Awesome Sweet Potato Balls Recipes

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.

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.

Steps:

• Mix mashed sweet potatoes with brown sugar, orange juice, and nutmeg.
• In another bowl mix pecans, sugar, and cinnamon.
• Take a marshmallow, press potatoes around it, then roll in pecan mixture.
• Bake for 15-20 minutes at 350 degrees.

Steps:

• Preheat oven to 350 degrees 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.

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.

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.

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.

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.

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.

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.