CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
This recipe is by Virginia McDowell. Jefferson City, Mo. 1960.
1/2 C. melted butter
1 lb. 12 oz. can sweet potatoes
1 egg, separated
1/2 tsp. salt
1/4 tsp. cinnamon
6 large marshmallows
3/4 C. crushed crackers about 13
1 lb. 12 oz. can sweet potatoes
1 egg, separated
1/2 tsp. salt
1/4 tsp. cinnamon
6 large marshmallows
3/4 C. crushed crackers about 13
Mash potatoes; beat in egg yolk, salt, cinnamon, melted butter. Scoop potatoes into 6 equal mounds. Poke a marshmallow unto the center of each mound and roll into a ball covering the marshmallow. Beat the egg white until foamy. Dip each potato ball in egg white. Roll in cracker crumbs and coat well. Bake at 350 degrees for 10 minutes or until done.
