Sweet Potato Egg Rolls
Total Time
Prep: 10 min. Cook: 15 min.
Makes
4 servings
Ingredients
2 cup Bruce’s canned sweet potato
1 cup small marshmallows
1 tablespoon all spice
1 tablespoon cinnamon
1 teaspoon nutmeg
10 egg roll sheets
¼ cup brown sugar
½ cup granulated sugar
½ cup water
1 cup canola oil
Directions
Using a big bowl, add sweet potato, cinnamon, nutmeg and all spice, mash thoroughly. Cut stove to medium high, water and sugar to a skillet. Add sweet potato mixture to the pan, Cook down for 5 minutes, add marshmallows and let melt for 1 minutes. Using egg roll package instructions, spoon about 2 tablespoons of the mixture onto each egg roll. Roll and form all the egg rolls (DO NOT OVER FILL EGG ROLLS). Add cup of canola oil and turn stove to medium high. Fry egg rolls, turning quickly, cooking on all sides to just golden brown, less than a minute. Remove to a cookie rack and repeat until all cooked. When ready to serve, dust with powdered sugar.
