Description
Sweet Potato Bombs with Marshmallow in Cinnamon Sugar are a festive bite-sized twist on classic sweet potato casserole. Creamy spiced sweet potato surrounds a gooey marshmallow center, finished with a crunchy cinnamon sugar coating. Perfect for holidays, parties, or special gatherings.
Ingredients
Scale
- 6 medium sweet potatoes
- 8 jumbo marshmallows
- 4 tablespoons unsalted butter, melted
- ⅓ cup dark brown sugar
- 1 large egg
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of ground cloves
- ¼ teaspoon baking powder
- 1 tablespoon flour
- 1 tablespoon orange juice
- 1 tablespoon bourbon, sherry, or vanilla extract
- 1 cup crushed cornflakes
- Canola oil, for frying
Instructions
- Preheat oven to 375°F (190°C). Bake sweet potatoes until fork-tender, about 40 minutes.
- Allow potatoes to cool slightly, then peel and mash until smooth.
- Mix in butter, brown sugar, egg, cinnamon, nutmeg, cloves, baking powder, flour, orange juice, and bourbon or vanilla.
- Cut marshmallows in half if needed. Scoop sweet potato mixture and encase marshmallows to form balls.
- Dip each ball into beaten egg, then roll in crushed cornflakes.
- Heat oil to 375°F. Fry sweet potato bombs in batches for 3–4 minutes until golden brown.
- Remove and drain on paper towels.
- Roll warm bombs in cinnamon sugar and serve immediately.
Notes
For a lighter version, bake at 400°F for 15–18 minutes instead of frying. Mini marshmallows can be used for smaller bites.