Baked Sweet Potato Balls with Crunchy Cornflakes

Preheat the oven to 375 degrees F. Place the drained sweet potatoes into a large mixing bowl; mash well, add the egg and 3/4 tsp. of salt, mashing again until the sweet potato mixture is well combined and rather “fluffy” in texture. (Feel free to use an electric mixer.)
Using your hands, place some of the prepared sweet potato mixture into your palm, then add a marshmallow into the center; top with a bit more sweet potato mixture, forming it around the marshmallow, making each sweet potato ball slightly smaller than a tennis ball in size. (I like to divide my sweet potato mixture in half, then divide each half into 6 portions or so, which helps to make the 12 sweet potato balls more even in size.)
Place the crushed corn flakes into a shallow dish. Gently roll each sweet potato ball in the corn flakes, packing them lightly with your hands so they stick. Place te balls side-by-side, but not touching, into a greased 9 x 13 baking dish. Lightly spray the top of of the sweet potato balls with nonstick spray.
Bake the sweet potato balls, uncovered, on the center rack for 15 minutes.
Meanwhile, in a large mixing bowl, whisk the whipping cream, brown sugar, salt, and orange marmalade together until the brown sugar is dissolved; set aside.
When the timer sounds, remove the sweet potato balls from the oven; gently pour the prepared whipping cream mixture around the sweet potato balls, slightly drizzling it over the sweet potato balls a bit, too. Sprinkle the sweet potato balls with a light sprinkle of kosher salt.
Reduce oven temperature to 350 degrees F.; bake balls an additional 15 minutes or until hot and bubbly throughout, and the whipping cream mixture has thickened nicely. Serve at once.

Baked Sweet Potato Balls with Crunchy Cornflakes

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