Recipe information
Yield
serves 4-6
Ingredients
4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut
1/2 cup granulated sugar
1 teaspoon cinnamon
8 large marshmallows
Preparation
Bake the potatoes until tender, then peel and mash them (the potatoes can be baked the day before). Stir in the sugar, orange juice, zest, and nutmeg. Toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, then roll the balls in the coconut mixture. Bake at 350 degrees for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open. These are wonderful served with turkey or ham.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
