Sweet Potato Puffs: What I've Learned So Far
This vegetarian recipe for sweet potato puffs is a variation on a traditional holiday favorite. It's simple to make, a breeze to cook, and you and your guests will love the sweet, crunchy flavor.
Like most orange veggies, sweet potatoes are high in beta carotene, which is converted into vitamin A in your body. While too much vitamin A (like most things) can be toxic, eating orange veggies rich in beta carotene is a boost for your health.
So if this is a recipe for sweet potato puffs, why do I have a can of yams in the photo?
As it turns out, what most people call a yam is actually a sweet potato - in fact, the U.S. Department of Agriculture requires labels with the term "yam" to also have the term "sweet potato." So wait, is there actually a difference?
The answer is yes, but most likely if you grew up in the U.S., you've never actually had a yam. A yam is also a root vegetable, but it's rough and scaly, and very low in beta carotene. So don't be fooled by the label on the can - these are definitely sweet potatoes!
Whipping up your Sweet Potato Puffs
• Once you put the sweet potato mixture around the marshmallow, you can roll it between your palms pretty easily.• The sweet potato mixture will stick to your hands a little, so I generally make all the puffs first, place them on waxed paper, and then roll them. Otherwise it gets messy! • You can absolutely omit the bourbon - this recipe is just as delicious without it. • These reheat very well in the microwave - just don't overcook. • You'll have to squish the puffs together a little to fit all 12 into your dish. That's fine, because once cooked they really don't stay individual puffs - and that really won't matter when you serve them!. • While I've never tried it, I'm sure you can use fresh sweet potatoes. If you do, I'd recommend baking them first, and then using them.