Sweet Potato Bonbons Recipe

3 pounds sweet potatoes, peeled and cut in ½-inch cubes
¼ cup (1/2 stick) plus 1/3 cup butter or margarine, melted
½ cup packed dark brown sugar
1 teaspoon salt
½ teaspoon grated orange zest
3 cups crushed cornflakes
16 large marshmallows
16 pecan halves, optional

1. Bring 8 cups water to a boil in a Dutch oven. Add the sweet potatoes and return to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 18 to 20 minutes. Drain well and remove to a large bowl.
2. Beat the potatoes at high speed using a mixer until light and fluffy. Add ¼ cup melted butter, the brown sugar, salt, and orange zest. Beat until well blended. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours.
3. Preheat the oven to 450 degrees F. Line a baking sheet with foil and coat it with nonstick cooking spray.
4. Place the crushed cornflakes in a shallow pan. Divide the sweet potatoes into 16 portions and shape them around the marshmallows in ovals or rounds. Brush each ball with the remaining 1/3 cup butter and coat evenly with the cornflakes.
5. Place the bonbons on the prepared baking sheet and top each with a pecan half, if desired, pressing down slightly. Bake for 8 for 10 minutes, until golden.