Baked Sweet Potato Balls Recipes

NO BAKE SWEET POTATO ENERGY BALLS

Steps:

• Combine the oats, dates, ground flax seed, turmeric, ginger, pepitas, chia seeds and cashews in a food processor and pulse several times to crush the nuts.
• Add the seed butter, sweet potato, banana, cinnamon and maple syrup and pulse the mixture to combine the ingredients well.
• Line a baking sheet with parchment paper. Form the dough into 1 inch sized balls and place on the baking sheet.
• Put the dark chocolate in a microwave safe bowl with the coconut oil and heat for about 1 minute. Place the melted chocolate in an icing bag and drizzle over the top of the oat energy balls.
• Place the balls in the fridge for 30-45 min to firm up.
• Remove from the baking sheet and store in an air tight container in the fridge.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

SWEET POTATO BALLS

Steps:

• Mash the sweet potatoes while they are still hot and add the butter, salt and spices.
• Add the egg and continue to whip until thoroughly combined.
• Chill until firm and then form into golf ball sized piece, stuffing 2 to 3 marshmallows in center of each ball.
• Roll in the ginger snap crumbs and place on a non-stick or lightly greased baking sheet.
• Bake at 400°F for 10 to 15 minutes.

SWEET POTATO BALLS

Steps:

• Boil the sweet potatoes in hot boiling water for 15 minutes, or until the inside is cooked through. Peel the skin off and discard. Smash the sweet potatoes.
• Add the mashed sweet potatoes with flour, sugar, and water to form a dough that is not sticky to the hands.
• Divide the dough into small, equal portions and roll them into balls. Roll the sweet potato balls with sesame seeds.
• Heat up a shallow pot with 2-3 inches oil. When the oil is fully heated, deep fry the sweet potato balls until golden brown. Dish out and drain well on paper towels. Dust with powdered sugar before serving.

SWEET POTATO BALLS

Steps:

• Peel and cube sweet potatoes. Place in a steamer and steam for 10 minutes until soft. Transfer to a large bowl and mash with a potato masher.
• Add glutinous rice flour, white rice flour, granulated sugar, and baking powder to the mashed sweet potatoes. Mix with a spatula until a soft dough forms. If dough is still a little wet, mix in some additional white rice flour. Dough should be soft but not sticky.
• Pinch a little dough from the bowl and roll between palms to form a 1-inch diameter ball. Repeat until all dough is used up.
• Fill a medium sized saucepan with 1 inch vegetable oil over medium low heat. Gently drop a few sweet potato balls into the hot oil. Fry for 3 to 4 minutes until golden brown. Sweet potato balls should float when cooked. Remove with tongs and drain on a metal strainer. Repeat until all sweet potato balls are cooked.
• Serve immediately.

CRUNCHY SWEET POTATO BALLS

Steps:

• Mix sweet potatoes, egg, 2 tablespoons butter, cream, salt and nutmeg. Divide into six to eight portions. Pat each portion around a marshmallow. Roll in remaining butter and then in cornflakes. Place in a greased 9-in. pie plate. Bake at 400° for 15 minutes.

SWEET POTATO BALLS

Steps:

• Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a greased shallow 1-1/2-qt. baking dish. , In a saucepan, bring brown sugar, butter and milk to a boil; pour over the balls. Bake, uncovered, at 350° for 15 minutes.

BAKED SWEET POTATO BALLS

Steps:

• Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
• Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
• Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

BAKED SWEET POTATO ARANCINI (ITALIAN RICE BALLS) VEGAN

Steps:

• Filling:.
• Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
• Meanwhile, combine all other filling ingredients in a food processor until smooth.
• Stir together well.
• Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
• Place in freezer to cool to make them easier to handle.
• Risotto:.
• Saute onion in large saucepan until tender. Add garlic.
• Add the dry rice and stir constantly for 2 minutes.
• Add the white wine stir until absorbed.
• Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
• Assembly:.
• Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
• Can be frozen at this point.
• Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
• Serve with marinara sauce.

EASY BAKED MOCHI BALLS WITH SWEET POTATO

Steps:

• Cut sweet potato into chunks, place in separate bowls and steam until they soften, about 20 minutes.
• While they're still hot, transfer the both kinds of sweet potato into separate mixing bowls, then add in sugar and butter in each bowl. Use a potato masher or fork to mash until you reach the consistency of mashed potato.
• Add tapioca flour in each bowl, mix and knead to form a ball. If the dough is too wet, add more tapioca flour; if it's too dry then add some water.
• Preheat oven to 350°F (180°C)
• Form the dough into 1 inch little balls and place them on a baking pan lined with parchment paper or silicone mat. Moistening your hands a little bit will make rolling the ball easier.
• Bake for 16-18 minutes or until the bottom part is golden brown. Let cool for 5 minutes before enjoy it.

BAKED SWEET POTATO BALLS WITH CRUNCHY CORNFLAKES

Steps:

• 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.

SWEET POTATO BALLS RECIPE | KHANOM MANTIP (ขนมมันทิพย์)

Steps:

• Fill a large pot with water and bring it to a boil. Add the corn, boil for 5 minutes, and set aside.
• Set a small pan on low heat, add the coconut milk, sugar, salt, baking powder and stir with a spoon until everything is dissolved and combined. There is no need to bring this to a boil.
• Fill half a large pot with water and bring it to a hard boil (you can use the same pot you used to boil the corn). Add a steamer on top and place all the sweet potatoes in it. Then, cover with a lid and steam for 30 minutes.
• Cut the corn off the cob and separate the kernels.
• Take your mortar and pestle and roughly pound the sweet potatoes in the mortar, one color at a time, before transferring to 2 large bowls. You don't want the potatoes to be too fine. (If you don't have a mortar and pestle, use a bowl and a spoon.)
• Add half of the corn and half of the coconut syrup to each sweet potato bowl and mix with a spoon.
• With your hand, take about 1 1/2 tablespoons of the sweet potato mixture and roll into a ball. Repeat until finished.
• Bake your sweet potato balls at 302°F or 150°C for 20 minutes, flipping halfway through. Note that you might want to preheat your oven if you're using a large oven.

SWEET POTATO BALLS

Steps:

• Preheat oven to 350 °F.
• Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg.
• In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.