Mallow Sweet Potato Balls Recipes
SWEET POTATO BALLS
An extremely delicious side dish to serve at Thanksgiving or any meal. It has a tantalizing caramel sauce on top that leaves your mouth watering for more.
Provided by Rhonda
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 445.5, Fat 20.7, SaturatedFat 8.9, Cholesterol 35, Sodium 351, Carbohydrate 63.9, Fiber 4.1, Sugar 36.5, Protein 4.8
BAKED SWEET POTATO BALLS
This is a must at our house on Thanksgiving and Christmas.
Provided by Dmarcks
Categories Appetizers and Snacks
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 58.5 g, Cholesterol 13.6 mg, Fat 5.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 178.5 mg, Sugar 27.4 g
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
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
PAULA DEEN SWEET POTATO BALLS
This recipe came directly from the FoodNetwork.com website, and they were highlighted as one of Paula's Thanksgiving 2009 foods in her Thanksgiving Special aired in 19 November 2009 on Food Network . The original airing of the "Thanksgiving Special" was 10 November 2005...just in case you want to look back in the archives! Some say the recipe is too sweet. So, you may want to test-drive the recipe for your own sweetness. These suggestions you might make as I did: I let the sweet potatoes fully cool before mashing, I omitted the orange zest and put just a small amount of orange juice (not a huge orange taste fan), and cut back the brown sugar to 1/3 of a cup. One reviewer said that she only used 1/2 of a large marshmallow after she had them oozing out with a full marshmallow. However, Paula Deen states that if you overcook your Sweet Potato Balls then the marshmallow will burst out of the ball. So be careful not to over-bake them if you choose a whole marshmallow. I chose to roll the balls in chopped pecans and then placed each ball in a cup of a nonstick muffin tin (the recipe made exactly 12 large balls--enough to fill a full tin). I also made some with the coconut mixture. Another option would be to roll them in oats, sugar, & cinnamon OR coconut & pecans. I put the filled muffin tin in the refrigerator overnight and baked the next day after removing my turkey from the oven. They came out perfectly!
Provided by mcgowanarmyfamily
Categories Yam/Sweet Potato
Time 1h50m
Yield 8 balls, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 592.2, Fat 16.7, SaturatedFat 14.7, Sodium 209.3, Carbohydrate 111.9, Fiber 6.4, Sugar 87.5, Protein 3.5
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