Sweet Potato Puffs
These Sweet Potato Puffs feature creamy mashed sweet potatoes wrapped around a gooey marshmallow, coated in a crunchy cereal crust. High in fiber, low in saturated fat, and easy to prepare, they are perfect for holiday dinners, brunch, or a quick snack. Serve immediately or freeze for later to enjoy a sweet and satisfying bite anytime.
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.
