Sweet Potato Surprise

Ingredients

• 2 cups riced sweet potatoes
• 1/2 cup crushed corn flakes
• 1 egg well beaten
• 8 marshmallows
• Dash of red pepper
• 1/2 teaspoon salt

Method

1. 1

   Boil and peel potatoes and put through ricer.

2. 2

   When cool add egg, salt and pepper.

3. 3

   If mixture is too dry add a little sweet milk.

4. 4

   Flour hands if necessary and form into 8 round balls with one marshmallow hidden in the center of each.

5. 5

   Roll in the corn or bran flakes that have been finely crushed and fry in hot Crisco.

6. 6

   Fry until nicely brown and drain on oil paper.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 21. The excerpt below is the record exactly as published.

SWEET POTATO SURPRISE Delicious with fried chicken or cold meat for luncheon or dinner. Can be fried any time and reheated in the oven at mealtime or even the next day. 2 cups riced sweet potatoes % cup crushed corn flakes 1 egg well beaten 8 marshmallows Dash of red pepper V2 teaspoon salt Boil and peel potatoes and put through ricer. When cool add egg, salt and pepper. If mixture is too dry add a little sweet milk. Flour hands if necessary and form into 8 round balls with one marshmallow hidden in the center of each. Roll in the corn or bran flakes that have been finely crushed and fry in hot Crisco. Fry until nicely brown and drain on oil paper. —Mrs. R. T. B. Little. 57 Phone 52 Well Kept Food There is one thing that will keep food, and you can depend upon it — Ice. There is nothing to get out of order, break down or refuse to work about ice. It does the work quietly and ef- ficiently. WADESBORO ICE and FUEL CO. YOU NEED WHAT WE SELL SUMMER and WINTER. The Best Range for Cooking — Betty Washington or Kehecca Washington breads BEATEN BISCUIT IV2 pounds Melrose flour 2 teaspoons salt 8 oz. lard 4 tablespoons sugar V2 pound liquid (two-thirds milk) Pinch of Royal baking powder. Roll until dough blisters. Cut in small biscuit and bake in moderate oven. — Grace Allen. SPOON BREAD 1 pint sweet milk 1 teaspoon salt 1 cup corn meal 2 eggs Butter size of an egg. Make mush by sprinkling meal in hot milk. Let cool, add eggs and butter, cook in oven 40 minutes. — Mrs. Myrtle Bridger. MEAL MUFFINS 1 pint of sifted water ground meal 2 eggs 1 pint of buttermilk Salt to taste 1 teaspoonful of soda 1 large tablespoon melted lard Mix. Add soda just before cooking in muffin tins in hot oven. —Mrs. T. L. Caudle. CORN BREAD STICKS 1 qt. meal Enough water to make batter soft V2 cup Melrose flour 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.