SWEET POTATO BALLS
This is the perfect dish to get the kids involved in the kitchen. They will help mold the balls and they will love the taste of something they made.-Tammy Neubauer, Ida Grove, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
SWEET POTATO BALLS
Make a Taiwanese snack favourite, sweet potato balls. They're made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown
Provided by Ben Lee
Categories Snack
Time 1h10m
Yield Makes 25
Number Of Ingredients 4
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.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.01 milligram of sodium
SPICY SWEET POTATO BALLS
Steps:
- Preheat oven to 400 degrees F.
- Mash sweet potatoes while they are hot, then add, butter, salt, and spices. Add egg and continue to whip until thoroughly combined. Chill until firm. Form into golf ball sized pieces and place 2 to 3 marshmallows in center of each ball. Roll in ginger snap crumbs. Place on non-stick or lightly greased baking sheet. Bake for 10 to 15 minutes.
SWEET POTATO BALLS
May be frozen for later use. Just increase baking time if frozen.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
SWEET POTATOE BALLS #SP5
Make and share this Sweet Potatoe Balls #SP5 recipe from Food.com.
Provided by skpuente
Categories Potato
Time 20m
Yield 8-10 Balls, 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir beaten egg and flour into sweet mash potatoes.
- Set aside In a separate bowl the Rice Crispy Cereal or crushed gingers snaps .
- With a tablespoon scoop up about 1 1/4 cups of the mixture and shape around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the either the cereal or gingersnaps covering it completely . Cover with foil and freeze a lined baking sheet.
- When ready to serve ,bake for 15 to 20 minutes at 350 degrees. On a cookie sheet line with baking paper . Watch carefully for the last few minutes of cooking; the melting marshmallows can cause the potato balls to burst open.
- You may freeze these ahead of time.
Nutrition Facts : Calories 87.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 34.3, Carbohydrate 17.7, Fiber 0.3, Sugar 4.4, Protein 2.4
CRUNCHY SWEET POTATO BALLS
My mother always served these sweet potato balls at Thanksgiving-and she always had to double the recipe!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
SWEET POTATO BALLS
A terrific side dish or holiday appetizer...little portable, handheld sweet potato casseroles! The cooking time includes one hour for chilling time (it may take longer).
Provided by Mercy
Categories Yam/Sweet Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 249.4, Fat 4.9, SaturatedFat 2.4, Cholesterol 30.9, Sodium 362.4, Carbohydrate 47.8, Fiber 5.5, Sugar 11.8, Protein 4.2
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4.8/5 (12)Total Time 40 minsCategory DessertCalories 150 per serving
- 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.
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