5 med. sized sweet potatoes
2 tbsp. sugar
2 tbsp. butter
1 tsp. lemon juice
Marshmallows (regular size)
2 slightly beaten egg whites
2 c. crushed corn flakes

Cook sweet potatoes; mash. Season with sugar, butter and lemon juice. Make croquettes by shaping potatoes around marshmallows. chill one hour. Dip into egg whites and roll in corn flakes. Fry in deep shortening (375 degrees) until golden brown. Drain on absorbent paper and serve at once.

NOTE: Canned sweet potatoes may be used. Heat; add seasonings and prepare as above.