Ingredients

2 pounds sweet potatoes
1 cup gingersnap crumbs
2 tblsp butter
1 egg
1/4 tsp salt
1 bag mini marshmallows
1 tblsp brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon

Method:
1. Boil the sweet potatoes cut in chunks until they become tender.
2. To this, add butter and spices and mash.
3. Then stir in an egg and continue to mix.
4. Refrigerate this mixture until firm.
5. Now form balls out of this mixture and place 1 2 marshmallows in each ball.
6. Then roll in the gingersnap and spread on the cookie sheet. Then bake this mixture for about 10 to 15 minutes at 400 degree F.
7. Serve hot.