Sweet Potato Balls Recipes

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:

• 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:

• 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:

• Cook potatoes until tender, peel.
• You can also substitute 2 Large (39 oz each) cans of precooked Yams (drain very well).
• Put potatoes in a bowl and add the cinnamon and nutmeg. Mash well using a large fork or potato masher.
• Grab a small handful of potatoes and form into a ball (about the size of a tennis ball).
• Push a large marshmallow into the center of each potato ball.
• Roll each ball into cornflake crumbs until well coated and lay them side by side into a greased/sprayed cake pan.
• Cover and refrigerate while making the caramel sauce.
• CARAMEL SAUCE:.
• Melt butter in a saucepan on low heat, add brown sugar and salt.
• Stir & cook on low heat about 10 -15 minutes. Stir in evaporated milk, cook for 1 more minute.
• Remove from heat and stir in vanilla.
• Let sit for 5 minutes.
• Pour sauce over potato balls.
• Add mini marshmallows on top.
• Top with crushed walnuts or pecans.
• Bake at 350 for 20-30 minutes or until marshmallows are melted and well browned.

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.

SWEET POTATO BALLS

Steps:

• Cook the sweet potatoes. Either bake them and scoop out the insides, or peel them and then steam or boil and drain.
• Mash the cooked sweet potatoes and mix together with all the ingredients except the oil and bread crumbs.
• Heat the oil in a heavy skillet on medium heat.
• Place the bread crumbs in a bowl.
• Form little balls by dropping a heaping tablespoon of the sweet potato mixture into the bread crumbs, dredging each ball through the bread crumbs.
• Fry several balls at a time in the hot oil, rolling them around occasionally to brown all sides.
• When golden brown, drain on paper towels and serve immediately, or keep them warm in the oven until you're ready to serve.
• Serve with your favorite sauce.
• Variation: Stuff each ball with an olive or a little cube of sharp cheddar cheese by poking the olive or cheese into the center with your finger.

SWEET POTATO BALLS

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.