FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 3 >  Sweet Potato Bonbons

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

SWEET POTATO BONBONS

Hometown Recipes for the Holidays, American Profile "This is a good 'show-off recipe. People are surprised by the look and the taste of Sweet Potato Bonbons. Whether Thanksgiving is at my house or a daughter's, I do the sweet potatoes. Time is involved here, but it's worth it."
Janet Curtis, North Platte, Nebraska
Serves 8 TO 10

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/4 cup (1/2 stick) plus 1/3 cup butter or margarine, melted
• 1/2 cup packed dark brown sugar
• 1 teaspoon salt
• 1/2 teaspoon grated orange zest
• 3 cups crushed cornflakes
• 16 large marshmallows
• 16 pecan halves, optional
 

Directions

1. Bring 8 cups water to a boil in a Dutch oven. Add the sweet potatoes and return to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 18 to 20 minutes. Drain well and remove to a large bowl.

2. Beat the potatoes using a mixer at high speed until light and fluffy. Add 1/4 cup melted butter, the brown sugar, salt, and orange zest. Beat until well blended. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours.

3. Preheat the oven to 450°F. Line a baking sheet with foil and coat the foil with nonstick cooking spray.

4. Place the crushed cornflakes in a shallow pan. Divide the sweet potatoes into 16 portions and shape them around the marshmallows in ovals or rounds. Brush each ball with the remaining 1/3 cup butter and coat evenly with the cornflakes.

5. Place the bonbons on the prepared baking sheet and top each with a pecan half, if desired, pressing down slightly. Bake for 8 to 10 minutes until golden.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages