4 large sweet potatoes, peeled and quartered
1/4 cup unsalted butter or margarine, melted
1/2 teaspoon salt
2 tablespoons light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 egg yolks, slightly beaten
12 large marshmallows
2 cups corn flake crumbs
1/4 cup unsalted butter or margarine, melted

Place sweet potatoes in a heavy 5- to 6-quart saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer until potatoes are very tender, 20 minutes. Immediately drain well; cool slightly.

Mash cooled potatoes. In a medium bowl, combined mashed sweet potatoes, 1/4 cup butter or margarine, salt, brown sugar, nutmeg, cinnamon and egg yolks. If mixture is too soft to shape, refrigerate until chilled. Flatten 1/3 cup sweet potato mixture into a 3-inch circle; place a marshmallow in center. Gather sweet potato mixture around marshmallow to enclose, leaving a small hole at top. Set aside. Repeat with remaining sweet potato mixture and marshmallows.

In a medium bowl, combine corn flake crumbs with remaining 1/4 cup butter or margarine. Roll puffs in buttered crumbs, turning to coat well. Place on a baking sheet; freeze until solid. If not baking immediately, place frozen puffs in a plastic freezer container; store up to 2 months.

To bake, preheat oven to 350 degrees F. Bake frozen puffs 20 minutes; serve hot.

Makes 12 puffs.