These Sweet Potato Puffs are the perfect side for a holiday dinner. Whipped sweet potatoes are sweetened with brown sugar and flavored with spices, wrapped around a marshmallow then rolled in gingersnaps, and baked. Guests get the perfect surprise when the balls are cut and all the melted marshmallow oozes out all sweet and sticky. It's like an inside-out sweet potato casserole!
We have a love-hate relationship with sweet potatoes in this family. I love sweet potatoes and would eat them all the time and my husband doesn't like them at all. Well, except for my Sweet Potato Casserole with Pecan Streusel that is.
So I set out to make a recipe with leftover sweet potatoes that he would like as much as my casserole. Hence this delicious Sweet Potato Puffs recipe.
Table of contents
Sweet Potato Puffs or Sweet Potato Balls are all over the internet so I can't take credit for thinking of the idea. Although I must admit, I did think of the idea without even knowing they were out there.
I put my own spin on them by trying to match the flavor in my husband's favorite casserole and then added a little more spice by rolling them in crushed gingersnaps. Don't like gingersnaps? See the options below.
These puffs are super easy to make too and are a big hit with the little kids and, to be truthful, the big kids too.
Variations
Replace gingersnaps with:
- Graham cracker crumbs
- Vanilla wafer crumbs
- Flake coconut sweetened with sugar and cinnamon
- Finely chopped pecans
- Crushed cornflakes
- Seasoned panko with parmesan cheese
Know what the best part is about these puffs? It's the secret ingredient inside - marshmallows! Yep, the marshmallows are what actually make these sweet potatoes puff up.
Once the Sweet Potato Balls with marshmallows inside are baked, they're like those lava cakes you have for dessert. The marshmallow oozes out all sticky and sweet when you cut into them and who wouldn't love that?
Air Fryer Sweet Potato Puffs option
If you want to save a little time and love your air fryer as much as I do, then by all means, air fry these babies up! Just follow the directions below up to the baking step then prep your air fryer.
- Preheat the air fryer for 5 minutes at 400 degrees.
- Spray the basket then spray the sweet potato balls all over with vegetable spray. I love avocado oil.
- Lay them in the basket making sure not to overcrowd them!
- Air fry for 5-6 minutes. You will find the marshmallows will puff up but may not become as liquidy as they do in the oven. But, they're still oh so sweet and tasty!
- Remove gently with a large spoon as they are very delicate. Sprinkle with confectioner's sugar and set carefully on serving platter.
Ingredients
- Sweet Potatoes - bring their sweetness to this recipe along with plenty of fall flavor. They are also good for you, supplying fiber, minerals, vitamins including Vitamins A & C, some protein and are high in antioxidants.
- Butter - brings richness to the mashed sweet potatoes
- Brown Sugar - is the sweetener because what's sweet potatoes without the sweet.
- Salt - enahnces the flavor as well as helping to turn the starchy potatoes creamier.
- Vanilla Extract - enhancies all the fall flavors, without it the potatoes would taste bland
- Cinnamon/Nutmeg - warm autumnal spices that bring fall flavor to the recipe
- Egg - is the adhesive that helps hold the sweet potato balls together
- Milk - brings enough moistness to make the sweet potatoes malleable
- Gingersnaps - a spicy coating that makes for a crisp outside with plenty of flavor
- Marshmallows - soft, sweet center that melts as it cooks
How to Make Sweet Potato Puffs
How to Cook Sweet Potatoes
- Microwave - Pierce the 4 sweet potatoes 3-4 times with a fork or knife. Place sweet potatoes on a paper towel in the microwave and cook 9-12 minutes depending on size.
- Baking - Preheat oven to 425 degrees and place potatoes that have been pierced with a fork on foil-lined baking sheet. Bake for 45-50 minutes or until tender.
- Boiling - Peel potatoes and cut into 1" cubes. Bring a large pot of water to a boil, salt and add potatoes. Slow boil them for 12-15 minutes or until tender.
Preparing Sweet Potato Mixture
- Remove the skin from slightly cooled sweet potatoes. Place in a large bowl. Add brown sugar, one egg, butter, vanilla extract, and spices then beat with an electric mixer until smooth.
Assembling Sweet Potato Balls
- Gather ingredients to assemble the sweet potato puffs. You will have a bowl of whipped sweet potatoes, a bowl with melted butter, a plate with crushed gingersnaps, and 8 large marshmallows.
- Divide sweet potatoes into 8 portions. Flatten 1 portion in hand and place marshmallow in the center.
- Form a ball around marshmallow and dip into melted butter.
- Immediately roll in gingersnap crumbs.
- Place on parchment or silicone mat-lined cookie sheet.
Baking Sweet Potato Puffs
- Ready to bake.
- Bake for 15 minutes. See how nice and puffed up they are! Oops, one decided to open early. Guess I have to eat that one. 🙂
Remove the baked sweet potato balls carefully to serving plates as they tend to be very fragile once the marshmallow has melted.
Sprinkle with powdered sugar so they look like little snowballs, then garnish with pine sprigs and cranberries to make them a perfect side dish for the season.
Now take a bite! Oh, I just love the way the marshmallow sweetens the sweet potatoes even more. Wouldn't these be a fantastic addition to your Thanksgiving or Christmas dinner? Enjoy!
More Side Dishes You'll Love
Roasted Sweet Potatoes with Shallots are flavored with maple syrup and sweetened with cinnamon sugar pecans. What's not to love?
Maple Bacon Wrapped Carrots are the perfect side for any meal and especially for the holidays. The carrots develop a sweet candy coating when baked that pairs perfectly with the smoky bacon.
Rice Pilaf with Dried Cranberries & Almonds from An Affair from the Heart is an easy rice pilaf with flavors of fall mixed in.
Maple Roasted Brussels Sprouts are crispy nuggets of deliciousness complete with bacon, pecans, and a toss with maple syrup & balsamic.
Find even more fall side dishes here on 2CM!
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Sweet Potato Puffs
Ingredients
- 2 cups mashed cooked sweet potatoes (about 4 large sweet potatoes)
- 3 Tablespoons butter melted
- 2 Tablespoons brown sugar packed
- 1 teaspoon salt
- ¼ teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg
- 1-2 Tablespoons favorite milk
For assembly
- 2 Tablespoons butter melted
- Gingersnaps about 24, ground to fine crumbs
- 8 marshmallows
- Garnish: powdered sugar
Instructions
- Cook sweet potatoes with one of the methods in the note sections below.
- Preheat oven to 400 degrees. Line cookie sheet with parchment paper or silicone mat.
- In a large bowl, beat cooked, peeled sweet potatoes, butter, brown sugar, salt, vanilla extract, cinnamon, nutmeg, and egg.
- Add milk until sweet potatoes will form a ball and stick together.
To assemble:
- Place 2 Tablespoons melted butter in wide-mouthed bowl.
- Place gingersnap crumbs on a flat plate.
- Divide sweet potatoes into 8 portions.
- Take one portion and flatten. Place marshmallow in the center and form the sweet potatoes around it.
- Dip sweet potato ball into butter then roll in crumbs.
- Place on cookie sheet.
- Repeat with remaining sweet potatoes.
- Bake for 15 minutes or until they look slightly puffy.
- Sprinkle with powdered sugar.
- Serve immediately. (Lift carefully with a large spoon so as not to split them open.)
Notes
- Microwave - Pierce the 4 sweet potatoes 3-4 times with a fork or knife. Place sweet potatoes on a paper towel in the microwave and cook 9-12 minutes depending on size.
- Baking - Preheat oven to 425 degrees and place potatoes that have been pierced with a fork on a foil-lined baking sheet. Bake for 45-50 minutes or until tender.
- Boiling - Peel potatoes and cut into 1" cubes. Bring a large pot of water to a boil, salt, and add potatoes. Slow boil them for 12-15 minutes or until tender.
- Preheat the air fryer for 5 minutes at 400 degrees.
- Spray the basket then spray the sweet potato balls all over with vegetable spray. I love avocado oil.
- Lay them in the basket making sure not to overcrowd them!
- Air fry for 5-6 minutes. You will find the marshmallows will puff up but may not become as liquidy as they do in the oven. But, they're still oh so sweet and tasty!
- Remove gently with a large spoon as they are very delicate. Sprinkle with confectioner's sugar and set carefully on serving platter.
Nutrition
This post has been updated and was first published on December 9, 2018.
arleen friedrich says
Can I make day before and bake before dinner
Linda Warren says
I haven't tried that myself but I would think you could put the balls together with the marshmallows, refrigerate, and, just before baking, roll in the gingersnaps. You might want to bring them to room temperature prior to baking or bake a little longer if they are cold. Let me know how they turn out. Happy Thanksgiving!
Stephanie says
My batter came out too liquidy. What can I do?
Linda Warren says
I would add another sweet potato as the size of the initial potatoes could have something to do with the ratio between solid and liquid. I hope they come out as I know they'll be a popular side dish, especially with the kids. Happy Thanksgiving!
Jamielyn says
These look so delicious! Love the melted marshmallows on the inside!
Linda Warren says
It's what makes my husband actually like sweet potatoes. lol
Andrea says
I used mini marshmallows (two in each ball), and made smaller balls (10 of them). Unfortunately, the marshmallow centers melted, and there was no ooey- gooey center. I was pretty disappointed 😔. But, the flavor was good. I ended up using the rest of the potato mixture to make a small "casserole" and topped with lots of marshmallows. Probably could have made 6 more balls, but if they were melting, I didn't think it was worth the effort.
Linda Warren says
Mini marshmallows are too small and melt too quickly to use in this recipe. The larger marshmallows will partially melt and create that ooey gooey center. I'm glad you enjoyed the flavor and hope you give them a try again with the larger marshmallows.
Jacqueline Debono says
These sweet potato puffs look to-die-for delicious! Love the idea of rolling them in crushed gingersnaps!
Linda Warren says
Thanks! I think it gives them a little spicy kick. They're also good rolled in cinnamon graham crackers.
Kelli Kerkman says
What a fun idea! Love recipes with little surprises 🙂
Linda Warren says
Me too! 🙂
Ginny says
What a fantastic twist for sweet potatoes. Fun and make and eat!
Linda Warren says
It's always a fun treat for dinner and makes the sweet potatoes a popular side dish.
Elaine Benoit says
I'm in the same boat as you are, I love sweet potatoes, but my hubby can take them or leave them. These potato puffs look fluffy and delicious and I'm making them to see if hubby even notices! 😉
Linda Warren says
Let me know if he likes them. I just made some last night and my husband ate them with no complaints. Yay!