Sweet Potato Yema Balls Recipes

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:

• 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:

• In a pot, boil carrot and sweet potato for 15 to 20 minutes or until soft. Mash until smooth (or use blender), then set aside.
• In a bowl, beat three (3) egg yolks. Add condensed milk & caramel. Whisk until well-blended.
• In a saucepan, melt butter over low heat, add the egg-milk-caramel mixture and stir continuously for about 5 minutes.
• Add vanilla-caramel ice cream and stir constantly for another 5 minutes or until the ice cream is thoroughly melted.
• Sprinkle finely chopped nuts and mix thoroughly for 10 minutes or until the mixture begins to thicken.
• Add the carrot and sweet potato mash, then turn heat to medium and continue stirring for another 10 minutes.
• Splash thickened cream into the mixture and continue stirring until the mixture starts to hold together.
• Remove from heat and let it cool for about 5 minutes.
• Scoop 2 tsp of yema and form into 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.

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:

• 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.