2 pounds sweet potatoes or yams
¾ teaspoon salt
1½ tablespoons granulated sugar
¾ teaspoon ground cinnamon★
2 tablespoons butter
2 eggs, separated
1 cup all-purpose flour
Milk
1½ cups breadcrumbs★★
Preheat the oven to 400°. Wash and scrub the potatoes (grease the potatoes prior to baking as this makes peeling easier). Bake for 45 minutes or until tender. After baking, peel the potatoes and discard the skins and the objectionable dark potato pulp. In a large mixing bowl mash the potatoes. Add the salt, sugar, cinnamon, butter, and the egg yolks. Blend the mixture well. Cover and chill. After the mixture has chilled, form it into three-quarter-inch balls and roll the balls in flour. Chill the puffs. Whip the egg whites and add enough milk to equal 1 cup liquid. Dip the floured puffs into the milk and then roll them in the crumbs. Fry at 375° until golden brown. Drain on paper towels.
Hints: The potatoes may be baked one day and finished the next day. A ½ cup pecan pieces add a nice texture and taste.
★Grated rind of a lemon or orange or ½ teaspoon vanilla extract may replace the ground cinnamon.
★★Shredded almonds, coconut, or cornflakes may replace all or part of the bread crumbs. A pecan meal and breadcrumbs combination also makes for an interesting and crispy fried puff.
YIELD: 6 SERVINGS