A Year-Round Guide to Franklin and Nantahala

Yield: 30 puffs. 2 cups mashed sweet potatoes 4 tablespoons dark brown sugar, divided ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 tablespoons self-rising flour 2

Madison County Championship Rodeo

Yield: 30 puffs. 2 cups mashed sweet potatoes 4 tablespoons dark brown sugar, divided ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 tablespoons self-rising flour 2

Rosemary and Goat Cheese Strata

Yield: 30 puffs. 2 cups mashed sweet potatoes 4 tablespoons dark brown sugar, divided ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 tablespoons self-rising flour 2

Sweet Potato Puffs

Yield: 30 puffs.

2 cups mashed sweet potatoes
4 tablespoons dark brown sugar, divided
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 tablespoons self-rising flour
2 tablespoons cornstarch
2 large eggs, beaten and divided
2 tablespoons honey

Preheat oven to 350°. In a bowl, combine sweet potatoes, 2 tablespoons sugar, salt, cinnamon, nutmeg, flour, and cornstarch. Fold in one beaten egg until well incorporated. Form tablespoon-size balls of the mixture and place on parchment-lined baking sheet. Brush each ball with the other beaten egg. Discard extra egg. Bake for 12 to 15 minutes or until lightly puffed. Drizzle puffs with honey, sprinkle with remaining sugar, and serve immediately.

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This story was published on Mar 16, 2021

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.