preserves shape, flavor, and texture, making it convenient for holiday meals or meal prep.
5. How long do they last once baked?
Stored in an airtight container in the refrigerator, baked puffs last up to 5 days.
While the cereal coating may soften, the sweet potato flavor remains delicious. Reheat in a 350°F oven for a few minutes to refresh the crisp exterior before serving.
