3 c. cooked sweet potatoes
1/4 c. butter
3/4 c. light brown sugar
2 tbsp. milk
1/4 tsp. salt
1/2 to 1 tsp. grated orange rind
8 reg.-size marshmallows
1 c. corn flakes, crushed or 1 c. ground pecans

Mash sweet potatoes. Add butter, sugar, milk, salt and orange rind. Scoop up about 1/4 cup potato mixture with tablespoon and shape mixture around each marshmallow, using more as needed to cover. Roll each ball in crushed corn flakes or ground nuts. Place potato balls in buttered baking dish, cover with foil and freeze.

When ready to serve, preheat oven to 350 degrees. Take balls directly from freezer, place on pan and put in preheated oven. (Thawing them will make them soggy.) Bake 20 minutes or until marshmallows begin to ooze.