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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.