Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
2 points per serving
1 18 oz can of sweet potatoes, drained
1 T packed brown sugar
6 large marshmallows
1 T margarine, melted
1/3 c cornflakes, crushed
- Heat oven to 450; spray 8x8 pan with nonstick cooking spray. Mash (really well) sweet potatoes and brown sugar. Shape 1/3 c potato mixture around each marshmallow into a ball.
- Brush 1 sweet potato ball at a time with margarine; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8-10 minutes or until coating is light brown.