Tuesday, June 1, 2010

Sweet Potatoes... On Crack!

It's been a rough day for Mrs. T.  In an attempt for me to get my mind off of things I have been going through my cookbooks.  Some of them I haven't looked at since my bridal shower.  One of the ones I was looking at was Screen Doors and Sweet Tea by Martha Hall Foose.  It's a great cookbook that is full of amazing southern recipes.

I haven't been able to make any of these recipes yet but I've been slowly going through the book and typing them up so I'll have them whenever I have a chance to start cooking.  Here's one that I found tonight.  It looks amazing.

Inside-out Sweet Potatoes:

(Screen Doors & Sweet Tea)

1 cup crushed cornflakes
1 large egg
6 sweet potatoes, baked and mashed
4 tablespoons unsalted butter, melted
1/3 cup packed dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of ground cloves
¼ teaspoon baking powder
1 tablespoon unbleached all purpose flour
1 tablespoon orange juice
1 tablespoon sherry, bourbon, or vanilla extract
8 large marshmallows
Canola oil, for frying (1 ½ cups)

Put the cornflake crumbs in a shallow dish. Beat the egg with 1 teaspoon water in a small bowl, set aside.

Combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice, and sherry. Working with your hands, use the mixture to encase each marshmallow, forming a ball. Dip each ball in the egg wash and then roll in the crumbs. Refrigerate while preparing to fry.

Preheat oven to 200*. Set a wire rack over newspaper or paper towels to cool and drain the balls after frying.

In a 2-quart saucepan, heat the oil over medium-high heat to 375*.

Fry the balls one or two at a time for 3-4 minutes, turning as needed, until lightly browned. Remove with a spider or slotted spoon, and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. Serve warm.

**photo credit: pauladeen.com**

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