Bonnie ^O^


This recipe comes from Chef Bowersox. His mother used to make these wonderful Sweet Potato Puffs for her family twice a year, for Thanksgiving and Christmas. He says: "They are as simple to make as forming a snowball, and make great fun for the kids gathered for family holidays. The surprise inside is what makes the dish--and makes you look forward to them every year." We really enjoyed this dish, and it is super easy to prepare. We think it can be served as a side dish to your holiday dinner, or as a light dessert with whipped topping. I tweaked the recipe to my family's taste, and I hope you Enjoy it!


★★★★★ 2 votes

8 puffs
10 Min
15 Min


  • 1
    can (29 oz.) sweet potatoes, drained
  • 1
    cup crumbs made from corn flakes
  • 8
    large marshmallows
  • 1/2
    teaspoon cinnamon
  • 1/4
    teaspoon nutmeg
  • 1/4
    cup sugar
  • 1/4
    teaspoon salt
  • ·
    small dish with brown sugar in it for dipping
  • ·
    white corn syrup



  1. Pre-heat oven to 350 degrees. You will need an 8 inch, ungreased glass baking dish.
  2. Empty the well-drained sweet potatoes into a medium size mixing bowl. Mash gently with potato masher until just mashed. Add the cinnamon, sugar, nutmeg and salt. Gently stir just until mixed.
  3. Place 1 cup of cornflake crumbs in a small bowl (about the size of a cereal bowl)
  4. Put about a 1/2 cup of brown sugar in a small dish for dipping.
  5. Take some potato and put it in your palm. (about 2 tablespoons) Press a marshmallow in the center, and put more sweet potato on top and form a ball, like a snowball, hiding the marshmallow from view.
  6. When the ball is formed, roll it in the cornflake crumbs until covered. Then press about 1 tablespoon of brown sugar onto the top of the ball. Place ball in the baking dish with the brown sugar side up. See my 2 photos of this dish above. Drizzle with 2 tablespoons of corn syrup over the top, and let it run down the sides.
  7. Bake in the oven 15 minutes until the brown sugar has slightly melted over the top. Serve Hot, with or without topping.
  8. Cook's Tip: I made this more than once, so I could get the temperature right. If I baked it 20 minutes as the original recipe stated, they would "pop open", but if I removed them in 15 minutes, it worked fine. So the cooking time will depend on your oven. Let the kids help, because this is a fun recipe to make! Enjoy!

Printable Recipe Card


Course/Dish: Potatoes, Other Desserts
Other Tag: Quick & Easy

Show 28 Comments & Reviews

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