Sweet Potato Bird 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 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 BIRD BALLS

Steps:

• Pierce the skin of the sweet potato several times with a paring knife or skewer. Place into the microwave, and cook on High power until the potato is tender, 5 to 9 minutes, turning the potato over halfway through cooking. When done, allow to cool until cool enough to handle.
• Peel the potato and place into a large mixing bowl. Add the vegetables, banana, raisins, apples, and oatmeal. Mix using an electric mixer on high speed until the vegetables have been reduced to tiny pieces and the mixture is thoroughly combined. If the mixture is too dry, add a little water until soft enough to roll into balls.
• Line a baking sheet with parchment or waxed paper. Roll the mixture into marble-sized balls and place onto baking sheet. Feed Polly a couple now, then place the baking sheet into the freezer, and freeze solid. Once frozen, remove treats from parchment paper and store in a resealable plastic bag. Defrost treats before serving.

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.

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 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:

• 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.

NO-BAKE BIRDIE SWEET POTATO BALLS (BIRD TREAT)

Steps:

• Prepare the sweet potato by piecing it several times with a knife or food skewer, then place the potato in the microwave and cook it on high power for about 5-9 minutes, or until the potato is tender.
• Half way through the cooking, turn the potato over; when it is finished cooking, set it aside on a plate or other surface and allow it to cool considerably.
• Once the potato is cool enough to handle, add the remaining ingredients to the mixing bowl, then use an electric mixer on a high speed to thoroughly beat all the ingredients together; blend for several minutes, or until everything has been reduced to tiny chunks, and the mixture is consistent.
• Check the consistency of the mixture, it shouldn't be too thick; you should be able to mold it easily with your hands and have it hold its shape- adjust the consistency by adding water as needed.
• Line a small baking sheet or tray with waxed paper; begin to form some marble sized balls of the mixture by tearing off chunks and rolling them between your hands.
• Arrange each ball onto the prepared baking sheet, then repeat with the remaining mixture until you run out of mixture can no longer make any more balls.
• The balls are ready to be served immediately.
• Promptly place any leftover in the refrigerator until ready to use; Alternately, you can individually wrap each ball in waxed paper, foil, or plastic wrap, if space is an issue or you don't have a baking sheet to use.
• Defrost the frozen balls before serving.