Sweet Potato Balls Appetizer Recipes

SWEET POTATO BALLS APPETIZER

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 9 x 12 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.

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.

LOADED MASHED SWEET POTATO BALLS

Steps:

• Add baked sweet potatoes to a blender with the cooked bacon and coconut flour. Blend until smooth.
• Roll sweet potato mixture into 12 balls. Set on a plate and set aside.
• Bring a skillet to medium heat and add coconut oil.
• In a small bowl, whisk together eggs and water. Set aside.
• In a separate bowl, combine almond flour and seasonings. Set aside.
• Working one ball at a time, dip each ball into the egg wash followed by the almond flour, and then transfer to the skillet. Cook 2-3 minutes on each side until golden brown.

SWEET POTATO CHEESE BALL

Steps:

• In a bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until easy to handle. Shape into a ball; cover and refrigerate for 4 hours or until firm. Serve with crackers, breadsticks or vegetables.

SWEET POTATO BALLS

Steps:

• Wash and peel the sweet potatoes. Chop into small pieces. Soak in water to prevent darkening. Steam or boil until soft. Use fork test to see if the pieces are soft enough. Mash the sweet potatoes using a fork or wire whisk.
• Transfer the mashed sweet potatoes in a large mixing bowl. Add the condensed milk and salt. Mix well using a spatula.
• Add the all-purpose flour and cornstarch. Gently mix the ingredients well until you form a soft dough. Add the baking powder. Knead the dough until the baking powder is distributed within the dough.
• Form small balls from the sweet potato dough using your hands.
• Fry in batches under low-medium heat. Fry until golden brown. Transfer to a strainer or on a tissue paper to drain excess oil.
• Serve in a serving plate and enjoy it plain or with a dip or sauce.

SPICED SWEET POTATO BALLS

Steps:

• In a large saucepan, cook sweet potatoes in boiling water to cover for 30 to 35 minutes or until tender; drain. Let cool slightly.
• Peel sweet potatoes; mash potatoes in a large bowl. Add pecans, butter, salt, 2 Tablespoons flour, brown sugar, and spices. Beat at medium speed of an electric mixer until smooth.
• Add some all-purpose flour to a pie plate or small bowl. Drop mixture, by rounded tablespoonfuls, into the flour; gently roll into balls.
• In a Dutch oven, pour vegetable oil to a depth of 2 inches; heat to 380F degrees. Fry balls, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately.

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.

TURKEY SWEET POTATO BALLS (THM-E)

Steps:

• Preheat oven to 375 degrees.
• In large bowl, mix all ingredients together until well combined.
• Shape into meatballs (about 2.5 Tablespoons worth for each ball)
• Place them on parchment lined baking sheet or use silicone baking mat.
• Bake for 20 minutes or until lightly golden.

CRUNCHY POTATO BALLS

Steps:

• In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Add enough of the flour to make a stiff mixture. Chill. , Shape into 1-in. balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes. Serve hot.

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:

• 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 RECIPE: HOW TO MAKE SWEET POTATO BALLS RECIPE | HOMEMADE SWEET POTATO BALLS RECIPE

Steps:

• Wash the sweet potato properly and boil it. You can also pressure cook it until soft. Now peel it and collect it in a bowl.
• Now mash the sweet potato properly. Add finely chopped onion, capsicum, green chilli, salt, black pepper powder and refined flour. Mix well to prepare a stiff dough.
• Now mix corn flour with 1/4 cup water to prepare a slurry. Make small balls from the mixture and place them on a plate. Dip the balls in slurry, coat them using breadcrumbs and deep fry them in hot oil. Fry until golden in colour.
• Once fried, serve the Sweet Potato Balls with ketchup, mint chutney or mayo. Enjoy!

SESAME SWEET POTATO BALLS

Steps:

• Remove sweet potato peels, cut them into smaller pieces and steam them for 15 mins or until you can poke thru with a chopstick
• Mash the potatoes with a potato masher and combine it with glutinous rice flour, custard powder and sugar.
• Slowly add in water to form a smooth dough that is soft in texture but not sticky.
• Divide dough into small, equal portions and roll into balls. Dip in water and coat with sesame seeds.
• Deep-fry sweet potato balls till golden brown. Dish out and drain well before serving.