In my household, sweet potato puffs are a lot like croissants…I have a hard time getting them from oven to table before they are all gone. (In fact, my niece just ate two for breakfast! In her defense, I did cover them with brown sugar gravy. She thought it was essential that you understand the importance of the brown sugar gravy!). These have become a crowd pleasing favorite at our Thanksgiving table, so I thought I would share the recipe with you. This recipe easily doubles or triples. It also reheats really well. Happy Thanksgiving!
Prep Time: 15 minutes Cook Time: 15-20 minutes Makes: roughly 6 puffs
1 (15oz) can of sweet potatoes, drained
½ teaspoon ground cinnamon
¼ teaspoon vanilla
6-7 large marshmallows
½ cup of vanilla wafers, crushed
Brown Sugar Gravy
1/3 cup light brown sugar
1/3 cup heavy cream
1½ tablespoons all-purpose flour
1. Preheat the oven to 450º.
2. In a small mixing bowl, combine the drained sweet potatoes, egg, cinnamon and vanilla. Mash together with a fork until smooth and creamy.
3. Set up a small assembly line, because these can get kind of messy. You will need 3 stations as follows:
Station 1 – 6+ marshmallows in a small baking dish
Station 2 – mashed sweet potatoes
Station 3 – crushed vanilla wafers
Using your hands, coat each marshmallow in 1/6 of the sweet potato mixture and then dip in the crushed vanilla wafers turning to coat. Place in your prepared baking dish. Repeat with the remaining marshmallows.
4. Bake at 450º for 15-20 minutes or until golden brown. Set aside to cool.
Brown Sugar Gravy – In a small saucepan, combine the brown sugar, heavy cream and flour and bring to a boil over medium heat whisking constantly. Continue cooking until thick and creamy. Pour over the baked sweet potato puffs and enjoy.
Advance Prep – The sweet potato puffs can be prepared, baked, cooled and set aside until you are ready to eat. The warmth of freshly made brown sugar gravy will be just the ticket to reheating them for the dinner table. On Thanksgiving, I make these first thing in the morning when the oven is free, cover them in plastic wrap and set them aside to await the turkey and trimmings.
Leftovers? – Store in an airtight container for up to 3 days. To reheat, warm in a microwave oven for 20-30 seconds.