This isn't health food, but sweet potato chimichangas are sweet

Are you missing those marshmallow sweet potatoes from Thanksgiving? While they aren't my favorites, they are always a hit around our holiday table.

That ooey-gooey side dish that is so popular, especially with the kiddies translates well into a chimichanga treat that will have everyone singing your praises the rest of the year.

This is, by no means, a diet food. Other than the sweet potatoes there isn't anything healthy about the dish.

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene, Vitamin C, and Vitamin B6. Pink and yellow varieties are high in carotene. All that aside, it tastes fantastic.

Sweet Potato Chimichangas

3 cups of mashed sweet potatoes
1 cup of mini marshmallows
1 tablespoon of  cinnamon
1 tablespoon of frozen whipped topping, thawed
1/2 cup of confectioners' sugar
1/3 cup of flour
16 (10 inch) tortillas
1/4 cup of butter, softened
1 oil for frying
1 1/2 teaspoons of ground cinnamon
1 tablespoon of sugar

• Put the sweet potatoes in a saucepan, and stir in 1 tablespoon of cinnamon.
• Cook and stir over medium heat until heated through.
• Stir in the marshmallows just until partly melted. Remove from heat, and set aside to cool.
• Once the sweet potato mixture is cool, stir in the confectioners' sugar and the flour. Add more sugar to taste if desired.
• Cut each tortilla in half, and spread a thin layer of butter on each side.
• Put a tablespoon of the sweet potato filling onto the center of each one running parallel to the cut edge, then fold in the sides, and roll up from the straight edge to seal in the filling.
• Heat about an inch oil in a large heavy skillet to about 350 degrees.
• Fry the chimichangas until they are a golden brown, turning as necessary.
• Drain on towels or in a collander. The tortillas will darken a little after they are removed.
• Mix together the remaining cinnamon and sugar. Sprinkle over the chimichangas while warm.