Title: Herbed Sweet Potato Puffs
Categories: Vegetable Appetizer
Yield: 1 Servings

2 1/2	lb	Fresh sweet potatoes; cooked
		. & mashed (about 3 cups)
1/2	c	Cornmeal
1/4	c	Flour; all-purpose
2	tb	Butter or margarine; melted
1		Egg
2	tb	Onion; grated
1	tb	Parsley; minced
1	ts	Garlic salt
3/4	ts	Basil; crushed
3/4	ts	Marjoram; crushed
1/2	ts	Salt
	ds	White pepper
1/4	lb	Monterey Jack or Swiss
		. cheese; cut into
		. 1/2-inch cubes
		Oil for frying

Combine all ingredients, except the cheese and oil; beat until light and fluffy. Using a teaspoon, shape the mixture into 1-inch balls. Bury a cheese cube in each ball, covering cheese completely. Arrange on cookie sheet until ready to deep fry. Heat oil to 375øF; deep-fry the sweet potato balls, a few at a time, until golden brown.

Source: The California Sweet Potato Council

In an article, "Unjust Desserts" by Jon Miller ** American Way Magazine ~- 15 Dec 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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